Today, I am going to show you how to make mini chocolate tarts. You will love the buttery shells with velvety chocolate filling and toasted coconut flakes on top.

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💥 Chocolate Tarts Ingredients: makes 9 mini tarts
The Shells
1/3 cup unsalted butter (75 gram), softened
2 tbsp sugar
1 egg yolk , room temperature
1 tsp vanilla extract
1 cup all purpose flour (130 gram)

The Chocolate Filling
4 oz semisweet chocolate (110 g)
1/2 cup heavy cream (125 ml)

Toasted coconut flakes

💥 Chocolate Tarts Instructions:
The Shells
1. In a bowl, add in butter and sugar. Mix with a spatula. Then add in yolk, vanilla extract and mix everything together.
2. Lastly add in flour and bring everything together into a dough. Place it on a cling film, flattening it a bit, wrap it and chill in the fridge for 30 minutes or until it's manageable.
3. Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the fridge for 15 minutes.
4. Bake in a preheated oven at 340ºF (170ºC) on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely.

The Chocolate Filling
5. Chop chocolate into small chunks and put them into a jar (easier to fill the tarts later).
6. Heat cream in a pot, on medium high heat until you see bubbles start appearing around the edges (don't let it boil). Pour immediately into the jar containing chocolate and let it sit for 3 minutes. Using a whisk, mix everything together into a smooth texture.

Assembling Chocolate Tarts
7. Pour the chocolate filling into the shells. Place in the fridge for 1 hour.
8. Remove the shells from the molds by flipping them and tapping a bit on the back of the back of the base to help releasing them.
9. Sprinkle some toasted coconut flakes and then serve. Enjoy these mini chocolate tarts!

🔥 Check out my other videos:

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