Mini Chocolate Tarts with Chocolate Chip Cookie Crust

Mini Chocolate Tarts with Chocolate Chip Cookie Crust | The Blonde Buckeye

I had an internal struggle deciding if these were cookies or tarts. What category should they be in!? Ultimately, I think either one would work, but I ended up on tart. These are tarts for a chocolate chip cookie lovers. It’s a chocolate chip cookie tart shell, filled with a silky chocolate ganache. Kinda dreamy right? I think these were inspired by A.) my love of hybrid foods. And B.) we just went to the Orange County Fair. It got my creative juices flowing. I mean, when someone thinks to deep fry Kool-Aid, I felt like I needed to step up my game & think outside the box a little.

Mini Chocolate Tarts with Chocolate Chip Cookie Crust | The Blonde BuckeyeMini Chocolate Tarts with Chocolate Chip Cookie Crust | The Blonde BuckeyeMini Chocolate Tarts with Chocolate Chip Cookie Crust | The Blonde BuckeyeMini Chocolate Tarts with Chocolate Chip Cookie Crust | The Blonde Buckeye

Mini Chocolate Tarts with Chocolate Chip Cookie Crust
 
Makes 12 tarts
Author:
Ingredients
  • SHELLS:
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¾ cup Unsalted Butter
  • ¾ cup Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 Egg
  • 2 teaspoons Vanilla Extract
  • 1 cup Mini Chocolate Chips
  • FILLING:
  • ½ cup Heavy Whipping Cream
  • 6 ounces Semi-Sweet Chocolate (chips or chopped)
  • 1 Tablespoon Unsalted Butter
Instructions
  1. SHELLS:
  2. In a medium bowl, whisk together flour, baking soda & salt, set aside.
  3. In the bowl of an electric stand mixer (or by hand), mix together butter, both sugars, egg & vanilla extract until just combined. Slowly add dry ingredients into the wet until just combined (do not over-mix). Add the mini chocolate chips & fold in by hand.
  4. Wrap dough tightly in plastic wrap (in the shape of a brick) & chill it for 2 hours, up to a few days.
  5. Once dough is chilled, it’s time to form the tart shells.
  6. Preheat oven to 350 degrees F & spray a 12-well tart or muffin pan with nonstick spray.
  7. Remove dough from plastic wrap & place it on a large cutting board. Cut the dough into 12 even pieces (this optional, but it helps make the tarts all the same size).
  8. Take one of the 12 pieces & line the bottom of a well in the pan. Using your fingers, spread the dough out evenly so it covers the sides & bottom of the well, leaving a hollow pocket in the middle (like a bowl). Use this method to make the other 11 tart shells. Use a fork to prick the bottom of each tart shell dough (to release air so they don’t puff up too much).
  9. Bake them for about 12 minutes (or until the edges just start to turn golden brown). Once they’re done, transfer them to a wire rack & allow them to cool for just a few minutes. While they’re still warm, gently press back down the middles a bit to re-form the bowl shape (I used the edge of a mini square cookie cutter).
  10. Completely cool on the wire rack until room temperature before removing them from the pan.
  11. FILLING:
  12. Line up tarts, side by side, on a flat surface, like a cutting board or cookie sheet. Place the chocolate pieces in a heat-proof bowl (preferably with a pouring spout) & set it aside.
  13. In a small-medium saucepan, bring cream to a boil over medium heat, constantly stirring. Pour warmed cream over chocolate & let it stand for 2 minutes. Whisk butter into chocolate mixture, mixing everything until smooth. Let chocolate mixture cool for about 10-12 minutes (stirring every minute or two).
  14. Fill each tart (once tarts are room temperature) with chocolate mixture. Let tarts stand at room temperature for 2 hours or refrigerate for at least once hour to set.
Notes
*The shell ended up being about ½” thick sides & bottom
*Depending on the size of your tarts, you might have some extra ganache (which to me, isn’t a problem)
*Adapted from my Perfect Chocolate Chip Cookies

 

Comments

  1. those look so cute!!

  2. What beautiful little tartlets! Love the cookie mould.

  3. I love the shape and they look delish!

  4. Wait… Someone deep fried Kool-Aid??

    • Emily Emily says:

      Exactly!! I guess that’s what happens at the county fair!

      • But you can’t just say someone deep fried Kool-Aid and then leave it at that! How did they do it? Like, frozen and crumbed?

        • Ha! Well i’m not exactly sure of the method, but it’s like a ball of fried dough, that’s red on the inside – I assume they put Kool-Aid in the batter & just fry it!? Those county fairs are crazy :)

  5. heidi says:

    Would these work with mini-muffin pans? Do you think the recipe would make 24 mini muffins? And how much shorter do you think the baking time would be?

    thanks.

    • Emily Emily says:

      Hi Heidi,
      Although I haven’t tried them with a 24 well mini-muffin pan yet, I’m sure it would work! I would reduce the cooking time to about 8-9 minutes probably, just keep an eye on them after 8 minutes, when the edges start to turn lightly golden. If they aren’t fully cooked at the center, they should finish cooking in the pan on a cooling rack. Let me know if you try it!

  6. Carley says:

    What’s the best way to store them? And how long do you think they will keep?

    • Emily Emily says:

      They will probably last 5-7 days, stored in an airtight container. I would keep them in the refrigerator, because of the ganache. The you could let them come to room temperature before eating them, or they are also really good cold :)

  7. Hi Emily,
    Love your blog and love this post! Beautiful and yummy treats! Where did you get you find your tart pan?
    Thanks!

  8. Where did you that square muffin tin? I’ve looked and I can’t find one like it. Pls, let me know.

  9. Dulce DeLeon says:

    Hi there, I just came across your site. Great and sure looks delicious. Thanks for sharing all those recipes. Happy Holidays.

  10. CATANN says:

    I’m going to a tea this Saturday and I’m going to make these. I do plan to fill with whipped ganache and them drizzle with chocolate and top with a fresh berry. I’ll let you all know how they come out.
    One Question?
    My mini tart pans are not non-stick, should I spray whem???

  11. CATANN says:

    Never mind, I just re-read and realize that you did say to spray…
    What can I say I’m a former blond!

  12. CATANN says:

    Well the tea was yesterday. Understand I live up in the mountains and I didn’t want to drive the 70 miles to the nearest store. So I used what I had. I didn’t have mini chips so I chopped some dark chocolate and it worked great. I might reduce the baking soda just a tad to make them a bit more like a tart crust than a cookie. But then, maybe not, that would take away their uniqueness. In any event, I filled them with whipped ganache piped over poured ganache topped with chopped candy bars and a touch of liquor.( I used my old tried and true recipe for the ganache) They went quick. They raved about them. Thanks for a great recipe!!!

    • Emily Emily says:

      That is fantastic!!! You should always find a way to make due with what you have, I ALWAYS sub ingredients to avoid going to the store… and it’s across the street! Those sound amazing & I’m so glad everyone loved them!!

      Happy Holidays :)

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