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Notes
Use the spoon and level method for the flour. This will prevent using excessive flour, making the dough dry and crumbly. We always believe using a kitchen scale to weigh solid ingredients like flour, sugar, cheese, chocolate, or nuts is the best option as it’s more precise.
Use a portable oven thermometer to get the accurate oven temperature. We use it every single time we bake.
Use good material tart molds. This will make sure the tart shells will come out easily from the molds. We don’t grease our tart molds and have no problems in taking the shells out. If yours have scratches and often stick from experience, do grease them first.
These mini salted chocolate tarts are best served the day of making them. Do refer to my written tips above if you want to make them in advance.
Nutrition
Calories: 255.4kcal | Carbohydrates: 21g | Protein: 3.1g | Fat: 17.7g | Saturated Fat: 10.8g | Cholesterol: 56mg | Sodium: 269.4mg | Potassium: 105.4mg | Fiber: 1.4g | Sugar: 7.8g | Calcium: 24mg | Iron: 1.5mg
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