Quick Chocolate Tartlets

Ingredients

• 60 g granulated sugar (granulated)
• 70 g sunflower oil (or 5 tablespoons)
• 100 g whole milk (or 100 ml)
• 140 g type 45 flour (all-purpose)
• 20 g unsweetened cocoa (powder)
• 7 g baking powder (about 1 teaspoon)
• 1 pinch salt
• 1 packet vanilla sugar
• 1 egg (medium size)
• 10 g butter (for greasing the molds)
• 100 ml whole liquid cream
• 120 g chocolate (mixed dark and milk, chopped)
• 5 g butter (ganache) (optional, for shine)
• 20 g speculoos (crushed biscuit, for decoration)

Instructions

1. Preheat the oven

   Turn on the oven to fan mode at 180 °C and let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

2. Mix the liquid ingredients

   In a bowl, crack the egg, add the sugar, the vanilla sugar, a pinch of salt and whisk until the mixture lightens slightly. Then incorporate the sunflower oil and the milk.

   Time: PT5M

3. Sift the dry ingredients

   In another bowl, sift the flour, the unsweetened cocoa and the baking powder to avoid lumps.

   Time: PT2M

4. Incorporate the dry ingredients

   Pour the dry mixture into the bowl containing the liquid ingredients and mix gently until you obtain a homogeneous batter, without overworking the dough.

   Time: PT3M

5. Prepare the molds

   Lightly butter each cavity of the mini muffin tin (or use cooking spray). Fill each cavity halfway with the batter.

   Time: PT3M

6. Bake the tartlets

   Place the molds on a tray and bake for 15 minutes at 180 °C fan mode.

   Time: PT15M

   Temperature: 180°C

7. Cooling

   Remove the tartlets from the oven and let them cool completely on a rack before unmolding.

   Time: PT10M

8. Prepare the chocolate ganache

   In a small saucepan, bring the whole cream to a boil, remove from heat and add the chopped chocolate. Stir until the chocolate is fully melted, then add the butter and mix until you obtain a glossy texture.

   Time: PT10M

9. Fill the tartlets with ganache

   Once the ganache is slightly warm, pour it into the small well of each tartlet using a spoon or a piping bag.

   Time: PT5M

10. Decorate

    Sprinkle the tartlets with crushed speculoos to add crunch. You can also leave the tartlets plain if you wish.

    Time: PT2M

11. Storage

    Cover the tartlets with cling film and keep them in the refrigerator if you do not serve them immediately.

    Time: PT0M

Nutrition Facts

Calories

220

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of granulated sugar: cane sugar
• Instead of sunflower oil: rapeseed oil, light olive oil
• Instead of whole milk: semi-skimmed milk, almond milk
• Instead of type 45 flour: all-purpose flour, wheat flour
• Instead of unsweetened cocoa: cocoa powder, dark chocolate powder
• Instead of baking powder: baking soda + cream of tartar
• Instead of vanilla sugar: vanilla extract
• Instead of egg: apple sauce puree (for vegan version)
• Instead of butter: coconut oil, cooking spray
• Instead of whole liquid cream: cooking cream, unsweetened condensed milk
• Instead of chocolate: 70 % dark chocolate, milk chocolate
• Instead of butter (ganache): vegetable oil
• Instead of speculoos: shortbread biscuits, crumbled rusks

Equipment Needed

• mixing bowl
• whisk
• sieve
• mini muffin tin (or mini tartlet molds)
• baking sheet
• oven
• saucepan
• silicone spatula
• cooling rack (optional)
• cling film (optional)
• kitchen scale
• teaspoon
• knife or potato masher (optional)

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature
• Do not overmix the batter after adding the flour
• Fill the molds only halfway before baking
• Allow the tartlets to cool completely before adding the ganache
• Melt the chocolate gently to avoid burning

Chef Tips from the Video

• Use high-quality chocolate for a shinier and more flavorful ganache.
• For a more intense flavor, add a pinch of sea salt to the ganache.
• Lightly dust cocoa powder over the ganache before decorating for an elegant visual effect.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, covered with cling film, for up to 2 days.

Freezer: Not recommended, the ganache texture may change.

Room temperature: Consume within 2 hours of preparation if kept at room temperature.

Make-Ahead Tips

• The batter can be prepared ahead and kept in the refrigerator for 1 hour before baking.
• The ganache can be made the day before and kept refrigerated, reheating slightly before use.