These mini salted chocolate tarts are incredibly easy and perfect for entertaining. The tender almond crust is filled with an irresistibly silky chocolate ganache!
Preheat oven to 350°F convection or 375°F standard.
Roll out chilled dough to about 1/8 inch thick. Cut out circles using a ring cutter or glass a little larger than your tart shells.
Place each circle in one mini tart shell. Carefully line each mold while trying to pull the dough.
Chill.
Line each with parchment and add some beans or pie weights.
Bake in preheated oven about 15 minutes or until the bottoms stop looking like raw dough.
Remove parchment and beans. Continue baking until the bottoms are a golden brown. Cool.
For the Ganache Filling:
In a medium heat-proof bowl add chocolate, corn syrup, and salt.
Pour heavy cream into small saucepot and bring just to a boil. Pour over chocolate and allow to sit for about a minute.
Begin whisking in the center, gently and slowly, until an emulsion begins to form. The chocolate will look shiny and smooth. Then slowly begin to work your way out to the edges while whisking slowly, emulsifying all the chocolate and cream. When it is smooth and homogenous, whisk in the vanilla followed by the butter.
If the ganache looks broken, pour a small amount of cold whipping cream into the ganache and whisk gently. You can continue to add up to about ¼ cup, but you shouldn’t need to.
Tap the bowl on a folded towel to remove any large bubbles.
Pour into pre-baked tart shells. You can quickly hit the top with a kitchen torch to remove any surface bubbles if so desired.
Refrigerate until set. Top with flakey sea salt if desired.
Video
Notes
This make 1 large tart or 10, 2.5 inch mini tarts.