Up until recently, I’ve never been much into baking. But when your wife is a baker and your son’s growing kitchen interest is all about baking chocolate chip cookies and making macarons (whaaat?) you learn to get dirty and wield a whisk.
He’s the reason why I bake. I may never be a baking ninja, but my boy and I are learning to be bakers in our own way. We’ve tackled and aced his favorite pumpkin muffin recipe from his mom, tried and failed at macarons, more successfully ate brownies than made brownies—but best of all we did it together.
Kitchen time is fun time in my house. We queue up and rock out to our favorite playlist. Most times we are getting it done by dividing duties. If he has dry ingredients, I take wet ingredients. If he’s on mix duty, I have clean-up. It works. But like I mentioned, most times we are getting it done. When we aren’t it usually involves calling in my wife Naomi for a little direction. Before you know it we are all crammed in a tiny kitchen with a toddler tugging on me, saying “Me too, Daddy”.
It’s family times like these that keep me baking. I love my little guy’s proud face when he pulls a successful recipe out of the oven. To keep this Mini Chocolate Tart recipe kid-friendly, we started with pre-made tart shells then worked the filling with some HERSHEY’S SPECIAL DARK Chocolate Chips and finished assembling it with a little HERSHEY’S Caramel Topping and a quick dusting of HERSHEY’S Unsweetened Cocoa Powder once they came out of the oven.
Yay to another kitchen win and more memories with my little guy who gives more reason for why I bake.
**This is a sponsored post in collaboration with my Hershey's partnership. All opinions are my own.
Mini Chocolate Tarts
- 30 pre-made two-inch tart shells, purchased or homemade (recipe follows)
- 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
- 1/2 cup (1 stick) unsalted butter
- 3 eggs
- 1/3 cup sugar
- 1/4 cup HERSHEY'S Caramel Topping
- 1 tablespoon HERSHEY'S Cocoa
- Heat oven to 350° F. Place tart shells on baking sheet; set side.
- Place chocolate chips and butter in small saucepan. Heat over low heat, stirring constantly, until chips are melted and mixture is well blended.
- Whisk together eggs and sugar in large bowl. Add 3 to 4 tablespoons melted chocolate mixture to egg mixture; whisk to combine. Repeat with another 3 to 4 tablespoons chocolate mixture. Stir in remaining chocolate mixture.
- Place 1/2 teaspoon caramel topping in bottom of each tart shell. Divide chocolate mixture evenly into tart shells.
- Bake 10 to 12 minutes or until center is almost set. (Center will jiggle slightly when tapped on side.) Cool completely. Cover; refrigerate until ready to serve. Dust tart tops with cocoa garnish as desired. Cover; refrigerate leftover tarts. Makes 30 tarts.
- 1 egg yolk
- 2 tablespoons very cold water
- 1 teaspoon vanilla extract
- 1-1/3 cups unbleached all-purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- Combine egg yolk, water and vanilla in small bowl; set aside.
- Pulse flour, sugar and salt in bowl of food processor until combined. Add butter; pulse until butter is the size of peas (about 10 pulses). Add egg yolk mixture; continue to pulse until dough pulls together and does not crumble when pinched between two fingers.
- Transfer dough to floured work surface; pat into ball and flatten into disk. Wrap dough in plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°. Roll out dough on floured work surface to 1/8 inch thickness. Cut circles with 3-inch round cookie cutter. Press dough circles into mini tart pan or mini pan.
- Bake 10 to 12 minutes or until golden brown. Cool completely. Tart shells can be made 3 days in advance and kept in tightly sealed container in the refrigerator. Makes enough dough for 10-inch tart or one dozen 2-inch tart shells.
Recipe created for The Hershey Company by Real Food by Dad.