Recently I had to have a little medical procedure done and my sweet sister came to visit me and help me recuperate. I love spending quality time with my sister. We don’t even have to do anything special but just having her here with me brings comfort and peace.
To thank her for making the 6 hour trek I wanted to make her a little something special. So I made fried chicken, at her request, and these little Mini Chocolate Tarts. Yum! These mini tarts are a perfect bite of chocolate goodness. You can top with whipped cream, nuts, or raspberries. I don’t have a blow torch or else I would have put some meringue on these babies.
Mini Chocolate Tarts
Ingredients:
1 package 15 count mini fillo tart shells, defrosted
1/3 c whipping cream
4 oz bittersweet chocolate, (save a small chunk for garnish)
1 Tbsp unsalted butter, cut into pieces
1/2 tsp almond extract
1 Tbsp hazelnut spread
Kosher salt
Whipped Topping:
1 Tbsp sugar
1/2 c whipping cream
Instructions:
In a medium mixing bowl, break chocolate into pieces and place in a bowl with unsalted butter. (Save a small piece of chocolate to garnish whipped cream.)
Add whipping cream to a small saucepan and heat over medium heat until the cream starts to boil. Pour hot cream over chocolate and butter and let sit for a minute. Stir together to melt and combine until smooth. Add in vanilla and hazelnut spread. Stir together.
Evenly divide chocolate into each tart shell. Sprinkle a little bit of kosher salt over chocolate. Place in the refrigerator until chocolate is firm, about two hours.
Once ready to serve, you can serve as is or make whipped cream to place on top.
Whipped Cream:
Place metal mixing bowl in the freezer for ten minutes. Remove bowl from freezer and place sugar in bowl. Add cream and mix with a whisk (either electric mixer or by hand) until stiff peaks form. Add a dollop to top of chocolate. Grate chocolate on top to garnish.
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