These Espresso Chocolate Tarts may be mini-sized, but they're certainly not for the faint-hearted. They're made with extra dark chocolate (85%) paired with the bitter edge of a double espresso shot. The ganache uses paleo and gluten-free ingredients like muscovado sugar, coconut cream and maple syrup to balance out the rich flavors to yield a decadent, creamy tart.
BEFORE BAKING:
You can substitute the muscovado sugar with coconut sugar and a splash of maple syrup (about 1 tbsp). If you don’t have unrefined sugars on hand, you can use light brown sugar.
Source dark chocolate with an 85% cocoa content. If you use a sweet chocolate, you’ll end up with a sweeter tart if that’s something you don’t mind. The higher cocoa percentage also helps make a fudgier and fuller-bodied custard filling.
Serve with a chocolate drizzle, cocoa nibs and coconut whipped cream.
Use dutch-processed cocoa powder or dark cocoa powder for a deeper color. Since there aren’t any leavening agents in this recipe, you can use natural cocoa powder as well.
For the mini size, I used 4-inch stainless steel tart pans from Williams Sonoma.
If you make these Mini Espresso Chocolate Tarts, tag @cleaneatsfactory on Instagram! Leave any feedback or questions in the comments - happy baking!
Mini Espresso Chocolate Tarts (Paleo, GF, DF)
Ingredients
- 1 1/2 cups almond flour
- 3 tablespoons dark cacao powder
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
Instructions
- Preheat oven to 350F.
- Mix the ingredients until well-combined and sticky. Press into greased 4-inch metal tart pans and puncture the bottom multiple times with a fork. Bake for 10 minutes.
- Set aside to cool while you prepare the ganache filling.
- Raise the oven heat to 400F.
- Place a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl isn't touching the water - this creates a double broiled. Melt the chocolate, stirring occasionally, until smooth. Remove from heat and set aside.
- Place the coconut cream, coconut milk (or another plant based milk) and espresso shot in a sauce pan and bring to a simmer and turn off the heat. Stir occasionally.
- Whisk the egg and muscovado sugar (can also use coconut sugar with a splash of maple syrup) in a stand mixer on medium-high until light and fluffy (the color of peanut butter frosting).
- Set the mixer to low and slowly stream in the hot cream, beating gradually on higher speeds until the eggs acclimate to the heat. Scrape in the melted chocolate and a pinch of salt, then beat until it's smooth (no bubbles or grain should remain, this can take a few minutes).
- Pour the filling into the tart pans and bake for 25-35 minutes until most of the filling is set with a slight wobble in the center. Let cool at room temperature before serving with a chocolate drizzle and cocoa nibs.
