Mini tarts with melted chocolate, a great way to use the chocolate of Easter eggs. My advice is to use milk, white, or gianduia chocolate.
You can also make them with classic chocolate bars as long as they are of excellent quality like Easter eggs.
Good milk or gianduia chocolate has an excellent consistency to melt simply with a bit of milk without adding cream or butter.
The filling consistency of these Mini Tarts will surprise you; it will be solid but at the same time soft when you eat it.
These tarts are convenient to bring to school or work for a great snack. They will be enjoyed by children and loved by adults for their great flavor. They can also be served at the end of a meal as a dessert because the covering with this chocolate cream allows them to be eaten with a spoon, maybe accompanied by a bit of whipped cream.
For chocolate treat lovers where you can also use the chocolate from your eggs, I remind you
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 Mini Tarts
- Cooking methods: Oven, Double Boiler
- Cuisine: Italian
- Energy 833.46 (Kcal)
- Carbohydrates 94.92 (g) of which sugars 51.11 (g)
- Proteins 13.14 (g)
- Fat 46.57 (g) of which saturated 29.50 (g)of which unsaturated 16.87 (g)
- Fibers 2.98 (g)
- Sodium 83.13 (mg)
Indicative values for a portion of 132 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 convenience, divide the ingredients for the shortcrust pastry from the filling ingredients.
- 2 cups all-purpose flour
- 1/2 cup butter
- 7/16 cup sugar
- to taste vanilla essence
- 1/4 teaspoon baking powder
- 1 egg (Whole)
- 7 oz milk chocolate (Gianduia or white)
- 1/3 cup milk
Tools
For baking these mini tarts, it’s useful to have the appropriate molds or you can make them with cookie cutters.
- 4 Tart Molds
Preparation
First, we need to prepare the shortcrust pastry, which, I remind you, does not need resting in the fridge, so you can use it immediately after preparing it.
Combine all the ingredients starting with the flour, eggs, sugar, essence, baking powder, and soft butter in pieces. You can knead by hand, but you can make the task easier by using a stand mixer with the paddle attachment. In the mixer, put all the ingredients together in the bowl, mount the paddle attachment, and start kneading at low speed until the shortcrust pastry dough forms.
Divide the shortcrust pastry into 4 pieces and cover the mini tart molds. I have these silicone molds that already create the space to put the filling; if you have the ones with a flat bottom, you need to add a raised edge of shortcrust pastry. Simply add a roll of shortcrust pastry around the circumference before baking. Bake your mini tarts in a preheated oven at 350°F for 15/20 minutes, depending on your oven’s power. They need to be golden. For those without the “smart” mold, prick the center shortcrust pastry with a fork before baking to prevent it from puffing too much and staying lower than the edge.
When the mini tarts are ready, you can proceed to fill them with the melted chocolate. Break the chocolate into pieces in a bowl, preferably glass, add the milk and melt in the microwave at low power (the defrost function works fine too). Stir the chocolate occasionally to help it melt better.
Alternatively, melt the chocolate using the classic double boiler method by placing the bowl on the stove inside a larger pot containing a bit of water.
Once the chocolate is melted, use a spoon or ladle to fill your mini tarts and let them cool.
As you can see from the photo, when the chocolate returns to room temperature, it will be a filling that is compact but soft at the same time. It doesn’t run, but it isn’t hard either, it will be beautifully shiny and a true delight for the palate.
NOTES
Mini tarts with melted chocolate are very tasty and convenient because they keep for several days if closed in dessert boxes with a lid. They can be easily taken to school and work for truly delicious snacks.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
