Mini Chocolate Tarts

Serves 6

25 mins prep

20 mins cook

165 mins chill :

210 mins total

Impress your friends with easy-to-master mini chocolate tarts! These chocolate tartlets feature a decadent chocolate ganache filling in a buttery pastry crust with a white chocolate drizzle. You will love these impressive yet portable treats!

2 servings

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Add all pastry ingredients, except the egg and water, into a high-speed food processor and blitz until it looks like breadcrumbs.
While the machine is running pour in the egg and slowly add the water until the dough just starts to form a ball.
Turn dough out onto a lightly floured bench, bring the dough together and shape into a ball. Press into a disc shape, cover with plastic wrap and rest it in the fridge for 30-45 minutes.
Lightly spray 6x6 inch tart dishes with nonstick cooking spray.
Preheat the oven to 320 degrees F / 160 C
Roll the dough out to approximately ⅛ inch thickness. Cut the dough into circles a little larger than the tart dishes.
Place the dough circle into the prepared tart dish, gently press to remove any air bubbles. Trim the edges and use a fork to dock the base.
Repeat with remaining dough.
Place a sheet of baking paper into each tart and fill it either with rice or baking beads.
Place the tart dishes on to an oven tray and bake for 15-20 minutes or until lightly golden.
Remove and allow to cool while preparing the ganache filling.
Finely chop the chocolate and place into a mixing bowl.
Heat the cream in a microwave until hot. Pour over the chopped chocolate and stir until completely melted.
Evenly divide the filling amongst the cooked tart bases.
Place into the fridge for 2 hours or overnight to set firmly.
Serve the tarts with a drizzle of melted white chocolate.