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–+ servings

Individual Chocolate Tarts - With A Sweet Shortcrust Pastry

Individual chocolate tart cut in half on a blue plate served with a strawberry.
This is my new recipe to make thoroughly indulgent, individual chocolate tarts. Let me guide you through the process to make a crowd pleasing dessert. Can be made in two stages, saving you some time, and can also be made ahead of time if stored in the fridge.
Caro @ Caroline's Easy Baking Lessons
Prep Time 25 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Serving Size 6 people

Equipment

  • Scales or measuring cups
  • Large spoon
  • Knife
  • Measuring Spoons
  • Cling film/plastic wrap
  • Dinner plate
  • Small Jug (optional)
  • Medium pan or Microwave-safe Bowl
  • Chopping board and large knife Mixing spoon
  • Small pie/tart tins (see above)
  • Rolling Pin
  • Baking/parchment paper (optional)
  • Tin Foil (aluminum foil)
  • Some flour, cornflour/starch or icing/powdered sugar
  • Large cookie/pastry cutters/lids for cutting & bigger than your tart tin diameter
  • Baking beans/dried uncooked beans/uncooked rice
  • Timer
  • Cooling rack
  • Baking tray/sheet to hold the tart tins

Ingredients

  • 175 g Plain Flour   (6 oz, 1 ¼ Cup + 1 tbsp  All Purpose)
  • 75 g Butter, cubed (cold)  (2.5 oz or ⅔ stick)
  • 20 g Icing Sugar, sieved  (3 Tbsp Powdered sugar, sieved)
  • 1 Medium Egg, beaten (Large egg, US)
  • Ice Cold Water, (small amount)
  • 300 ml Double Cream (10 fl oz, 1 ¼ cup Heavy/Whipping Cream)
  • 150 g Milk Chocolate (5.25 oz semi-sweet chocolate)
  • 150 g Dark Chocolate (5.25 oz bitter chocolate)
  • 1 tbsp Liquid Glucose, rounded (optional)
  • 60 g Butter, unsalted & cubed small (2 oz, 4 tbsp)

Instructions

PREPARE THE PASTRY

  • Make the sweet shortcrust pastry as in the recipe provided (see Notes at bottom for the link, or the full recipe above).
  • Place in the fridge for 30 minutes before forming the pastry case

PREPARE THE PASTRY CASE

  • Using cornflour/starch, flour, icing/powdered sugar or 2 sheets of paper, roll out the pastry to 3mm (⅛") thick.
  • Grease the tart tins well (see below for recommendation).
  • Cut out pastry circles, bigger than the tart tin diameter and centre in the tart tins, and then fit in to and up the sides of the tin.
  • Cut off the excess pastry by running a rolling pin over the edges. 'Dock' the pastry by making holes in the base of the pastry with a fork.
  • Line the pastry cases with foil and make sure the edges are covered, before filling to the top with baking beans or dried beans.
  • Place in the fridge for 30 minutes to chill and relax the dough. Pre-heat the oven to 190°c/170°c Fan Oven/375°f/Gas Mark 5.
  • Bake the pastries like this with no filling (called ‘blind baking’ or ‘par/part baking’, for 15 minutes.
  • Very carefully fold over the foil and remove foil and beans. Reduce the oven temperature to 170°c/150°c Fan Oven/350°f/Gas Mark 4.
  • Apply egg wash (1 egg & splash of milk) to the pastry and bake for about 5-10 minutes until golden and set all the way through.
  • Leave on the baking sheet/tray, on top of a cooling rack for about 10 minutes before removing the tray/sheet. Then leave to cool down completely before removing the cases. The filling should not be added until the pastries are cooled.

MAKE THE CHOCOLATE GANACHE FILLING

  • To make the filling, see my ganache recipe link below. Proceed to step 5 of the ganache recipe. At the same time as mixing the cream and chocolate, you can add in the 1 rounded tbsp liquid glucose (or you can add at the same time as the chocolate like in the video). This is optional but firms the filling quicker.
  • Then add in gradually, the small cubes of butter, mixing well in-between each addition. Once all mixed through, it should be smooth and shiny. Leave to cool for another 10 minutes or so, while the pastry cases cool.

CONSTRUCTING THE TARTS

  • Place the tarts on a tray that will fit in your fridge. Very carefully spoon the ganache into the pastry cases, leaving a little gap from the top (about 2 – 3 mm or ⅛″).
  • Now carefully transfer the tray with the pastries into the fridge to set for at least 3 hours. If you don’t use liquid glucose, this might take longer. (See full recipe for left-over ganache uses)
  • Once the tarts are set or you are ready to eat, simply add some whipped cream, and or fruits of your choice.

Video

Notes

Left-overs can be stored in the fridge, covered and last a few days.
Pre-baked or even baked pastry shells could also be frozen. Just well-wrap in paper first. before cling film/plastic wrap and when you want to use them, part defrost them at room temperature and bake while still cold. You might need to bake a little longer.
For process photos, see the complete recipe above this Recipe Card.
Use Pastry Cream/Creme Pat as an alternative filling  - Pastry Cream Recipe
$ chocolate tarts served on a white dinnig table with title.
 
LINKS TO RECIPES
Pastry Cream Recipe
Sweet Shortcrust Pastry Recipe
Chocolate Ganache Recipe - Chocolate Ganache Recipe
For greasing the tins, see Lining Paste