Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup unsalted butter, cold and cubed
- 1/3 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 200 g dark chocolate, chopped
- 200 ml heavy cream
- 1 tablespoon unsalted butter
- 1 cup mascarpone cheese, chilled
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Directions
Preheat oven to 350°F (175°C).
In a bowl, sift flour, cocoa powder, and powdered sugar together.
Cut in the butter using your fingers or a pastry cutter until the mixture is crumbly.
Add the egg yolk and a small amount of cold water to form a dough.
Wrap the dough in plastic wrap and chill for 30 minutes.
Roll out the dough and cut circles to fit mini tart pans (about 8 cm).
Press the dough into the tart pans and prick the bottoms with a fork.
Bake for 12–15 minutes until set.
Cool the tart shells completely.
Heat heavy cream until steaming (do not boil).
Pour the hot cream over the chopped chocolate and let it sit for 2 minutes.
Stir the chocolate mixture until smooth, then add butter for shine.
Pour the ganache into the cooled tart shells and chill until set (about 30 minutes).
In a cold bowl, beat heavy cream until soft peaks form.
In a separate bowl, whisk mascarpone with powdered sugar and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until fluffy.
Using a dome-shaped silicone mold (or piping into round mounds), fill with the mascarpone cream.
Freeze the cream domes until firm enough to unmold.
Carefully place the frozen mascarpone domes on top of the ganache-filled tart shells.
Dust the tartlets generously with cocoa powder.
Decorate with edible pearls or small accents.
Chill the tartlets until ready to serve.
Frequently Asked Questions
How should I store these Mini Tiramisu Chocolate Tartlets to keep the crust crisp?
Since these tartlets contain a creamy filling, store them in an airtight container in the refrigerator for up to 3 days. For the best texture, allow them to sit at room temperature for about 15 minutes before serving to slightly soften the chocolate ganache.
Can I make the chocolate shortcrust pastry ahead of time for these tartlets?
Yes, you can easily make the chocolate pastry dough using the flour, cocoa powder, and butter ahead of time. Wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days; remember to let it rest briefly before rolling it out for the 350°F (175°C) bake.
What is the best way to ensure a smooth, non-grainy texture when melting the dark chocolate for the filling?
To achieve a smooth ganache for your tartlets, gently melt the 200g of dark chocolate using a double boiler or very low microwave bursts, stirring frequently. Avoid overheating, as excessive heat can cause the chocolate to seize or become grainy when combined with the heavy cream.
