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Decadent Chocolate Tartlets with Ganache Filling Recipe

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These decadent Chocolate Tartlets feature a buttery, crisp crust paired with a smooth, rich semi-sweet chocolate ganache filling. Perfect for individual servings, these mini tarts combine simple pantry ingredients with elegant presentation, ideal for special occasions or indulgent everyday treats.

Ingredients

For the Tart Crusts

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cut into 1/2 inch cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons milk (plus more if needed)

For the Chocolate Ganache Filling

  • 1 1/3 cups semi-sweet chocolate, chopped or chips
  • 2/3 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Toppings

  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Make the crusts: In a medium bowl, whisk together the flour, sugar, and salt until well combined. Cut in the cold butter cubes using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
  2. Combine wet ingredients: In a small bowl, whisk the egg yolk, vanilla extract, and 1 1/2 tablespoons milk. Stir this mixture into the dry ingredients until the dough begins to come together. Add additional milk a teaspoon at a time if needed but avoid making it too soft.
  3. Form and chill dough: Use your hands to bring the dough together into a cohesive ball, then shape into a disc. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour. You can also freeze it for up to 3 months.
  4. Prepare tart pans: Grease eighteen 2.6-inch (6.5 cm) fluted mini tart pans thoroughly to prevent sticking.
  5. Roll out dough: Roll the chilled dough between two sheets of parchment paper to about 1/8 inch (3 mm) thickness. Cut circles approximately 1/4 inch (6 mm) larger than the tart pans’ widest parts, using the bottom of a glass or cookie cutter.
  6. Line tart pans: Place dough circles over the greased tart pans, pressing firmly to fit and removing air pockets especially around the base edges. Trim excess dough as needed. Prick almost through the crust bottoms gently with a fork to prevent bubbling.
  7. Freeze crusts: Place the tartlet pans in the freezer for 20-30 minutes to firm up the dough before baking.
  8. Preheat oven: Set the oven to 375 °F (190 °C). Put a large baking sheet in the lower third of the oven to preheat alongside.
  9. Bake crusts: Transfer the chilled tart pans directly onto the hot baking sheet. Bake for 14-17 minutes, rotating halfway if areas brown unevenly, until crusts are golden brown on the sides and bottom.
  10. Cool and remove crusts: Cool the tartlets on a wire rack for 15-20 minutes. While still warm, invert the pans and gently tap to release the crusts easily. Store cooled crusts in an airtight container at room temperature up to 3 days if making ahead.
  11. Prepare ganache filling: Place chopped chocolate and butter in a medium heatproof bowl. Heat heavy cream in a small saucepan over medium heat until just hot and steamy but not boiling.
  12. Combine ganache: Pour the hot cream over the chocolate and butter, cover with plastic wrap or a plate, and let sit undisturbed for 5 minutes. Add vanilla extract and salt, then stir gently until the chocolate is fully melted and mixture is smooth.
  13. Cool ganache: Let the ganache sit 10-20 minutes until it firms up enough to spoon easily but remains soft enough to fill.
  14. Assemble tartlets: Scoop about 1 1/2 tablespoons (22.5 grams) of ganache into each cooled tartlet crust. If the ganache is too runny, chill briefly in the fridge until it thickens slightly before filling.
  15. Optional decoration and storage: Sprinkle flaky sea salt on top if desired for a flavor contrast. Store assembled tartlets in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for a creamy texture.

Notes

  • Use all-purpose flour for best crust texture.
  • Keep the butter cold and cut into cubes for a flaky crust.
  • Do not overwork the dough to keep crust tender.
  • Rolling dough between parchment paper prevents sticking and aids handling.
  • Freezing the tartlet pans with dough before baking prevents shrinking and helps crisp edges.
  • Use a non-stick fluted mini tart pan for easy removal.
  • Ganache can be flavored by adding extracts or a pinch of espresso powder for enhanced chocolate depth.
  • For a crispier crust, bake tartlets the day before and assemble just before serving.
  • Stored tartlets should be brought to room temperature to allow ganache to soften before eating.

Find it online: http://bitezly.com/decadent-chocolate-tartlets-with-ganache-filling-recipe/