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Mini Chocolate Tarts with icing sugar and berries

Mini Chocolate Tarts


  • Author: caroline
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4 1x

Description

These mini chocolate tarts are super-rich and indulgent and perfect for impressing guests or a loved one. They will keep an extra couple of days in the fridge so why not make an extra portion or two?

The default recipe makes 4 mini-tarts.


Scale

Ingredients

For the base:

  • 25g / 0.9oz dark chocolate
  • 35g / 1.25oz unsalted butter
  • 6 digestive biscuits

For the filling:

  • 175g / 6.2oz dark chocolate
  • 25g / 0.9oz butter
  • 125ml / 1/2 cup whipping cream
  • 100g / 3.5oz full-fat creme fraiche

To decorate (pick all that appeal!):

  • berries such as blackberries, blueberries or raspberries
  • sifted icing sugar
  • whipped cream
  • chocolate shavings
  • fresh mint leaves

Equipment

4inch fluted mini tart/quiche tins with removable base


Instructions

  1. First, make the base. Place the butter and chocolate in a metal or glass bowl and place over a small pan of hot water (ideally bring a pan 1/3 full with water to a simmer then remove from the heat for a minute or so before placing the bowl over). Gently melt and mix together. 
  2. Next, blitz the biscuits in a blender until you have a crumb texture. Tip into the butter and chocolate and mix everything together. 
  3. Portion the biscuit crumb mixture into the tins. Press down firmly with a small spoon, making sure you press the mixture so it fills into all the edges. 
  4. Next, make the filling. Melt the chocolate in another bowl over the hot water again. When fully melted remove the bowl from above the hot water and add the cream and butter and mix together. It is really important to make sure you do this step very slowly as if the butter gets too hot it will split, and you’ll have a dark, blobby and oily mess on your hands (and I’m sure you don’t want to waste chocolate that way!)
  5. Make sure the mixture is cool and then spoon in the creme fraiche and mix everything together. 
  6. Spoon the mixture over the biscuit base in the tins and spread it out evenly with the back of a spoon. Place in the fridge to cool. It will need at least 2 hours but leaving it overnight is a good idea.
  7. Carefully remove the mini tarts from the tins and plate when ready to serve. Top with your choice of garnish.

Notes

  • I wasn’t joking when I said be careful with the chocolate melting stages – particularly for the filling. I’ve wasted good chocolate this way
  • For best results make sure you use full-fat creme fraiche as this will help it set better (although I have tested it with half fat and it does work, but the chocolate filling mixture will be a lot softer).
  • Category: Dessert
  • Method: No Bake
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 695
  • Fat: 60g
  • Carbohydrates: 29g
  • Protein: 6.5g

Keywords: chocolate tart, dessert, indulgent, comfort food, sweet