The mini tarts with cocoa shortcrust pastry filled with cherry jam are soft and delicious, a perfect treat for any time of the day, just like the classic tart. The crumbly cocoa shortcrust pastry and the sweet and tangy cherry jam create a perfect balance and an irresistible flavor.
They are a must-try and are perfect for breakfast, a snack, or as a dessert at the end of dinner. I’m sure they’ll win you over at the first bite.
That’s all for today. Try the recipe and let me know if you liked it!
See you soon, Susy
I also leave you with:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Hours
- Portions: 8 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 380.61 (Kcal)
- Carbohydrates 54.57 (g) of which sugars 26.32 (g)
- Proteins 5.76 (g)
- Fat 15.02 (g) of which saturated 9.33 (g)of which unsaturated 5.69 (g)
- Fibers 2.56 (g)
- Sodium 70.48 (mg)
Indicative values for a portion of 99 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Mini Tarts with Cocoa Shortcrust Pastry
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup butter (cold, diced)
- 1/2 cup brown sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 7 oz cherry jam
Preparing the Mini Tarts with Cocoa Shortcrust Pastry
In a bowl, mix the flour, cocoa, and pinch of salt. Add the cold butter and work with your fingertips until you get a sandy dough. Add the sugar, egg, and yolk and quickly knead until you have a compact dough. Wrap it in plastic wrap and leave it in the refrigerator for at least 30 minutes.
After resting in the fridge, roll out the dough on a lightly floured work surface to a thickness of about 1/8 inch.Using a cookie cutter, cut out 8 circles and place them in previously buttered and floured mini tart molds, or you can use the homemade pan release. Prick the bottom with a fork and fill with cherry jam or your preferred jam. With the leftover dough, create the classic strips and place them on top of each tart.
Bake in a preheated oven at 340°F for about 15 minutes in a static oven. Once baked, let them cool completely before removing them from the molds.
