Salted Dark Chocolate Espresso Tartlets – buttery cocoa crusts hold silky espresso-infused dark-chocolate ganache, finished with a pinch of flaky sea salt. Each bite delivers deep chocolate, coffee aromatics and a satisfying sweet-salt crunch.
Ingredients (makes 6 tartlets) • ¾ cup (95 g) all-purpose flour • 2 Tbsp unsweetened cocoa powder • 3 Tbsp sugar • Pinch of salt • 6 Tbsp cold unsalted butter, diced • 1 Tbsp ice water • ½ cup (120 ml) heavy cream • 4 oz (115 g) 70 % dark chocolate, chopped • 2 Tbsp sugar • ½ tsp instant espresso powder • Flaky sea salt, to finish
Method Make the crust: whisk flour, cocoa, 3 Tbsp sugar and salt. Cut in butter until mixture resembles coarse crumbs, drizzle in ice water and stir just until dough clumps. Press evenly into six 3-inch (8 cm) tartlet pans, prick bases, then chill 30 min. Blind-bake at 350 °F / 175 °C for 15 min with parchment and weights, remove weights and bake 5 min more; cool. Make the filling: heat cream, 2 Tbsp sugar and espresso powder until steaming. Pour over chopped chocolate, sit 1 min, then whisk glossy-smooth. Assemble: divide ganache among cooled shells, level surface and chill about 2 h until softly set. Just before serving, sprinkle each tartlet with a kiss of flaky sea salt.
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