After making this Chocolate Truffle Tart with Fresh Raspberries, I had some leftover tart dough and filling that I saved in the freezer.
I decided to put them to use in these darling Mini Chocolate Tartlets topped with freshly whipped cream and shaved chocolate. Each of these miniature tarts is around 1 1/2″ in size, perfect for a tea party, bridal shower or dessert buffet. Here is how you can make your own.
The basic recipe for the dough and filling is here but I used the leftovers from this recipe to make only 8 mini tartlets.
Preheat the oven to 375. Spray mini tartlet pans with Pam For Baking and set aside.
Roll the dough out to 1/8″ thick and cut out a circle that is a little larger than the tartlet pan. Carefully drape the cut dough into the pan, pressing down on the bottom and up the sides.
When all tartlet pans are finished place them in the freezer for 30 minutes. When finished chilling, line each tartlet pan with aluminum foil sprayed with Pam For Baking.
Fill the aluminum with pie weights or pennies. Bake the tartlets for around 10-15 minutes.
Remove from oven and carefully take off the aluminum foil and pie weights. Return tartlets to the oven for another 10-15 minutes or until the crust looks crisp on the edges and the bottom doesn’t look too wet.
Let tartlets cool in pans and then carefully remove from pans and set aside.
If you are using leftovers, here is how you can re-liquify the filling: let filling come to room temperature and place an amount that looks like it will fill the tartlets into a microwaveable bowl.
Heat in microwave for 20 second intervals, making sure to stir well until smooth and pourable. Pour the filling into the cooled tartlet shells and place in the fridge for at least an hour.
While the tartlets are chilling make the whipped cream. Remember to have your cream, beaters and bowl well chilled before beating. I used a little vanilla flavoring in mine.
Spoon or pipe over the chilled tartlets and shave some bittersweet chocolate on top for garnish.