Printable Recipe
Chocolate Mini Tarts
Buttery cocoa tart shells filled with a smooth homemade dark-chocolate custard. These individual chocolate tarts combine crisp pastry with a rich, creamy centre.
Prep time
25 min
Cook time
25 min
Total time
1 hr 25 min
Yield
12 tartlets
Ingredients
14
Steps
19
Filed under: chocolate, eggs, milk, stovetop, baked, european.
Source channel: Delicious and Simple
Key ingredients
CHOCOLATE PASTRY, butter, softened, sugar, egg, plain flour.
Ingredients
- CHOCOLATE PASTRY
- 100 g butter, softened
- 50 g sugar
- 1 egg
- 180 g plain flour
- 20 g cocoa powder
- 5 g vanilla sugar
- 2 g baking powder
- Pinch of salt
- CHOCOLATE CUSTARD
- 400 ml milk
- 1 egg yolk
- 40 g sugar
- 5 g vanilla sugar
- 20 g cornflour
- 130 g dark chocolate, finely chopped
Method
- Combine the butter, sugar, egg, vanilla sugar and salt.
- Mix until smooth.
- Add the flour, baking powder and cocoa powder.
- Mix until a soft dough forms.
- Wrap and refrigerate the dough for 30 minutes.
- Preheat the oven to 200°C (400°F).
- Divide the dough between 12 tartlet moulds.
- Press it evenly across the bases and up the sides.
- Prick the bases lightly with a fork.
- Bake for approximately 15 minutes.
- Leave the shells to cool.
- For the custard, whisk the egg yolk, sugar, vanilla sugar and cornflour.
- Gradually whisk in the milk.
- Cook over medium-low heat while stirring continuously.
- Continue cooking until thickened.
- Remove from the heat.
- Add the dark chocolate and stir until smooth.
- Divide the filling between the cooled tart shells.
- Leave to cool and set before serving.