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How to Make Mini Chocolate Tarts. First, start by cooking the mini tart shells according to package instructions. While the shells are cooking, melt the chocolate chips and oil in the top of a double broiler. Remove from heat, and stir the chocolate and cream together. Add the vanilla extract and salt and stir the chocolate mixture until smooth.

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Prick the bottom with a fork and place back in the fridge to rest for at least 1 hour, or up to 24 hours. Preheat your oven on 160'C/325'F and place the muffin pan in the freezer in the meantime. Line each tartlet shell with a small piece of crunched up baking paper and cover with baking beads, dry beans or rice.

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Preheat oven to 325 degrees and line mini pie crusts on baking sheet. In a saucepan over medium heat, whisk together cream and milk until it simmers. Add coffee and whisk more. Remove from heat and add both chocolates until completely melted. Add sugar and salt and continue whisking.

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Add the vanilla to hot cream, then pour it over the chocolate. Give the bowl a shake to settle the chocolate under the cream mixture and let it sit for 1 minute to soften. Stir the chocolate and cream gently just until you have a smooth, glossy ganache. Pour the chocolate mixture evenly between 12 tartlet shells.

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Place in the lined tartlet pans in fridge to chill again for at least 1 hour, preferably overnight. Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Dock the bottom of the pastry with a small fork. Optionally, place the tartlet shells in the freezer for 10 to 15 minutes while the oven is preheating.

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Chill in the fridge for 30 minutes to firm up. Preheat the oven to 340ºF (170ºC), using upper and lower heat. Once firmed, take a piece of dough, form it into a ball, and press it evenly into a 2.5-inch (6.5 cm) tart mold. Cut the excess dough with a knife. Prick the base with a fork.

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Pour the hot cream over the chocolate at once, add the sea salt, and let it rest for a few moments. Mix with a rubber spatula or a wooden spoon until the chocolate mixture is completely melted and smooth. Mix the ganache with a hand blender to smooth it. Let the ganache stand at room temperature for a few minutes.

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Instructions. Combine the crushed graham crackers, salt and melted butter. Press the crumbs firmly against the bottom and up the sides of a 4 1/2 inch tart pan with a removable bottom. Pour the cream into a small saucepan. Finely chop the chocolate, then add the chocolate to the cream, reserving 1 tablespoon.

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In a medium-sized bowl, combine the cookie crumbs and the melted coconut oil until thoroughly combined. Portion the mixture between the 6 mini tart pans and press into the bottom and sides to form and even crust. Cover and set in the freezer for 30 minutes to set. Place the chopped chocolate in a medium-sized bowl and set aside.

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Microwave. Add all ganache ingredients to a heat-proof bowl. Microwave in 30-second increments stirring in between until the cream and chocolate has melted and combined. Double boiler, or bain marie. Place a heat-proof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water.

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Cut off the extra edges. Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes. Bake in a 180c (350f) preheated oven for about 15-20 minutes. Remove from the oven and let it cool while making the filling.

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Preheat oven to 350°F. Combine the cocoa, powdered sugar, flour, butter and egg yolk in the bowl of a food processor. Pulse and process until the mixture form a ball of dough. Divide the dough between six (4 ½-inch) tart pans with removable bottoms.

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Chocolate Mousse Mini Tarts: Whip 1 cup of heavy cream to stiff peaks. Fold the whipped cream into the ganache until smooth, then fill the tart crusts. Chocolate mousse tarts need to be refrigerated. Make It Gluten Free: You can use a gluten-free flour with xanthan gum instead of the all purpose flour - it should work well as a 1:1 substitution.

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Microwave - In a microwave-safe medium bowl heat the chopped chocolate, heavy cream, butter, corn syrup until all the chocolate is melted and smooth. Add salt, coffee, and vanilla extract. Double boiler - To make a double boiler at home, place a saucepan with 2-inches of water on medium heat.

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Allow the chocolate pastry to rest for at least 1 hour after handling, but longer is even better. This helps prevent the pastry from moving or shrinking in the oven. Giving the dough time to relax allows the gluten to settle and the butter to chill thoroughly. Using baking weights, beads, dry beans, or rice during the initial half of the pastry.

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Preheat oven to 350℉. Line two baking sheets with parchment paper and set aside. Melt butter in a large saucepan over medium heat. Remove from heat, then whisk in the cocoa powder, white and brown sugar. Let the mixture cool for 5 minutes. Whisk in the yogurt, vanilla, and espresso powder until well-combined.