Nama Chocolate Tarts

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This chocolate tarts are very easy to make. This is my go to tart shell recipe. Buttery and tender. I made my pineapple tarts with this. Since I still have some leftover tart dough, so I used it to make this simple and super easy to make chocolate tarts.

What is Nama Chocolate?

Nama chocolate is a type of ganache, which is made from a mix of melted cacao and fresh cream. As the mixture solidifies, the block of chocolate is cut into pieces and sprinkled with cocoa powder on top.








Nama Chocolate Tarts

Ingredients :

The Shells:

75g unsalted butter, softened

2 tbsp sugar

1 egg yolk , room temperature

1 tsp vanilla extract

130g  all purpose flour 


TheChocolate Filing:

110g Semisweet Chocolate 

125g(1/2cup) Heavy Cream, heat it up

* Soak the chopped chocolate in hot cream for 3 minutes. After 3 minutes, stir and mix well. Pour into a pipping beg/cup. Fill or pour into the tart shells. Keep in the refrigerator for 30 minutes and enjoy.


Instructions

The Shells:

  1. In a bowl, add in butter and sugar. Mix with a spatula. Then add in yolk, vanilla extract and mix everything together.
  2. Lastly add in flour and bring everything together into a dough. Place it on a cling film, flattening it a bit, wrap it and chill in the fridge for 30 minutes or until it's manageable.
  3. Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
  4. Bake in a preheated oven at 340ºF (170ºC) on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the back of the base to help releasing them. Set aside.

The Chocolate Filling:

  1. Chop chocolate into small chunks and put them into a jar (easier to fill the tarts later).
  2. Heat cream in a pot, on medium high heat until you see bubbles start appearing around the edges (don't let it boil). Pour immediately into the jar containing chocolate and let it sit for 3 minutes. Using a whisk, mix everything together into a smooth texture.

Assembling:

  1. Pour the chocolate filling into the shells. Place in the fridge for 30 minutes. Sprinkle some sea salt flakes and then serve.   

Recipe references from: El Mundo Eats

Happy Baking!

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