Ingredients
Method
Preparation
- In a medium bowl, mix together the flour and cocoa powder.
- In another bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add the egg yolk to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet mixture until a dough forms.
Shaping and Baking
- Preheat your oven to 350°F (175°C).
- Press the dough into mini tart pans or a regular muffin tin to form the shells.
- Prick the bottoms of the shells with a fork to allow steam to escape.
- Bake for 10-12 minutes or until the edges are slightly firm.
Making the Filling
- While the tart shells are cooling, prepare the chocolate filling.
- In a small saucepan over low heat, combine the chopped dark chocolate and heavy cream.
- Stir until melted and smooth, then remove from heat and stir in the vanilla extract.
Filling and Setting
- Once your tart shells are completely cool, pour the chocolate ganache into each shell.
- Allow them to cool at room temperature, then refrigerate for at least 30 minutes to set.
Serving
- Once set, pop these beauties out of the molds.
- Serve them as is or with your favorite toppings like whipped cream or berries.
Notes
Store in an airtight container in the refrigerator for up to four days. They freeze well—wrap tightly to prevent freezer burn. Thaw overnight in the refrigerator or on the counter.