Mini Chocolate Tarts

New Year Festive is around the corner. What is your favourite of all CNY goodies? I heard many answered “Pineapple Tarts” True enough. Most people will love Pineapple Tarts. But strangely I don’t. Haha. I am not a pineapple fan but I do love to make pineapple tarts for my family.

I baked it last year which is slightly successful and I decided to try this year. Because of all the rush, I have forgotten to take picture of the procedure. Perhaps shall write down the process next time.

Preview of pineapple tarts.

This time round, I decided to be a little creative. Of course, pineapple tart is a MUST for New Year. But after making pineapple tart, I tried to bake Chocolate Tarts. I am a huge fan of chocolate! Love everything about chocolate though they are so fattening! Who cares about it? I just love chocolate so much! And if you are chocolate lover, try to make this!

For the tart dough:
I made the dough at least 1 day in advance. Because the dough has to be chilled and rest for a minimum 4 hours or even up to 2 days before you start to bake. I made the dough on Sunday before I started on my pineapple tarts.

These are all you need:
- 285g unsalted butter (I used Gold Tree from Australia)
- 150g icing sugar, sifted.
- 100g ground almond power (Can be found in all Red Man aka Phoon Huat)
- ½ Tsp Salt
- ½ Tsp pure vanilla extract
- 2 eggs (Lightly Beaten)
- 490g all purpose flour (Plain Flour)

For the filling:
- Fruits like Kiwi, strawberries or even raspberries if you intend to make fruit tarts.
- Decorations like Thousands and Hundreds and etc.
To make things simple I used just Baking Chocolate and it works well too. (That is the short cut if you are lazy to redo the whole chocolate process.)  Haha!

Have you got all the ingredients ready? Let’s get started then.

1. Place the butter in the bowl of mixer and beat on low speed until creamy.
2. Add the icing sugar, almond power, salt, vanilla extract, eggs and continue on low speed. The dough might look a little curdled (But it is okay) Get ready for your flour.
3. Add on the flour slowly, maybe you can try three or four addition and the mixture will slowly form into a soft, moist dough. Stop the mixer. Do not overdo it.
4. Gather the dough into a ball and divided into 3 huge pieces. I used a transparent plastic bag and placed them separately into each bag. Tie it up tightly with rubber bands and allow the dough to rest in the refrigerator for at least 4 hours or even up to 2 days!

Let’s start to bake them.
1. Get ready for your buttered tart ring. In my case, I wanted to do a mini tart, so I used these.

2. Work with one piece of dough at a time and keep the rest of the dough in the refrigerator.
3. Roll the dough to a thickness of 2-4mm. (You might find it tough to roll as the dough is very rich)
4. Slowly, roll the dough up around the rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring then run your rolling pin across the top of the ring to cut off the excess. (If the dough cracks or splits, just use water to place “glue” them in place)
5. Chill them for at least 30 minutes before you start to bake them.
6. When you are ready to bake them, preheat the oven to 180 Degree Celsius.
7. Bake them for 5 - 10 minutes (Depend how big is your tart ring. A bigger one might take 18-20 minutes)
8. Transfer them to a rack to cool down first before you pour it your filling.

Let’s start with the chocolate and decoration.
1. Melt your baking chocolate (Make sure there is no water when you are melting your chocolate. Water will cause your baking chocolate to harden and burn)
2. Just pour in the chocolate into your crust, follow up the decoration and tadah! Your lovely mini chocolate tart are here!

Remember not to put your tarts in the fridge else it might be frozen and the chocolate will be very hard. Place them in room temperature will do. Simple as that. Let's get started!

For Chocolate Lover:
Chocolate Cornflake

With love

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