Cookie of the Day: Individual Chocolate Tarts

Cookie of the Day, Holidays

These miniature chocolate tarts were a hit at Jodi Liano’s holiday cookie exchange. Creamy chocolate, buttery crust and sweet, sparkly pearls.. Everybody wanted the recipe, so here it is, courtesy of CC Sofronas!


Individual Chocolate Tarts


Cookie of the Day

Leading up to Christmas, we’ll be featuring one standout cookie recipe every day. Let the holiday cookie exchanges begin!

For the crust:

1/2 cup unsalted butter, melted

1/4  cup sugar

3/4 tsp. vanilla extract

1/8 tsp. salt

1 cup all-purpose flour


For the filling:

8 oz. bittersweet or semisweet chocolate chopped

5 Tbs. unsalted butter, cut into pieces

1 large egg yolk, room temperature

1/4 cup boiling water


For the decoration:

1 bottle of Luster Decorating Pearls

To make the crust, combine first ingredients in bowl. Add flour and stir just until blended; let stand 5 minutes. Press dough into mini individual tart pans. Chill for 30 minutes in refrigerator, or longer.


Position racks in bottom third of oven and preheat to 350 degrees F. Bake until crust is deep golden, about 10-15 minutes. Remove from oven and cool.


To make the filling, combine chocolate and butter in medium metal bowl. Place bowl in skillet of simmering water set over low heat. Stir just until chocolate and butter are melted and smooth. Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with simmering water, set over low heat.


Whisk egg yolk in small metal bowl. Gradually whisk in 1/4 cup boiling water. Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, about 3 minutes, until instant read thermometer inserted into egg mixture registers 160 degrees F. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg mixture is incorporated into chocolate and mixture is smooth.


Pour chocolate filling into crust. Apply 5 decorating pears in preferred design. Cover and chill overnight or up to two days.


Before serving, let tarts soften slightly at room temperature. Makes approximately 50 mini tarts.


Recipe courtesy of CC Sofronas

2 comments about “Cookie of the Day: Individual Chocolate Tarts

  1. Marie

    Looks like more was done to the dough than just “pressing into tart pan”…looks rolled out and cut with cookie cutter. Please give FULL directions for item pictured, including any modifications you made to original recipe. Thanks.

  2. Sharon

    I think those tart pans were ridged, or fluted to achieve that “flower” effect.


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