Mini Chocolate Tarts (Print Version)

# Ingredients:

→ Chocolate Tart Pastry

01 - 225 gr (1 1/2 cup) Plain / AP Flour
02 - 20 gr (2 tbsp) Unsweetened Cacao Powder, sifted
03 - 50 gr (1/3 cup + 2 tbsp) Icing Sugar or powdered sugar
04 - 1 pinch Fine Salt
05 - 120 gr (1/2 cup) Unsalted Butter, very cold
06 - 1 Egg at room temperature

→ Chocolate Ganache Filling

07 - 200 gr (7 oz) Dark Cooking Chocolate
08 - 200 ml (3/4 cup + 1 tbsp) Heavy / Thickened Cream

# Instructions:

01 - Combine flour, cacao powder and icing sugar in a food processor and pulse to remove any lumps. Add the cold butter cubes and pulse until fine crumbs form. Add the whisked egg and pulse until a sticky dough starts to come together.
02 - Shape the pastry into a disk and roll between two sheets of baking paper to approximately 3mm thickness. Refrigerate for at least 1 hour or up to 24 hours.
03 - Remove the baking paper and cut out rounds using a cookie cutter. Gently press the pastry into muffin pan cavities, ensuring there are no air bubbles. Prick bottoms with a fork and refrigerate for at least 1 hour.
04 - Preheat oven to 160°C/325°F. Place muffin pan in freezer while oven heats. Line each shell with crumpled baking paper and fill with baking weights. Bake for 15 minutes, remove weights and paper, then bake for another 15 minutes until fully cooked. Cool completely.
05 - Finely chop the chocolate and place in a heat-proof bowl. Heat cream until it simmers, then pour half over the chocolate. Let stand 2-3 minutes without stirring.
06 - Stir the mixture with a spatula using small circular movements from center outward until combined. Add remaining hot cream and continue stirring until completely smooth and shiny.
07 - Pour warm ganache into cooled tart shells. Tap gently to remove air bubbles. Refrigerate for at least 2 hours until set.

# Notes:

01 - For making pastry by hand, mix dry ingredients in a bowl, then rub in cold butter until resembling breadcrumbs before adding egg.
02 - Using baking paper prevents dough from sticking and helps with handling.
03 - Choose a cutter size that matches your muffin pan dimensions.
04 - This stirring technique ensures a smooth ganache without air bubbles.
05 - If chocolate hasn't fully melted, place bowl over a pot of simmering water and stir gently.
06 - Tarts can be stored in the refrigerator for up to 3 days.

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