These sea salt Dark Chocolate Tarts are perfect for high tea. I improvised these using a muffin mould to produce these imperfect yet homemade vibes of the Dark Chocolate Tarts!
After receiving feedback from some of my friends and followers that not everyone has tart moulds, I decided to improvise using a muffin tin. The shape of muffin tarts is definitely extremely suitable for making tart shells. What I did was to place a measured pastry layer over as I would do for the tart moulds, and bake it as I do normally.
There I have my dark chocolate tart shells ready in a jiffy. I did make sure to coat it with oil / melted butter however, else it would be difficult to free the tarts!
I used a shallow muffin pan (approx 1.8-2.0 cm height) as you can see of the picture I have taken on the bottom left. Nonetheless, you could also use a taller muffin pan but keep half of it empty when baking the tart shells. Furthermore, I have also included the picture of the tarts before baking with the holes I poked to prevent bubbling on the bottom right.
This recipe produces crunchy melt-in-your-mouth tart shells that will stay crispy for at least 5 days (I tried it myself!). Also, it is luxuriously fragrant with just the right amount of butter and chocolate combination. Not much sugar was added, therefore the filling itself is rich. This creates a dark chocolate tart shell with a slightly dark chocolate ganache cream.
Furthermore, the ganache cream is so extremely easy to make. However, do take note that you would have to refrigerate it as the ganache cream would only be edible 24-36 hours when exposed to room temperature. Hence, do make sure to refrigerate it to maintain the quality!
Without further ado, let me share the recipe!
Dark Chocolate Tarts Recipe
by Javier Tan February-09-2020
These Sea Salt Dark Chocolate Tarts are perfect to hit the high tea table and to impress your guests. Be prepared to receive compliments round the table!
Ingredients
For Tarts:
- 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature
- 1 and 1/2 Cup or 180g of All-Purpose / Plain Flour, Sifted
- 2 Tablespoons or 20g of Cocoa Powder, Sifted
- 1/4 Cup or 50g of White Granulated Sugar
- 1 Tablespoon or 15ml of Milk (Room Temperature) [Add 5 more ml if its not coming together]
- 1/4 Tsp or 1.4g of Table Salt
For Dark Chocolate Filling:
- 1/2 Cup or 120g of Heavy Whipping Cream
- Approx 1/2 Cup or 130g of Semisweet or Bittersweet Chocolate Chips
- Sprinkle of Sea Salt (optional)
Instructions
- Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
- Then, add in salt and milk and mix well.
- Sift the flour and cocoa powder. Next, fold in the flour and cocoa powder into the batter.
- Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 200 degrees C (or 400F) and lightly coat the muffin pan with vegetable oil or use liners.
- Divide the dough into 12-16 portions. I used 23-26g per portion. For each portion, roll into a ball and flatten it either with a rolling pin or by hand and transfer it to the muffin tin.
- Shape the dough in the muffin tin starting from the base to the sides, making it as even as possible.
- When completed, use a fork to poke holes at the base of the dough. This prevents it from bubbling as much.
- Then, bake for 13-14 minutes or slightly puffed up.
- Once out of the oven, use the base of a spoon to shape the dough gently into a tart shape. Then, let it cool for about 5-10 minutes.
- While waiting for the cooling, heat up the heavy whipping cream for 3-4 minutes in a saucepan at medium low heat until it bubbles slightly. Pour the chocolate chips into the heavy whipping cream and set the saucepan aside.
- Finally, invert the muffin tin and rest it on a piece of baking paper and gently knock the shells out.
- Assemble and serve!
Details
- Prep time: 45
- Cook time: 15
- Total time: 1
- Yield: Approx 12-14 Dark Chocolate Tarts!
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Best eaten within 5 days!
- Feel free to ask if you need help!
Enjoy!
– Bakeomaniac, Javier Tan
Hi
Would like yo know when to fill ip the shells with chocolate?
Need to put back to oven to heat up again?
Hey Esther! Hope I got back to you on time!
As the cream is quite stable on its own, you can fill up the shells with chocolate after the shells have completely cooled 🙂 Dont have to heat again!
Thanks!!
Thanks – how do I prevent overcooking the chocolate?
Hey QY! The heavy cream should at most be just simmering (very little bubbles). If there’s any more or it starts turning brown at the corners its overburnt. If the chocolate is added in already, once its liquid and no more chocolate clumps, can stop immediately as it can burn at high heat!
Hello! I tried this recipe but my chocolate turned out super oily and grainy! Any idea why?
Hey QY! Its likely that the chocolate was “overcooked” or burnt and have such, disintegrated into their cocoa power and sugars!
Ok noted. I will try again next week!!! Thanks.
Feel free to ask me if anything arises 🙂
Hi Javier, the tarts taste good. But i wasn’t able to remove the tarts from the muffin tray. Should i remove it while its hot?
Hey Elaine! Here’s what you can do (and what I do usually to make sure the tarts come out!):
1. Bake with greased muffin tins, either veg oil or melted butter.
2. Remove the tarts after they have cooled for 10 minutes. To do so, just flip over and hit the bottom of the muffin tray.
3. If that fails, use a sharp knife or toothpick to go around the edges. Alternatively, you can pry it out gently with a fork.
Worse come to worse, it is possible to bake with muffin liners for convenience too if the muffin tin isnt as nonstick as it seems!