Homemade chocolate tarts

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Elia Tabuenca García
@eliatabuencagarcia
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If you are looking to replace packaged snacks with homemade alternatives, here is an idea for you. You can prepare your own chocolate tarts at home for breakfast or for the children's snack. All you need to do is have all the ingredients and suitable molds available. Here is the recipe for homemade chocolate tarts.



Chocolate tarts

If you are looking to replace the packaged snacks with homemade alternatives, here's an idea for you. You can prepare your own at home chocolate tarts read for breakfast or a snack for children and without palm oil or hydrogenated fats.

All you need to do is have all the ingredients and suitable molds available. Here is the recipe for homemade chocolate tartlets.

Ingredients

  • 300 grams of spelled flour
  • 120 ml of water
  • 80 gr of whole cane sugar
  • 80 ml of extra virgin olive oil
  • 10 gr of organic baking powder
  • 10 gr of organic baking powder
  • 1 teaspoon of grated lemon zest
  • ½ teaspoon of organic vanilla powder
  • 150 ml of cow's milk or vegetable milk of your choice
  • 100 gr of hazelnuts
  • 50 gr of almonds
  • 50 grams of dark chocolate
  • 50 gr of whole cane sugar
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of cocoa powder
  • Preparation Time:
    1 hour and a half
  • Cooking time:
    25 minutes
  • Rest time:
    1 hour of rest
  • Dose:
    for 8 tarts
  • difficulty:
    low

Chocolate tarts: preparation

To prepare homemade chocolate tarts, start from the base. In a large bowl pour the flour, brown sugar, baking powder, vanilla powder and a teaspoon of grated zest from an organic lemon. Gradually add the extra virgin olive oil and water. Knead with your hands until you get a smooth and elastic compound. Let rest in the refrigerator for 1 hour.



Meantime prepare the chocolate cream. Toast the almonds and hazelnuts in a pan for a couple of minutes. Chop them in the mixer until you get a very fine powder. Add the brown sugar and chop again. Add the extra virgin olive oil and cocoa powder then gradually add the chosen milk and mix everything in the mixer.

For those who choose plant milk, I recommend using rice milk or almond milk for their flavor suitable for the preparation of desserts. Finally add the dark chocolate melted in a double boiler and mix. You can add a little more milk to make the mixture easier to spread.

Roll out the base dough with a rolling pin maintaining a thickness of about 3 millimeters. Keep a part of the dough to obtain the strips with which decorate the tarts. Grease the bottom and edges of your molds with a little oil. If you have metal pastry rings available, it will be easier to obtain the discs for the bases of your tarts. Roll out the base dough on the bottom and edges of each mold.



Stuff each tart with 2 tablespoons of chocolate cream spread it well on the base. Decorate the tarts with small strips of dough. Cook in a preheated oven at 180 ° C for 20-25 minutes approximately until golden brown. Enjoy your meal!

Marta Albè
(Texts and Photos)

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