Mouth Watering Chocolate Tarts recipe! Easy to make and delicious!

We made some tasty Chocolate Tarts today. Very easy to make and it taste amazing! Try it! If you have any questions please leave your comments down below :)

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CHOCOLATE TART INGREDIENTS:

Tart Crust – Pate Sucree (Sweet Tart Dough) (makes 16 small tarts)
115g Unsalted Butter (room temp)
65g Sugar
¼ teaspoon Salt
165g All-Purpose Flour
1egg yolk
Butter and Flour for prepping tart tins

Method
1) Cream butter, sugar and salt on medium speed using paddle attachment for 2-3mins till light and creamy
2) Scrape down bowl, then add flour and mix on low speed for about 30secs till the flour is incorporated. Should look like wet sand.
3) Add egg yolk and mix on low speed for about 30secs till all the yolk is evenly incorporated
4) Remove from bowl, and knead dough gentle into a ball
5) Place cling wrap under ball, and flatten slightly using palm
6) Fully wrap the flatten dough with cling wrap and let it rest in the refrigerator for at least 30mins
7) Prepare tart tins by brushing tart tins with melted butter and dust with plain flour
8) Pinch off 20g of dough and press against the sides of the tart tins (trim off / pinch dough off top of tins)
9) Cover with cling wrap and place in freezer for at least 30mins to chill
10) Before baking, use a fork to poke holes in bottom of tart tins
11) Pre-heat oven to 175°C
12) Bake in middle rack for 15-20mins or till golden brown
13) Cool tarts crusts on wire racks. Once cool to touch, then start making the chocolate filling

Chocolate Filling
150ml Whipping cream (min 35% fat)
100g Valrhona dark chocolate (I used Guanaja) but any good quality couverture chocolate will suffice
1 Egg Yolk (from 63g egg with shell)
1.5 Tbsp Liquor (e.g. Baileys/Grand Marnier/Cointreau/Tia Maria/Kahlua/Brandy/Cognac or you can leave it out too for kid-friendly version)
10g Unsalted Butter

Method
1) Ensure chocolate are in small pieces (use food processor to break into smaller pieces first)
2) Heat whipping cream in microwave oven till it starts to bubble slightly (do not boil!)
3) Pour cream over chocolate and let it rest for 2mins
4) Stir cream and chocolate till smooth
5) Add in egg yolk and liquor and stir till smooth
6) Add butter and stir till smooth
7) Pour into tar tins
8) Allow to cool to room temperature then set in the fridge for about 2hrs

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