Description
Elegant and indulgent chocolate tarts featuring a crisp pastry shell filled with a rich, smooth, and fudgy chocolate filling, perfect for any special occasion or dessert craving.
Ingredients
- 1 batch shortcrust pastry or 6–8 tart shells
- 200 g dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons butter
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: fresh berries, powdered sugar, whipped cream
Instructions
- Preheat the oven to 180°C (350°F).
- If using raw pastry, press it into tart molds and blind bake until lightly golden, then allow to cool.
- Heat the heavy cream in a saucepan until just about to simmer.
- Pour the hot cream over the chopped chocolate and let sit briefly, then stir until smooth.
- Add butter, sugar, eggs, vanilla extract, and salt, mixing until a glossy filling forms.
- Pour the chocolate mixture into the prepared tart shells and smooth the tops.
- Bake for 15–20 minutes, until the edges are set and the center is slightly soft.
- Remove from the oven and let the tarts cool completely to set.
- Add optional toppings like berries, powdered sugar, or whipped cream before serving.
Notes
- Use high-quality dark chocolate for best flavor.
- The center should be slightly soft when baked; it firms up as it cools.
- Store-bought pastry works well to save time.
- Add espresso powder or orange zest for extra depth.
- Let tarts come to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 tart
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
