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 holiday 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.
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.
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.