Almost every food blogger has a little thanksgiving story or a post or a recipe on their blog. We have ours too and it has nothing to do with pumpkin!! Atleast not yet. I promise, there will be a pumpkin related post too…soon. As always, much late. But that’s ok. We do things at our own pace around here.
So would you believe if I told you we made these chocolate filled beauties? Well, we cheated a little bit this time. We bought ready made mini tart shells (shortbread tart shells) and filled them with our favorite chocolate filling! We left mastering the art tart shells for another time. I wanted to make these cookie cups that our friend Anjana from At the Corner of Happy & Harried made but then…we didn’t. Why we didn’t is a story for the post when we actually bake them.
Some of you must remember the beautiful Chocolate Tarts that we made a few months ago? Apparently they were a rage! So we thought we’d make bite size tarts perfect for a dessert after a scrumptious and could-not-get-better Thanksgiving meal at our friends- Holly & Pete. Everyone loved them. Mission successful!
We’re also bringing these along to this weeks Fiesta Friday. Hope ya’ll enjoy these!
Here is the recipe again:
- 48 mini (1 1/2 inch) tart shells
- ¾ cup heavy cream
- ¼ teaspoon instant coffee powder
- 1 tablespoon coconut sugar (or regular refined sugar)
- ¾ cup (around 6 oz) semi-sweet chocolate chunks
- A dash of vanilla extract
- 1 teaspoon butter
- 2 tablespoons white chocolate chips
- 1 tablespoon heavy cream
- Arrange the mini tart shells in a large sheet pan and set this aside until you get the filing ready.
- In a small pan, add cream, coffee and sugar and put it on medium heat. Stir this constantly until the cream is warm, sugar and coffee is dissolved and the cream starts to bubble on the sides.
- Remove this from the heat, add in the chocolate chips and stir until the chocolate melts.
- Stir in the vanilla and butter and mix well. Pour this into the tart shells. Set them aside.
- In a microwave safe bowl, melt the white chocolate chips with the cream for about 20- 25 seconds. Stir until it is melted.
- Pour a drop of this melted white chocolate in the middle of the warm tart and gently drag a toothpick or a skewer in the middle to form hearts or leaves (depending on what you think these look like). You could top these off with some whipped cream too!
- Refrigerate the tart until set for about 3-4 hours. This will keep well in the refrigerator even for about 3-4 days.
- Take it out of the refrigerator at least 10 minutes before serving.
1. Make sure to use very good quality chocolate since the tart gets it's flavor from the chocolate.
2. Adding coffee is optional. I have read, tried and now believe that coffee enhances the chocolate flavor in any chocolate based recipe.