CHOCOLATE AND

CHERRY MINI TARTS

for 20 tarts d=6 cm
 Chocolate and Cherry Mini Tarts
for 20 tarts d=6 cm

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHOCOLATE SHORTCRUST DOUGH

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 85 g 37%

• Cocoa powder (22–24% fat) 15 g 6%
• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Put the flour, icing sugar, cocoa powder and almond powder (all
sifted) in the bowl of a stand mixer. Add the cold diced butter.
Combine all the ingredients with a paddle attachment at low speed,
until the butter is mixed with the rest of the ingredients and the
mixture resembles sand.

TIP
• Almond powder can be substituted with any other nut powder.

2. Add the eggs all at once and mix at low speed just until combined.
The texture of the dough should be smooth and soft.

2
 Chocolate and Cherry Mini Tarts
for 20 tarts d=6 cm

CHOCOLATE SHORTCRUST DOUGH

3. Place the dough between two parchment paper or acetate sheets

and roll it to a thickness of 1.5 mm, starting from the center.

4. Transfer the rolled out dough on a tray and place it in the fridge at
3–4 °C / 37–39 °F for 3 hours, although overnight is preferred.

SHAPING AND BAKING THE TART SHELLS

Ingredients

• Stabilized chocolate shortcrust dough

1. Take the dough out of the fridge and remove the top parchment
sheet.

2. Cut out circles of dough using a 7-cm round cutter and stick them
to the outer part of the inverted molds. Thus, the diameter of the
bottom part of your tart shell will be 2 cm, and the borders will be
1 cm high.

3. Poke the bottom part of each tart shell with a fork and place them
in the fridge (3–4 °C / 37–39 °F) for at least 30 minutes to stabilize.

4. Place the tart shells in the oven, preheated to 165 °C / 330 °F, and
decrease the temperature immediately to 140 °C / 284 °F. Bake for
about 10 minutes.

5. Remove the tart shells from the molds while they are still warm and
allow to cool down at room temperature.

6. Scrape the edges of the tart shells using a Microplane grater to

make them even and straight.

3
 Chocolate and Cherry Mini Tarts
for 20 tarts d=6 cm

COCOA EGG WASH

Ingredients Total weight: ~ 150 g 100%

• Egg yolks 100 g 67%

• Whipping cream 35% 30 g 20%
• Cocoa powder 20 g 13%

1. Prepare the egg wash by mixing the egg yolks and whipping cream
with a pastry brush. Add the cocoa powder and mix until smooth.

2. Apply a thin layer of coating to the outer sides and edges of each
tart shell using a small pastry brush.

3. Bake the coated tart shells at 150 °C / 302 °F for 2–4 minutes
more, until they turn shiny.

4. Allow the baked tart shells to cool down at room temperature.

DARK CHOCOLATE CHANTILLY CREAM

Ingredients Total weight: ~ 363 g 100%

• Gelatin mass 12 g 3%
• Whipping cream 35% (1) 100 g 28%
• Sea salt 1g <1%
• Dark chocolate 70% 50 g 14%
• Whipping cream 35% (2) 200 g 55%

1. Heat the whipping cream (1), sea salt and gelatin mass to 80 °C /
176 °F in a saucepan until the gelatin has dissolved.

2. Meanwhile, put the chocolate into a tall measuring cup. Pour the
hot mixture over it and process with a hand blender until smooth.

3. Transfer the mixture to a clean bowl, add the cold whipping

cream (2) and mix everything with a silicone spatula.

4. Cover the Chantilly cream with cling film touching the surface and
place it in the fridge for at least 6 hours to stabilize.

4
 Chocolate and Cherry Mini Tarts
for 20 tarts d=6 cm

SOUR CHERRY FILLING

Ingredients Total weight: ~ 262 g 100%

• Frozen sour cherries 200 g 76%

• Brown sugar 60 g 23%
• Pectin NH 2g <1%

1. Defrost the sour cherries in a saucepan.

2. Mix the pectin with sugar.

3. Gradually add the pectin-sugar mixture to the cherries while stirring

constantly with a spatula.

4. Bring the mixture to a boil and cook it for 3 minutes more to

activate the pectin.

5. Take the mixture off the heat and let it cool down for 1–2 minutes.

6. Transfer the sour cherry filling into a semi sphere silicone mold with
cavities d=3 cm and place it in the freezer until frozen. This should
take around 3–4 hours.

CHOCOLATE HAZELNUT CREAM

Ingredients Total weight: ~ 263 g 100%

• Butter 82% 55 g 21%

• Hazelnut powder 50 g 19%
• Brown sugar 65 g 25%
• Sea salt 1g <1%
• Cornstarch 3g 1%
• Whole eggs 65 g 25%
• Cocoa powder (22–24% fat) 12 g 5%
• Whipping cream 35% 12 g 5%
• Baked coated tart shells

1. Put the butter, sugar, hazelnut powder and salt into a large bowl
and mix everything with a whisk.

2. Gradually incorporate the room-temperature whole eggs while

mixing with a whisk.

3. Add the sifted cocoa powder and cornstarch, and mix once again
until smooth.

5
 Chocolate and Cherry Mini Tarts
for 20 tarts d=6 cm

CHOCOLATE HAZELNUT CREAM

4. Transfer the cream into a piping bag and pipe it into the baked
coated tart shells, filling them almost to the top.

5. Preheat the oven to 160 °C / 320 °F and bake the tarts for
6–8 minutes.

6. Leave to cool down for 30 minutes.

ASSEMBLY AND DECORATION

Ingredients

• Baked cooled tarts with chocolate hazelnut cream

• Frozen sour cherry filling
• Stabilized dark chocolate Chantilly cream
• Dark chocolate 70% 20 g

1. Unmold the frozen cherry hemispheres and place them in the

center of the tarts on top of the hazelnut cream.

2. Place the stabilized chocolate Сhantilly cream into the bowl of a

stand mixer and whip it with a whisk attachment at medium speed
until its texture resembles soft serve ice cream.

3. Transfer the Chantilly cream into the piping bag, fitted with an
18–20 mm round tip, and pipe domes of it on top of the cherry filling,
covering it completely.

4. Grate some dark chocolate on top of the Chantilly cream domes.

5. Store the finished tarts in the fridge for up to 72 hours.

6
www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev