Irresistible Chocolate Tarts
Calling all my chocolate Lovers out there! This recipe is a must try.
Here’s my guarantee with the recipe: The first bite will make you smile, and then you’ll go back for more.
Are you wondering what makes the recipe a must try? It’s the crust and the chocolate curd together in one little pan. They complement each other so perfectly, but don’t just take my word for it…scroll down to find out more.
Molly, the owner, and baker at Little Lemon Bakery, is excited to offer the new chocolate tart recipe on her menu. She’s known for her award-winning lemon tarts. Lemon is wonderful, but she knew something full of chocolate love needed to be added.
If you haven’t met Molly yet, you can find her in the Crystal Shores series. Her menu at the bakery continues to grow. Warning: Her lemon recipes will make moan with every bite.
This recipe took on a life of its own. I thought the chocolate curd would work with a classic pie crust recipe that uses all-purpose flour. It didn’t though. As you took the first bite your teeth would stop on the crust because it was a little too tough.
I then went back to the drawing board and tried an almond flour crust (or you could use graham crackers). That was the combination I needed for the chocolate curd. The crust and the curd together just work.
Have fun with the delicious recipe below!
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Irresistible Chocolate Tarts
Recipe by Terra Kelly
Prep: 25-30 minutes
Cook: 8-10 minutes
Makes: 5 mini tart pans (4 inch in diameter)
Ingredients
For Crust
1 ½ cups almond flour
½ cup coconut flour
Note: You can use graham crackers chopped finely
¼ cup Truvia Cane Sugar Blend (or favorite sugar)
¼ cup unsweetened cocoa powder, sifted
Pinch of salt
4 Tbsp cold salted butter, cubed
4-5 Tbsp water
For Chocolate Filling:
4 oz semi-sweet bakers chocolate
1 Tbsp salted butter
¾ cup Truvia Cane Sugar Blend (or 1 cup granulated sugar)
5 egg yolks
5 Tbsp butter
Directions
For Crust: Preheat oven to 350 degrees Fahrenheit. Butter or spray with cooking spray the sides and bottom of each mini tart pan.
In a medium bowl, add flour, cocoa powder, sugar, and salt. Mix ingredients together and then add cubed butter. Next, with your hands or a pastry cutter, break up butter into the flour until flour is crumbly and butter is broke up into the flour. Then add one tablespoon of water at a time. You don’t want the dough sticky and you don’t want it too dry. Add water until the dough could form into a ball and the dough sticks together.
Add small handful of dough to each prepared tart pan. You want to press the dough around the edges and bottom to ensure it is sticking to the sides. Try to ensure it is equal on both the bottom and sides. Remove the excess around edges. Place your prepared mini tart pans on a sheet pan and bake the crust for 8-10 minutes, depending on your oven. The crust will look fully cooked and a light golden brown appearance. Let it cool while preparing the chocolate curd.
Important note: The next two steps need to happen simultaneously.
For Chocolate Curd: In a saucepan over medium heat, melt butter and then add the sugar. Whisk both ingredients together until thickened. Next, whisk in egg yolks one at a time and continue to whisk until the curd is thickened (stir for at least one minute).
In a double boiler- (Heres how to create a double boiler: cover bottom of saucepan with small amount of water and place a metal pan over the top of the pan. Set the burner to medium-low.) Add chocolate in a double boiler and stir frequently until it is melted. Add a tablespoon of butter and stir until incorporated.
Once curd is ready, and chocolate is melted, slowly whisk in the melted chocolate into the curd. Keep whisking for about 1-2 minutes to ensure the ingredients are incorporated, and the filling is a smooth in texture.
Pour the chocolate curd into your cooked crust (fill the curd all the way to the top).
Chill the tarts for at least an hour or overnight.
Enjoy!
Note: If you don’t have mini tart pans, you could use a muffin pan and have several mini tarts. Also, just for fun, you could drizzle peanut butter over the top of each tart before serving.
