Shortbread Tarts With Chocolate Filling

These elegant Shortbread Tarts With Chocolate Filling are the perfect treats for any occasion.

Buttery shortbread crust, flavored with a hint of confectioners’ sugar, gives way to a rich, dark chocolate filling infused with vanilla.

Your taste buds will thank you for these sweet and indulgent little morsels.

Ingredients

• For the Shortbread Crust:
• 1 1/2 sticks (6 1/2 tablespoons) unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon salt
• For the Chocolate Filling:
• 1/2 cup (110g) dark chocolate chips (at least 70% cocoa)
• 1 tablespoon (15g) unsalted butter, softened
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions

Preheat your oven to 300°F (150°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, confectioners’ sugar, and salt.

Add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Press the mixture into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Cut out rounds of dough using a cookie cutter or the rim of a glass, about 3 1/2 inches in diameter.

Gather the scraps, re-roll the dough, and cut out more rounds.

You should end up with about 6 rounds.

Place the rounds on the prepared baking sheet, leaving about 1 inch of space between each tart.

Bake for 20-25 minutes, or until the edges are lightly golden.

Allow the tarts to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the chocolate filling, melt the chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval, until smooth.

Remove from heat and stir in the softened butter and vanilla extract until well combined.

Once the tarts are completely cool, spread a small amount of the chocolate filling on each tart, leaving a 1/4-inch border around the edges.

Dust with powdered sugar before serving.

Notes

Use high-quality dark chocolate for the best flavor, and make sure to not overmix the shortbread dough or it’ll be tough.

To ensure the tarts hold their shape, chill the dough for at least 30 minutes and make sure the butter is softened to room temperature.

Don’t overcrowd the baking sheet, as this can cause the tarts to spread and lose their shape.

If you find the chocolate filling too thick, you can thin it out with a bit of heavy cream.

These tarts are best served fresh, but you can store them in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Calories: 340
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 30mg
• Sodium: 50mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Sugars: 16g
• Protein: 4g