Servings: 12 tartlets
Calories: 250kcal
Equipment
- tartlet pan
- Mixing bowl
- saucepan
- Whisk
- fork
Ingredients
For the Crust
- 1.5 cups all-purpose flour classic base that provides structure and texture
- 0.5 cups unsweetened cocoa powder adds rich chocolate flavor
- 0.5 cups powdered sugar sweetens the crust
- 0.5 cups unsalted butter cold and cubed
- 1 large egg yolk helps bind the dough
- 1-2 tablespoons cold water as needed to bring dough together
For the Filling
- 8 oz semi-sweet chocolate chopped
- 0.5 cups heavy cream adds creaminess and richness
- 0.25 cups granulated sugar balances richness
- 0.25 cups unsalted butter enhances smoothness
- 2 large eggs provide structure
- 1 teaspoon vanilla extract enhances flavor
- 1 pinch salt intensifies chocolate flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, cocoa powder, and powdered sugar.
- Add the cold, cubed butter to the dry mix and blend until resembling coarse crumbs.
- Stir in the egg yolk; add cold water as needed.
- Divide the dough and press into tartlet pan, pricking the bottom.
- Bake for 10-12 minutes; let cool slightly.
- Combine heavy cream, granulated sugar, and butter in a saucepan and stir until melted.
- Add chocolate, let sit, then stir until smooth.
- Whisk together eggs, vanilla, and salt; gradually mix in chocolate mixture.
- Pour the filling into cooled tart shells, filling 3/4 full.
- Bake for an additional 10-12 minutes until slightly jiggly.
- Cool completely before transferring to a wire rack.
- Optional: Dust with powdered sugar or add whipped cream.
Notes
Ensure butter is cold for a flaky crust. Handle dough gently to maintain texture.
Nutrition
Serving: 1tartlet | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5IU | Calcium: 2mg | Iron: 10mg
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