I am a tiny bit obsessed with my Vitamix. When I first bought mine, I was so enamoured that I splurged on a second one to give my mom for Mother’s Day. I knew she would love it as much as I did. She has declared it the “best gift ever” and she will often call or text me telling me about the awesome soup she made or a smoothie she whipped up.
But enough about all that soup and smoothie stuff! Let’s talk about these chocolate tarts. They really are super, duper easy. All you really need is a good blender or food processor. The key to success is good quality chocolate and VERY HOT COFFEE. Make sure it is piping hot. I brew the coffee and then reheat it when I’m ready to make the filling.
For this recipe, I am using store bought 3-inch tart shells. I’m not usually one to take shortcuts, but the whole point of this recipe is simplicity. When you buy them, try to find sweet tart shells. I find a lot of pre-made shells to be too salty for desserts. If you are vegan, you will want to search for a vegan version.
You don’t even need a bowl for this recipe. You just mix everything in the blender. Hooray! No excess dishes! The picture below shows an egg, but you can replace the eggs with aquafaba and they will turn out delicious. I’ve tried it!
Fill those tart shells up to and then put them in the fridge to cool for a couple of hours. The filling will set up firm like a rich truffle.
Top it with some sweetened whipped cream or coconut whip and decorate with sprinkles or berries or whatever you have kicking around.
Serve those bad boys up for a Christmas party or better yet a Mother’s Day tea…blammo! You are now the favorite child.Print
- 16 3-inch frozen tart shells (sweet)
- 8 ounces dark chocolate (60-70%), chopped
- 3 eggs, room temperature (or 9 tbsp of Aquafaba for vegan)
- 1 tsp vanilla
- pinch of salt
- 5 oz VERY HOT COFFEE
- Whipped Cream (optional)
- Berries or Sprinkles (optional)
- Bake the tart shells as per the package directions, set aside to cool completely.
- Put the chocolate, eggs, vanilla and salt in your blender and mix on medium-high until smooth.
- Keep running the blender while you remove the center of the lid and slowly pour in the very hot coffee. Mix for about 1 minute until fully combined.
- Pour the mixture into the prepared tart shells.
- Cool the tarts in the fridge for 2-4 hours, they should be firm to the touch.
- Serve with whipped cream and the decorative toppings of your choice.