Ingredients
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
¼ cup granulated sugar
3–4 tablespoons ice water
1 cup semi-sweet chocolate chips
½ cup heavy cream
¼ cup granulated sugar, plus more for dusting
¼ teaspoon salt
Instructions
Preheat oven to 375°F (190°C)
In a bowl, combine flour, granulated sugar, and ice water. Add butter and mix until crumbly but cohesive.
Divide dough into 12 equal portions and press evenly into 12 greased muffin cups, forming crusts.
Bake crusts for 12–14 minutes until golden, then cool completely.
In a saucepan, whisk chocolate chips, heavy cream, ¼ cup sugar, and salt. Heat gently until smooth and slightly thickened (do not boil).
Spoon filling into cooled crusts and chill for 15 minutes until set. Dust with sugar before serving.
Notes
For a dairy-free crust: substitute butter with chilled coconut oil.
For a richer flavor: use half all-purpose flour and half almond flour.
Store tarts in the refrigerator for up to 3 days.
- Prep Time: 25
- Cook Time: 18
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg