Mini Chocolate Tarts with a Dulce De Leche Drizzle
Have you ever had a craving for chocolate, but didn't really want to fuss over baking a cake. Well this is the perfect indulgent treat. These Chocolate Tarts are extremely simple to make and a joy to eat I pretty much used what I had in the pantry.
Mini Chocolate Tarts with a Dulce De Leche Drizzle
Makes 4 Mini Tarts
Extras
roasted hazelnuts
3 teaspoons of Cajeta or Dulce De Leche
(Base) Ingredients
10 digestive biscuits crushed
100 grams of melted unsalted butter
2 tablespoons of white sugar
1/4 cup roasted hazelnuts
Method
1. In a bowl, crush the digestive biscuits to a fine crumb. I used a tall glass with a heavy bottom. Add the hazelnuts and crush them lightly.
2. Add the sugar and mix to combine. Melt the butter in a microwave safe bowl and pour it into the biscuit mixture. Stir until it's combined. Take a small amount of the base and pinch it between 2 finger tips. Make sure that it holds it's shape. You may need to add a little bit more butter if it's still crumbly.
3. Distribute the mixture between 4 mini tart tins. Using the back of a teaspoon, Press the base down and up the sides. Set aside in the fridge while you make the ganache.
(Chocolate Ganache) Ingredients
250 grams chocolate melts (I used Milk Chocolate)
5 tablespoons of cream
a pinch of salt
1. Heat the cream in a microwave safe bowl. Put the chocolate in a separate bowl along with the salt.
2. Carefully pour the cream into the chocolate and leave it for a few minutes. Swirl the mixture until all the chocolate has melted and the ganache is smooth and shiny. Pour the ganache into a small jug.
Tart Assembly
Pour an even amount of the ganache into each tart shell. Let this cool slightly and drizzle some Dulce De Leche over and top with some Hazelnuts.
I used a pre made Dulce De Leche called Cajeta. This is actually made from Goats Milk and commonly used in a dessert called ChocoFlan. You can get this from any Mexican Grocer. I got mine from Fireworks Foods. You can use caramel top and fill or leave it out.
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Mini Chocolate Tarts with a Dulce De Leche Drizzle
Makes 4 Mini Tarts
Extras
roasted hazelnuts
3 teaspoons of Cajeta or Dulce De Leche
(Base) Ingredients
10 digestive biscuits crushed
100 grams of melted unsalted butter
2 tablespoons of white sugar
1/4 cup roasted hazelnuts
Method
1. In a bowl, crush the digestive biscuits to a fine crumb. I used a tall glass with a heavy bottom. Add the hazelnuts and crush them lightly.
2. Add the sugar and mix to combine. Melt the butter in a microwave safe bowl and pour it into the biscuit mixture. Stir until it's combined. Take a small amount of the base and pinch it between 2 finger tips. Make sure that it holds it's shape. You may need to add a little bit more butter if it's still crumbly.
3. Distribute the mixture between 4 mini tart tins. Using the back of a teaspoon, Press the base down and up the sides. Set aside in the fridge while you make the ganache.
250 grams chocolate melts (I used Milk Chocolate)
5 tablespoons of cream
a pinch of salt
1. Heat the cream in a microwave safe bowl. Put the chocolate in a separate bowl along with the salt.
2. Carefully pour the cream into the chocolate and leave it for a few minutes. Swirl the mixture until all the chocolate has melted and the ganache is smooth and shiny. Pour the ganache into a small jug.
Tart Assembly
Pour an even amount of the ganache into each tart shell. Let this cool slightly and drizzle some Dulce De Leche over and top with some Hazelnuts.
I used a pre made Dulce De Leche called Cajeta. This is actually made from Goats Milk and commonly used in a dessert called ChocoFlan. You can get this from any Mexican Grocer. I got mine from Fireworks Foods. You can use caramel top and fill or leave it out.
