These mini chocolate short pastry cakes are decadent and delicious and perfect for any occasion. Made with rich, dark chocolate and a crumbly, buttery pastry crust.
The dough is rolled out and cut into small circles, which are then pressed into muffin tins and filled with a creamy chocolate cream. Whether you’re looking to impress your guests at a dinner party or just want to indulge in a little something special. These bite-sized treats are perfect for any chocolate lover.
First knead all the ingredients for the short crust into a non-sticky homogeneous dough. Divide it in 12 equal sized balls. Spread the dough into the 12 molds of a muffin tray. Make sure to to pull up the dough along the edges, too. Chill the muffin tray in the fridge for 15 min and preheat the oven at 180 degrees top- and bottom heat.a Bake until golden brown for about 15 min. To keep them from rising during baking, you can poke holes in the dough with a fork.
Cool your mini chocolate tarts over night if you can resist. ;) So the crust gets a little softer and easier to eat.