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Mini Chocolate Tarts with Fresh Fruits and Whipped Cream Recipe

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4.1 from 13 reviews

These Mini Chocolate Tarts feature a buttery, crisp tart shell filled with rich, smooth chocolate ganache and topped with fluffy whipped cream and fresh fruit or flaky salt. Perfect for an elegant dessert, these tarts combine creamy textures and balanced sweetness, making them a delightful treat for any occasion.

Ingredients

Tart Shell

  • 170 g unsalted butter (softened to room temperature)
  • 120 g powdered sugar
  • 1 large egg (room temperature)
  • 350 g all-purpose flour
  • 1/2 teaspoon salt

Chocolate Ganache Filling

  • 300 g dark or semi-sweet chocolate (roughly chopped)
  • 300 g heavy cream

Whipped Cream Topping

  • 200 g heavy cream or whipping cream
  • 20 g powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • fresh strawberries or other fresh fruits
  • 1 tablespoon flaky salt

Instructions

  1. Mix dry ingredients: In a medium bowl, stir together the all-purpose flour and salt. Set aside for later use in the dough.
  2. Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until creamy. Gradually add powdered sugar and continue beating, starting on low speed and increasing to medium, until the mixture is fluffy.
  3. Mix in egg: Add the large egg to the creamed butter mixture and beat until well combined.
  4. Add flour: Add the flour and salt mixture to the wet ingredients and beat on low speed until a soft, crumbly dough forms.
  5. Press dough together: Turn the dough out onto a sheet of plastic wrap. Use your hands to press it into a flattened disc, wrap tightly, and chill in the refrigerator for at least 2 hours or overnight to firm up.
  6. Roll out the dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round scalloped cookie cutter to cut dough rounds large enough to fit your muffin pan cups.
  7. Press dough into muffin pan: Place each dough round on top of a muffin pan opening. Gently press down with your knuckles to line the cup, patch any tears with extra dough, and fill all wells.
  8. Chill and preheat oven: Put the filled muffin pan back in the refrigerator to chill for about 30 minutes as you preheat the oven to 350°F (175°C).
  9. Add baking weights and bake: Before baking, place muffin liners on top of the dough in each cup and fill with baking weights or uncooked rice to prevent puffing. Bake for 18-20 minutes or until the crust edges turn golden brown.
  10. Cool tart shells: Remove baking liners and weights and let the tart shells cool in the pan for 5 minutes. Then carefully remove the shells and transfer them to a wire rack to cool completely.
  11. Prepare chocolate: Place roughly chopped dark or semi-sweet chocolate in a heat-safe bowl or measuring cup.
  12. Heat cream and make ganache: Warm 300 g of heavy cream on the stovetop or microwave just until small bubbles appear and it barely simmers. Pour the hot cream over the chopped chocolate and let sit undisturbed for 3 minutes.
  13. Stir ganache: Stir until all the chocolate is melted and the ganache is smooth and glossy.
  14. Fill tart shells: Allow the ganache to cool slightly until thick but still pourable. Transfer to a piping bag, cut the tip, and fill each tart shell about three-quarters full.
  15. Make whipped cream: In a large bowl, combine the remaining heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form.
  16. Pipe whipped cream topping: Transfer whipped cream to a piping bag fitted with a large round tip and pipe a generous dollop on top of each tart.
  17. Add garnish: Decorate some tarts with fresh strawberries or other fresh fruit. Sprinkle others with flaky salt for a savory contrast.

Notes

  • Be sure the butter and egg are at room temperature to ensure smooth mixing.
  • Chilling the dough is essential for a tender, crisp tart shell.
  • Baking weights or rice prevents the dough from puffing during baking.
  • You can substitute other toppings like raspberries, blueberries, or edible flowers for decoration.
  • Ganache can be prepared a day ahead and refrigerated; gently warm before piping if too firm.

Find it online: https://bitezly.com/mini-chocolate-tarts-with-fresh-fruits-and-whipped-cream-recipe/