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!