Tiny Chocolate Espresso Tarts
These mini chocolate espresso tarts are rich, bold, and perfect for gatherings, combining chocolate and espresso in a delightful bite-sized treat.
Servings: 10 tarts
Calories: 180kcal
Ingredients
For the Tart Shells
- 10 Mini tart shells or shortcrust dough Premade or homemade based on preference.
For the Ganache
- 1 cup High quality dark chocolate (60-72%) Chopped for easy melting.
- 1/2 cup Heavy cream Warmed until steamy but not boiling.
- 1 teaspoon Instant espresso powder Adjust amount to taste.
- 1 tablespoon Butter For extra silkiness.
- Pinch of salt Enhances the flavors.
Optional Garnishes
- Flaky sea salt For topping.
- Cocoa nibs For texture.
- Orange zest For a fresh aroma.
- Vanilla extract Optional for flavor.
Instructions
Preparation
- Preheat the oven and par-bake your tart shells until pale and crisp.
- Warm the cream until just steamy and pour over chopped chocolate. Let sit for a minute.
Making the Ganache
- Stir the chocolate and cream mixture gently until smooth.
- Mix in espresso powder to taste, along with butter and a pinch of salt.
Assembly
- Fill the par-baked tart shells with ganache, aiming for a gentle dome.
- Tap the pan lightly to release any air bubbles.
- Let the tarts set in the fridge for 30-45 minutes until the ganache firms up.
- Top with garnishes before serving as desired.
Notes
Store finished tarts in an airtight container in the fridge for up to 4 days. Let them reach room temperature before serving for best taste.