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Chocolate Tarts

Buttery Chocolate Tart Shells  
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Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Desserts
Cuisine American
Servings 4 Tarts


  • 1/2 Cup Whole Wheat Flour or All purpose Flour
  • 1/4 Cup Cocoa Powder
  • 1/4 Cup Brown Sugar
  • 3/4 Cup Butter(Salted)
  • 1/4 tsp Baking Powder
  • 1 Tsp Vanilla Essence


  • In a bowl, mix together butter, essence and sugar till smooth. Don't beat till light and fluffy.
  • Sift together whole wheat flour/all purpose flour, cocoa powder and baking powder. Add a pinch of salt if using unsalted butter.
  • Add to the butter and sugar mix, and mix together till it comes together. Don't over mix it, the crust will become hard. 
  • Arrange the dough into loose-bottomed tart shells. You can use one big tart pan also. This dough will give you 4 tart shells. If you double the recipe you will get 8 tart shells. 
  • Keep all the shells in refrigerator for at least half an hour.
  • When ready to bake, preheat the oven to 325F or 170C. Bake the shells for 10-12 minutes. 
  • Once baked, take out of the oven, after 2-3 minutes when shells start to cool, take out very carefully and cool completely on a wire rack. Don't try to take the shells out when warm, as these are very soft and can break while taking out.
  • Keep in an air-tight container in the refrigerator, till ready to use. These tart shells can be stored for 3-4 days.
Keyword baking, Chocolate, Eggless Baking, Tarts
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