While I had been sort of hoping to veganize my standard dark chocolate mini tart recipe, I sort of ran out of time and made the regular ones. I changed the recipe just slightly from the old one I’ve shared before.
I mailed some of these to an office where most of the employees are distributed, so a lot of employees miss out on the final results. One employee misread the label on these as “farts” rather than “tarts”, giving him a small chuckle – that was as sweet as my shared baking ended up being for him.
Dark chocolate tarts
1 ½ cups chocolate cookie crumbs (or 1 cup cookie crumbs and ½ cup ground hazelnuts).
1/3 cup melted butter
1 tablespoon sugar
The change I implemented here was simply throwing whole Oreo cookies into my food processor and making them into crumbs. I didn’t fool around looking for some other chocolate cookies or removing the middle filling of the Oreo. This might have made the final shells more structurally sound.
Preheat oven to 190C. Lightly spray muffin tins (regular size or mini ones, as I usually use) with nonstick spray (I usually do not use the spray because the mixture uses a lot of butter; I did use some non-stick spray this time because I was not sure that keeping the filling from the Oreos in the mix would not stick to the pan).
Mix the cookie crumbs (and ground hazelnuts, if you are using them – I did this time) with the melted butter and sugar. Press the mixture into the muffin tins. Bake approx. 5 minutes in preheated oven.
While baking, prepare the filling. Remove from oven and lower oven temperature to 160C.
10 to 10 ½ ounces of dark chocolate (at least 70% cocoa) – 280 to 300 grams
¾ cup heavy cream
½ cup whole milk
3 tablespoons honey (flavored honey can be nice here)
1 egg, beaten slightly
The difference this time is that I used only heavy cream and no milk in the exact same proportion (so 1 1/4c cream – minus all milk).
Over a double boiler (or glass bowl over a pan of boiling water) mix chocolate with milk and cream. Stir until chocolate is melted and fully mixed together with cream and milk (smooth consistency). Stir in honey.
Slightly beat the egg in a medium-sized bowl. Gradually stir a small stream of the melted chocolate mixture into the egg, whisking the egg and chocolate together the whole time (to temper to make sure the egg does not become like scrambled eggs). Do this with just some of the chocolate until enough chocolate has been mixed with egg to ensure that the egg will not cook. Then add the egg-chocolate mixture to the bowl of melted chocolate.
Spoon the chocolate mixture into the chocolate tart shells. Bake 25 minutes, cool for at least 30 minutes before removing from tin.