Recipe for mini tarts with 3 types of chocolate
This recipe is a delicious dish and demonstrates the versatility of chocolate. The flavors have been played with, featuring three different kinds of chocolate along with sweet raspberries and a crispy tart base.
The white chocolate is caramelized, the dark chocolate is tempered and shaped like branches, while the chocolate ganache is made with caramel chocolate (gold).
Servings: Portions
Mini tarts with 3 types of chocolate
Ingredients
- 4 Shortbread Bases Small
- Ganache Gold caramel chocolate
- Dark chocolate Chocolate decoration
- White chocolate Caramelized
- Raspberry
Instructions
Shortcrust pastry bases
- I used 4 bases from this recipe for mini shortcrust pastry bases. The recipe makes 12 bases, but you can easily make more than you need. In an airtight container, they can last for several weeks.
- I used chocolate ganache from this recipe. You can easily substitute it with another chocolate ganache.
- I used about 1 teaspoon per tart from this recipe for caramelized (browned) white chocolate.
- I used decorations from this recipe. Below you can see how I made the decorations by pouring tempered dark chocolate into ice-cold water:
- Fill the shortcrust pastry base with the chocolate ganache directly from a piping bag.
- Sprinkle with the browned white chocolate and place a raspberry (preferably with gold dust) on top.
- Finally, place the chocolate twig on top - be careful it doesn't break, as it did for me.
