Mini Chocolate Tarts

Editor
These tiny tarts will round out any party
Tarts

Matt Robinson for Hershey

If you’re looking for a chocolate dessert that won’t knock you over with overwhelming sweetness, look no further. These adorable, delectable mini tarts are the perfect thing to serve to your party guests this year. As a bonus, the filling for these tarts is so fun and easy to make; it’s a great way to introduce your child to the world of baking.

Recipe is courtesy of Matt Robinson for Hershey.

30
Servings
861
Calories Per Serving
Deliver Ingredients

Ingredients

For the tart shells:

  • 3 egg yolks
  • 6 Tablespoons very cold water
  • 3 Teaspoons vanilla extract
  • 4 Cups unbleached all-purpose flour
  • 9 Tablespoons granulated sugar
  • 3/4 Teaspoons salt
  • 1 1/2 Cup cold unsalted butter

For the mini chocolate tarts:

  • 6 Ounces dark chocolate chips, preferably Hershey’s Special Dark Chocolate Chips
  • 8 Tablespoons unsalted butter
  • 3 eggs
  • 1/3 Cup sugar
  • 1/4 Cup caramel topping, preferably Hershey’s
  • 1 Tablespoon unsweetened cocoa powder, preferably Hershey’s
  • 30 pre-made 2-inch tart shells

Directions

For the tart shells:

Pre-heat oven to 350 degrees F.

In a small bowl combine the egg yolk, water, and vanilla. Stir to combine and set aside.

In the bowl of a food processor, pulse to combine the flour, sugar, and salt.

Add the butter and pulse until the butter is the size of peas, about 10 pulses.

Add in the egg yolk mixture and continue to pulse until the dough pulls together and does not crumble when pinched between two fingers.

Transfer the dough to a floured work surface, pat into a ball, then flatten into a disk.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Using a 3-inch round cutter, stamp out circles and press dough into a mini tart pan or a mini muffin pan.

Bake 10–12 minutes or until golden brown.

Tart shells can be made 3 days in advance and kept in a tightly sealed container in the refrigerator.

Yields 36 mini tart shells.

For the mini chocolate tarts:

Heat oven to 350 degrees F.

Place mini tart shells on a baking sheet.

In small sauce pan, over low heat, stir together chocolate chips and butter. Continue to cook and stir until chocolate is melted and well blended with butter.

In a large bowl, whisk together eggs and sugar until well blended.

Pour 3–4 tablespoons of chocolate mixture into egg mixture, whisk to combine.

Pour another 3–4 tablespoons of chocolate mixture into egg mixture to help temper the eggs further.

Stir in remaining chocolate mixture.

Place 1/2 teaspoon caramel topping in each tart shell and fill remainder of tart shell with chocolate batter.

Bake for 10–12 minutes, or until chocolate center slightly jiggles when tapped on the side.

Dust finished tarts with unsweetened cocoa powder.

Nutritional Facts

Total Fat
55g
84%
Sugar
6g
N/A
Saturated Fat
14g
71%
Cholesterol
63mg
21%
Protein
8g
16%
Carbs
83g
28%
Vitamin A
116µg
13%
Vitamin B12
0.1µg
2.3%
Vitamin B6
0.1mg
6.1%
Vitamin D
0.4µg
0.1%
Vitamin E
0.5mg
2.3%
Vitamin K
1µg
1%
Calcium
38mg
4%
Fiber
2g
7%
Folate (food)
24µg
N/A
Folate equivalent (total)
67µg
17%
Folic acid
26µg
N/A
Iron
1mg
8%
Magnesium
28mg
7%
Monounsaturated
21g
N/A
Niacin (B3)
2mg
9%
Phosphorus
113mg
16%
Polyunsaturated
16g
N/A
Potassium
174mg
5%
Riboflavin (B2)
0.1mg
7.8%
Sodium
836mg
35%
Sugars, added
6g
N/A
Thiamin (B1)
0.2mg
13.8%
Trans
0.5g
N/A
Zinc
0.7mg
4.4%

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