Fluffy Cocoa Tarts
Indulge in the decadence of Fluffy Cocoa Tarts—an irresistible dessert that's as elegant as it is delicious. These delicate tart shells, made from a buttery cocoa-infused dough, are baked to perfection and filled with a luscious whipped chocolate ganache. Featuring dark chocolate, heavy cream, and a touch of vanilla, the filling becomes irresistibly airy and light after a quick whip, creating a melt-in-your-mouth texture. Ideal for chocolate lovers and perfect for entertaining, these tarts are easy to prepare yet impressively refined. Serve them chilled to elevate their rich, velvety flavors, and watch them disappear faster than you can say "heavenly cocoa dessert."
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Granulated sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 3 tablespoons Cocoa powder
- 200 milliliters Heavy cream
- 30 grams Powdered sugar
- 100 grams Dark chocolate (finely chopped)
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine the flour, granulated sugar, and cocoa powder. Add the cold butter in small cubes and use your fingers or a pastry cutter to mix until the mixture resembles fine breadcrumbs.
Add the egg yolk and cold water. Mix gently until the dough comes together. Avoid overworking the dough.
Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface to a thickness of about 3-4mm. Cut circles slightly larger than your tart molds and gently press the dough into the molds. Trim any excess dough.
Prick the bottom of each tart shell with a fork to prevent puffing. Place the tart molds on a baking tray and bake for 12-15 minutes until the edges are set.
Remove the tart shells from the oven and let them cool completely before removing from the molds.
In a saucepan, heat the heavy cream over medium heat until it begins to steam but does not boil.
Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth.
Stir in the powdered sugar and vanilla extract. Let the chocolate mixture cool to room temperature.
Using an electric mixer, whip the cooled chocolate mixture until light and fluffy, about 3-4 minutes.
Spoon or pipe the fluffy chocolate filling into the cooled tart shells.
Chill the tarts in the refrigerator for at least 30 minutes to set the filling.
Serve chilled and enjoy your Fluffy Cocoa Tarts!
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 129.1 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
