Description
Elegant chocolate tartlets featuring a crisp cocoa shortcrust base filled with silky dark chocolate ganache, beautifully finished with chocolate drizzle, delicate edible flowers, and white chocolate pearls.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons cold milk
- 200g dark chocolate (60-70% cocoa), chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Melted milk chocolate (for drizzling)
- Edible flowers (such as violas or pansies)
- White chocolate pearls or chopped white chocolate
Instructions
- Preheat oven to 350°F (175°C). In a food processor, combine flour, cocoa, powdered sugar, and salt. Add butter and pulse until mixture resembles crumbs.
- Add egg yolk and cold milk. Pulse until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and press into tartlet pans. Trim edges. Prick bases with a fork and chill 15 minutes more.
- Bake for 12–15 minutes or until set. Let cool completely.
- For ganache: Heat cream until just simmering. Pour over chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Add butter and vanilla, mix until glossy.
- Pour ganache into cooled tart shells. Smooth tops. Chill 1–2 hours until set.
- Drizzle with melted chocolate and decorate with edible flowers and white chocolate pieces just before serving.
Notes
- Chilling the dough before baking helps maintain the tart shape.
- Use high-quality chocolate for the ganache to ensure rich flavor and smooth texture.
- Decorate just before serving to keep flowers fresh and presentation pristine.
- Store tartlets in the refrigerator and consume within 3 days.
Nutrition
- Serving Size: 1 tartlet
- Calories: 380
- Sugar: 18g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
