Chocolate Mini Tart

Nutella Mini Tart

Chocolate Mini Tart

for your tart shells (Pate Sablé)

11/4 cups of flour (about 150 g)
1/4 cup almond powder (about 50 g)
1/2 cup of sugar
1 egg yolk
1 stick of butter cut in cubes (about 100 g)

(note: you can add a little bit of water if the dough is too compact and dry)

In a food processor, pulse all the flour, almond and sugar. Then add the butter and pulse again. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate for about an hour. To avoid them sticking on to your hands and table roll the dough between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Butter your tart molds and put your cut doughs. Press them firmly on the sides. Because the dough has tendency to puff up use fork to make holes on the bottom of your dough. Refrigerate them again for another hour before baking. Preheat your oven at 180° celsius and bake for about ten to fifteen minutes or until golden brown.

Once your tart shells are ready you can fill them up with dulche de leche and lots of nutella on it.

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