Individual Chocolate Tarts Recipes

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INDIVIDUAL CHOCOLATE TARTS



Individual Chocolate Tarts image

Provided by Molly O'Neill

Categories     dessert

Time 1h35m

Yield 8 individual tarts

Number Of Ingredients 13

1 chocolate pastry dough (see recipe)
Butter for greasing the tart pans
5 tablespoons unsalted butter
6 tablespoons sugar
3/4 cup almond flour (see note)
1 tablespoon dark rum
1 large egg
7 ounces bittersweet chocolate, preferably Valrhona, very finely chopped
2 teaspoons strong brewed espresso
3 tablespoons light corn syrup
1 cup minus 2 tablespoons heavy cream
3 tablespoons unsalted butter, at room temperature
Small pieces of gold leaf (see note)

Steps:

  • On a floured surface, roll out the dough to a e-inch thickness and cut out 8 5-inch circles of the dough. Transfer circles to a large parchment-lined cookie sheet and refrigerate until chilled. Ease the chilled circles into 8 individual 4-inch-wide buttered tart pans; trim the edges with a paring knife. Chill.
  • To make the almond cream, cream the butter in the bowl of an electric mixer. Beat in the sugar until smooth. Add the almond flour, rum and egg, beating well after each addition. Spoon a thin layer of the almond cream in the bottom of each chilled tart. Heat the oven to 375 degrees. Bake the tarts until the almond cream is lightly browned and the pastry is crisp, about 10 minutes. Remove the pans' outer rings and cool the tart shells.
  • For the chocolate filling, combine the chocolate, espresso and corn syrup in a medium bowl. Place the heavy cream in a small saucepan and bring just to a boil. Pour the cream over the chocolate mixture and stir gently in the same direction (do not beat), until the chocolate is melted and the mixture is smooth. Stir in the butter until it is melted.
  • Pour the mixture into a cup with a spout and fill the tarts to the rims. Use a knife tip to pop surface bubbles. Clean the knife and use it to cut out and lift fragments of gold leaf, and place one in the center of each tart. Let the tarts set, about 1 hour. Serve or store in an airtight tin up to 2 days.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 194 milligrams, Sugar 30 grams, TransFat 1 gram

CLASSIC CHOCOLATE TART



Classic Chocolate Tart image

An easy recipe for a chocolate ganache tart. Very rich, buttery, and chocolaty. I cut into small slices and serve with a cold glass of milk or a hot cup of coffee.

Provided by Yoly

Time 3h10m

Yield 12

Number Of Ingredients 7

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup cold butter
2 teaspoons water
1 cup heavy whipping cream
2 cups semisweet chocolate chips

Steps:

  • Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
  • Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
  • Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
  • Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
  • Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 29.2 g, Cholesterol 47.5 mg, Fat 23.5 g, Fiber 2 g, Protein 3 g, SaturatedFat 14.4 g, Sodium 113.8 mg, Sugar 16.4 g

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