ROYCE' Chocolate Recipes - Mini Dark Chocolate Tarts

Mini Dark Chocolate Tarts

Ingredients : Serving Size 6

Tarts & Chocolate Ganache

  • Tart shells: 6
  • ROYCE' Baton Cookies - Hazelnuts & Cacaonibs: 6
  • ROYCE’ Chocolate Bar - Black: 1 Bar
  • Whipping cream: 130 ml
  •  

    Topping

  • Sponge cakes: 2
  • ROYCE’ Chocolate Bar - White: 1 Bar
  • Rose pink colouring: 1-2 drops
  • Sprinkles

  • Steps

    1. Break ROYCE’ Baton Cookies into crumbs and add into tart shells, about 1/3 or halfway to the top.

    2. Chocolate Ganache: Finely chop the ROYCE’ Chocolate Black Bar and place into a heatproof bowl. Heat whipping cream in a small saucepan until just simmering, then immediately pour it over chocolate. Let it sit undisturbed for 1 minute. Stir until smooth and shiny.

    3. Fill each tart shell (1) with ganache (2). Chill for at least 1 hour to set.

    Deco

    4. Cut sponge cakes using a heart-shaped cookie cutter.

    5. Divide ROYCE’ Chocolate White Bar into 2 equal portions, break into small pieces and place into 2 separate microwave-safe bowls.

    6. Microwave 2 bowls of white chocolate together for 30 seconds, stir and repeat until the chocolate is smooth and thoroughly melted.

    7. Add 1-2 drops of rose pink colouring into one bowl of melted white chocolate, and mix well to create pink colour.

    8. Coat the heart-shaped sponge cakes (4) with melted chocolate, top with sprinkles or drizzle with more melted chocolate.

    9. Place the decorated sponge cakes (8) on top of the chilled tarts (3).