Mini Chocolate Tart
These mini chocolate tarts are made even easier with the upside-down baking method! Instead of the usual tart molds, you'll simply place circles of dough on the outside of a mini muffin tin. This clever technique ensures the perfect tart shape every time—no need for fussing with lining traditional molds. The dough bakes evenly into beautiful golden shells, ready to be filled with raspberry jam and rich chocolate ganache. Each bite is a delightful mix of buttery crust, sweet jam, and smooth chocolate, topped with fresh raspberries and crunchy pistachios. This upside-down method not only saves time but also makes these tarts look extra cute and professional with minimal effort, delivering irresistible flavor in every bite!
Ingredients:
- 100g unsalted butter, softened
- 75g icing sugar
- 20g ground almonds
- 30g cornstarch
- 35g whole egg (approx. 1 small egg)
- 170g all-purpose flour
Filling:
- Raspberry jam (for filling)
- 100g dark chocolate
- 100ml heavy cream
- Fresh raspberries (for topping)
- Chopped pistachios (for sprinkling)
Instructions:
1. Cream together the softened butter and icing sugar until light and smooth.
2. Add the ground almonds and cornstarch, mixing until combined.
3. Incorporate the egg and mix well.
4. Gradually add the flour and mix until the dough comes together.
5. Preheat the oven to 160°C.
6. Roll the dough between two sheets of parchment paper to about 3mm thick. Chill in the freezer for 20-30 minutes until firm.
8. Using a 5.5cm round cutter, cut out circles of dough.
9. Place the dough circles on the bottom (outside) of a mini muffin tin, ensuring they are centered.
10. Bake for 8-10 minutes, or until lightly golden. Let them cool on the tin before carefully removing.
11. In a microwave-safe bowl, combine 100g of chopped dark chocolate and 100ml of heavy cream. Microwave in 20-30 second intervals, stirring after each interval, until smooth.
12. Let the ganache cool slightly.
13. Once the tart shells have cooled, add a small spoonful of raspberry jam to the base of each tart
14. Pour or pipe the chocolate ganache on top of the jam, filling to the rim.
15. Top each tart with a fresh raspberry and a sprinkle of chopped pistachios.
16. Let the ganache set before serving. Enjoy!