Decadent chocolate truffle filling in a dark chocolate crust, & a ganache glaze, baked into mini hearts. Perfect for Valentines Day!
Prep Time1 hourhr30 minutesmins
Cook Time30 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 12mini tarts
Author: Portlandia Pie Lady
Equipment
12 paper cupcake liners
12 3.1 oz Disposable Heart Baking Tins (see link to Amazon for tins)
4 x 4-inch Heart-shaped cookie cutter, smooth or scalloped (see link to Amazon for tins)
Parchment paper or wax paper
Rolling pin
Ingredients
Chocolate Tart Crust (Makes 12 mini tart crusts)
12tablespoonsbutter (1-1/2 cubes)Soften to room temp.
3/4cuppowdered sugar
1large egg
1-1/2cupsall-purpose flour(Use Bob's Red Mill 1 to 1 for gluten free)
6tablespoons unsweetened (Dutch) cocoa powder
Chocolate Truffle Fillilng
1-1/4cupsheavy cream
1-1/2cupsdark chocolate chips (9 ounces)
2large eggs
1teaspoon vanilla
Dashofsalt
Chocolate Glaze (for finished tart)
2tablespoonsheavy cream
1/3cupdark chocolate chips
1teaspoonlight corn syrup
1tablespoon warm water
Instructions
Chocolate Tart Crusts
Preheat Oven to 350 F.
In a medium to large bowl, with electric mixer, cream butter and powdered sugar together about 3 minutes. Add in the egg and beat with mixer another 1 to 2 minutes. Set aside.
In a separate bowl mix the unsweetened cocoa and flour together. With a large serving fork or pastry cutter, mix the flour/cocoa mixture into the creamed butter and sugar, just until mixed. It should be large damp-looking crumbles, but when grabbing a handful and squeezing it holds together. It will not be sticky.
Place dough in between 2 sheets of wax paper, parchment paper, or plastic wrap. Divide in half. Take one-half of dough, form into a ball, and flatten a little by hand. Place on paper of choice and roll out dough to about 1/4-inch thick.
Peel off the top layer of paper and cut out 12 hearts with cookie cutters, re-rolling extra dough until all 12 are cut out.
Fit each cutout into the heart tin, gently pressing in corners just a tad.
Place a paper cupcake liner into each tin with dough, fill with dry beans. Place tins onto baking sheet and bake for 15 minutes. Remove from oven and remove papers and dry bean weights.
Chocolate Tart Filling
Place chocolate chips in a medium size bowl, set aside.
In a saucepan, bring cream to a boil, then pour over chocolate and let stand undisturbed for 10 minutes.
After 10 minutes, gently whisk chocolate until smooth.
In separate medium sized bowl, whisk together eggs, vanilla, and salt. Then whisk egg mixture into the melted chocolate.
Pour filling into prepared tart crusts. Bake 15 minutes. The tops will be shiny.
Cool for about 1 hour and then add finishing glaze if desired.
Finishing Ganache Glaze
In a small saucepan, bring cream to a boil. Remove from heat and stir in chocolate until melted and smooth. Stir in corn syrup & warm water.
Spoon about 1 teaspoon on top of each tart. Pick up the tart pan and tilt back and forth so glaze covers the entire surface to edges.
Store in refrigerator covered for up to 1 week. May freeze, wrapped in plastic, for about 3 months.