Mini tarts filled with dulce de leche and chocolate Ganache, some caramelized nuts add a bit of crunch making this little dessert fit for a king. So simple to make and yet very big on flavour. There’s just something so cute and fun about having your own little cake or in this case mini tart. Perfect with some coffee or tea in the afternoon or as a dessert.
The pastry crust is a no-brainer and you can find the recipe here. I like to make pastry dough when I have some time to kill and pop it in the freezer so that I can make a pie at a moments notice, you should try it, it’s a game-changer.
Makes 6 small tarts or one medium 20 cm / 8 inch
- 1 recipe super simple pastry crust, prepared all the way.
- 1/2 cup dark or semi sweet chocolate, chopped into pieces or chocolate chips
- 1/2 cup double cream
- 1/2 cup dulce de leche (use any leftovers for the most amazing fancy coffee with whipped cream)
- 1/2 cup nuts of choice (pecans, hazelnuts or walnuts are good…)
- 2 tablespoons sugar or maple syrup.
Start by making the crunchy nuts.
Heat a small frying pan on the stove to medium, toast the nuts stirring constantly for about 5 minutes util golden and toasted, add the sugar and do not stir any more. You can gently swirl the pan, as soon as the sugar has dissolved and coated the nuts pour them onto a piece of parchment paper and let them cool completely before chopping up.
Heat the double cream in a small sauce pan until small bubbles start to appear, remove from heat immediately. Add the chopped chocolate and let it melt for about 5 minutes, stir to combine.
Dived the dulce de leche over the tart shells, gently top with the chocolate ganache. Place the tarts in the refrigerator to firm up and ready to serve. Just before serving, chop up the nut brittle and sprinkle over the tarts.