Is there anything better than a crackly, nutty tart crust topped with decadently silky chocolate and butterscotch filling? And what if we added a fine layer of blueberry jam and topped these beauties with fresh blueberries? Those are the perfect mini tarts right there, and you can make yours from scratch!
There’s nothing like baking a few chocolate treats for your friends and family, and when they’re two-bite sized, they’re as pretty as they’re tasty. This is our recipe for mini butterscotch & blueberry chocolate tarts, and it’s one to have around because these tarts are a great ace to have up your sleeve.
For more inspiration, or if you’re looking for a convenient chocolate gift, browse our perfectly personalised chocolate gifts by Lily O’Brien’s chocolates. Award-winning chocolate since 1992, delivered right to your doorstep.
Basic Ingredients Needed
To make the tart crusts, you’ll need a fistful of blanched hazelnuts, and we’re complementing their lovely nutty taste with authentic maple syrup. Cacao powder will bring the flavours together and a few teaspoons of coconut oil and a pinch of salt will round up the tart crusts.
For the tart ganache filling, we’re using double cream, caster sugar, Lily O’Brien’s crispy butterscotch chocolate and the beautifully bitter Lily O’Brien dark chocolate drops.
Did you know the chocolate ganache was invented in the 1860s and it’s said to be the result of a mistake? Legend says a distracted kitchen assistant poured hot cream over a bowl with chocolate just to discover his ‘ruined’ chocolate was actually a delicious sauce!
We’re layering the chocolate tarts with a fine spread of sweet and tangy blueberry jam to add a surprise to every bite, and fresh blueberries are the garnish of choice; what’s not to love?
How to Make Mini Butterscotch & Blueberry Chocolate Tarts?
- It all starts by roasting the hazelnuts, don’t miss this step, as baking the nuts release their oily flavours and brings the nicest smoky undertones to the tarts. It only takes 6-8 minutes, and it’s totally worth it.
- You’ll then use a food processor to ground the hazelnuts and incorporate them with cacao powder, maple syrup, coconut oil and sea salt. You want a crumbly but compact mixture.
- Using tart tins, it’s time to press the crust with your fingers on the base and the sides and chill the crust for a few hours in the fridge.
- The secret ingredient is the blueberry jam spread dividing the crust from the butterscotch chocolate filling. It balances the coating chocolate with the fruit’s natural tanginess.
- The filling is a classic ganache of melted chocolate, double cream and sugar. We’re adding a special touch using both dark chocolate and crispy butterscotch chocolate. Don’t forget to stir the ganache until the chocolate is completely melted and glossy. This is the hardest part, but it actually only takes a few minutes.
- Assemble the tarts by spooning the chocolate filling over the chilled tart crusts, garnish with blueberries and refrigerate until ready to serve!
Can you make the tarts beforehand? And how to store them?
Yes, these tarts are incredibly stable, so you can make them ahead of time and store them in the fridge 3-5 days. Remember to store them without the blueberries used as a garnish. You can always decorate the tarts before serving. Store the tarts in an air-tight, BPA-free plastic container with a lid, and they’ll be just fine.
You can also freeze the tarts for up to two months. Store them in an air-tight, vacuum-sealed freezer bag individually. Remember to let them warm up to room temperature before serving, though, because they’ll get pretty solid!
When ready to serve, let the tarts warm up a bit to slightly below room temperature, top them with fresh berries, drizzle them with chocolate syrup or dust them with powdered sugar. Get creative here!
Don’t feel like cooking? Discover Lily O’Brien’s Personalised Chocolate Gifts!
Because we know chocolates are thoughtful and always welcomed gifts, Lily O’Brien’s perfectly personalised chocolate gifts and boxes are a fantastic way of enjoying premium; award-winning chocolates delivered right to your doorstep in Ireland and the UK.
Choose your favourite chocolates designed by chocolatier extraordinaire Mary Ann O’Brien, upload an image and send chocolatey bliss to your friends and family. It’s true what they say: there’s nothing chocolate can’t fix! Now, let’s get on to our recipe!
Mini Butterscotch & Blueberry Chocolate Tarts Recipe
Prep time: 30 minutes plus 2-hour chilling time
Total time: 2 hours 30 minutes
Serves: 4
Make these lovely chocolate tarts from scratch, from the hazelnut-maple crumbly crust to the luscious chocolate ganache filling. Topped with ripe blueberries, this is a treat to show the ones close to you how much you care!
Ingredients
For the tart crust:
- 200g Blanched hazelnuts
- 4 tbsp Cacao powder
- 4 tbsp Maple syrup
- 2 tbsp Coconut oil
- Pinch of sea salt
For the tart filling:
- 110g Lily O’Brien’s Crispy Butterscotch chocolate (1 x Share Bag) roughly chopped
- 90g Lily O’Brien’s Dark Chocolate Drops for baking
- 300ml double cream
- 2 tbsp golden caster sugar
- 4 tbsp blueberry jam
- Fresh blueberries for decoration
Method
- Preheat the oven to 180°C/160°C fan, gas mark 4. Arrange the hazelnuts for the tart crust on a roasting tray and roast for 6-8 minutes until golden and set aside to cool.
- Place the cooled nuts into a food processor and pulse until finely ground (don’t over-blend, or the nuts will release too much oil). Add the cacao and pulse again until just combined, then add the maple syrup, coconut oil and a pinch of sea salt. Pulse again to mix everything together.
- Line 4 x 9cm tart tins with a large square of clingfilm and press a quarter of the tart crust into each to cover the base and sides evenly. Chill for at least 2 hours.
- Spread 1 tbsp of blueberry jam over the tarts crusts and set aside.
- To make the chocolate ganache, place the chopped chocolate into a medium-sized bowl. Pour the cream and sugar into a saucepan and bring to a simmer. Stir continuously until the sugar has melted.
- Bring to a boil and pour over the chopped chocolate. Whisk until all the chocolate has melted and the ganache is smooth and glossy.
- Spoon the ganache mix into the cooled tart crusts and chill for twenty minutes; top with blueberries and serve.
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