Mini Salted Chocolate Ganache Tartlets
Mini Salted Chocolate Ganache Tartlets
Ingredients
For the Shortcrust Pastry
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped (60-70% cacao)
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon flaky sea salt, plus more for garnish
Instructions
- 1
Prepare the shortcrust pastry: In a large bowl, whisk together the all-purpose flour and granulated sugar.
⏱️ 2 min
- 2
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 3
In a small bowl, whisk together the egg yolk, ice water, and vanilla extract. Pour this mixture into the flour and butter mixture. Mix with a fork until just combined and a dough starts to form. Be careful not to overmix.
⏱️ 3 min
- 4
Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min
- 5
Preheat oven to 375°F. Lightly flour a clean work surface. Roll out the chilled pastry dough to about 1/8-inch thickness. Using a 3-inch round cookie cutter or the rim of a glass, cut out 12 circles.
⏱️ 10 min•🌡️ 375
- 6
Carefully press each pastry circle into the cups of a 12-cup mini muffin tin or mini tart pan, gently fluting the edges if desired. Prick the bottom of each tart shell several times with a fork.
⏱️ 5 min
- 7
Line each tart shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until the crusts are lightly golden brown. Let cool completely on a wire rack.
⏱️ 15 min•🌡️ 375
- 8
Prepare the chocolate ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Do not boil.
⏱️ 3 min
- 9
Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let sit for 5 minutes without stirring to allow the chocolate to melt.
⏱️ 5 min
- 10
Add the softened unsalted butter and 1/2 teaspoon of flaky sea salt to the chocolate and cream mixture. Whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.
⏱️ 3 min
- 11
Pour the warm ganache into the cooled tart shells, filling each almost to the brim.
⏱️ 5 min
- 12
Refrigerate the tartlets for at least 1 1/2 hours, or until the ganache is set.
⏱️ 90 min
- 13
Before serving, sprinkle additional flaky sea salt over the top of each tartlet for garnish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Salted Chocolate Ganache Tartlets
Ingredients
For the Shortcrust Pastry
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 tablespoons ice water
- 1/2 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped (60-70% cacao)
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon flaky sea salt, plus more for garnish
Instructions
- 1
Prepare the shortcrust pastry: In a large bowl, whisk together the all-purpose flour and granulated sugar.
⏱️ 2 min - 2
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 3
In a small bowl, whisk together the egg yolk, ice water, and vanilla extract. Pour this mixture into the flour and butter mixture. Mix with a fork until just combined and a dough starts to form. Be careful not to overmix.
⏱️ 3 min - 4
Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
⏱️ 5 min - 5
Preheat oven to 375°F. Lightly flour a clean work surface. Roll out the chilled pastry dough to about 1/8-inch thickness. Using a 3-inch round cookie cutter or the rim of a glass, cut out 12 circles.
⏱️ 10 min•🌡️ 375 - 6
Carefully press each pastry circle into the cups of a 12-cup mini muffin tin or mini tart pan, gently fluting the edges if desired. Prick the bottom of each tart shell several times with a fork.
⏱️ 5 min - 7
Line each tart shell with a small piece of parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until the crusts are lightly golden brown. Let cool completely on a wire rack.
⏱️ 15 min•🌡️ 375 - 8
Prepare the chocolate ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer. Do not boil.
⏱️ 3 min - 9
Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let sit for 5 minutes without stirring to allow the chocolate to melt.
⏱️ 5 min - 10
Add the softened unsalted butter and 1/2 teaspoon of flaky sea salt to the chocolate and cream mixture. Whisk gently from the center outwards until the ganache is smooth, glossy, and fully combined.
⏱️ 3 min - 11
Pour the warm ganache into the cooled tart shells, filling each almost to the brim.
⏱️ 5 min - 12
Refrigerate the tartlets for at least 1 1/2 hours, or until the ganache is set.
⏱️ 90 min - 13
Before serving, sprinkle additional flaky sea salt over the top of each tartlet for garnish.
⏱️ 2 min