These mini salted chocolate tarts are incredibly easy and perfect for entertaining. The tender almond crust is filled with an irresistibly silky chocolate ganache!
You know 2020 has been a hot mess when an impending hurricane just feels kinda whatever! I can assure you these mini salted chocolate tarts are anything but whatever. In fact they have been known to make mundane evenings feel like Christmas.
Or at least that has been my own personal experience.
You can use any tart crust recipe for these but I lurve this almond one, because it adds a nice contrast to the richness of the chocolate ganache!
I used a 54% chocolate because that is what I have on hand. You can use any semi-sweet chocolate that you want (or whatever you dig out of your chocolate drawer).
A small digression: You cannot be a true, card-carrying chocoholic without at least one chocolate drawer. As the daughter of a real chocoholic, there were always several chocolate stashes growing up.
There was the everyday kitchen chocolate drawer, which housed the baking-type chocolate and impulse-purchased snacking chocolate bars. Then there was the harder to find chocolate truffle drawer, which was my favorite and that is where you could find all the good stuff.
And then…then, there was the “break in case of emergency” chocolate stash. Now this was not the best chocolate but it was just in case all the other stashes were empty and you NEEDED to get your chocolate fix. It was usually in the basement freezer, which as a pastry chef, I now know is the worst place for it, but it didn’t matter. If you were busting into that stash, it was a desperate situation.
You know normally I have a million cautionary tales or long lists of additional information. However this filling is just a basic ganache and even I don’t have much to say!
Just to head off any comments from haters: you can omit the corn syrup. 🙄 But don’t. It makes it just a little bit softer and shinier! Oh hello, gorgeous! That luster tho 🙌
And do remember that ganache is simple but it is still an emulsion and it can break. Then the texture just won’t be as divine. Sadness. We don’t do sadness here. So in the event that you get a little aggressive with the whisking or the cream isn’t behaving, pour a bit of cold cream into the ganache and whisk gently to re-emulsify. It isn’t going to fix itself and a hail-Mary isn’t going to make it any worse.
So break into your chocolate drawer and make these tarts tonight. I promise it will be worth it!Print