This mini chocolate tart is rich and the velvety white chocolate filling is nestled within a perfectly crisp tart shell. I’ve taken a shortcut by using store-bought tart shells and you can even use store-bought icing, making it a breeze to whip up super cute Korilakkuma dessert!
What is Korilakkuma?
Korilakkuma is a character from the San-X company’s Rilakkuma series, which is a popular Japanese character franchise. Rilakkuma means “relaxing bear” in English, and is a bear character known for its laid-back and easygoing demeanor. Korilakkuma is often depicted as a smaller, white bear cub that is a companion to Rilakkuma.
What is this mini chocolate tart made of?
You can simply melt white chocolate chips and pour the melted chocolate into tart shells. But in this version, I mixed heavy whipping cream and butter to make the filling more like melty white chocolate ganache.
How long does the mini chocolate tart last?
If it’s stored in an airtight container in the refrigerator, it can last for about 3-5 days.
Ingredients (Makes 12 Mini Chocolate Tarts)
For the Mini Chocolate Tart
12 Mini Tart Shells in 1.5-inch diameter, Store-bought or homemade if you prefer
1 ¼ cups White Chocolate Chips, 200g
½ cup Heavy Whipping Cream, 125ml
1 ½ tablespoons Unsalted Butter at room temperature, 20g
For the Decorations
White Icing – Check out how to make white icing from scratch here
Black Icing – Check out how to make black icing from scratch here
Pink Icing*
Red Icing*
*If making pink and red icing from scratch, simply add your favorite gel food coloring to the white icing.
Instruction
For the Mini Chocolate Tart
1.Put the white chocolate chips into a microwave-safe bowl and microwave them in 15-second increments until all are melted and smooth.
2. Add the unsalted butter and heavy whipping cream to the melted chocolate and combine well.
3. Pour the chocolate mixture into the mini tart shells.
4. Cool in a refrigerator for 30 minutes or until the chocolate slightly hardens. Please note the chocolate will not be completely solid. It’s more like a melty caramel consistency.
For the Decorations
1.If you are using homemade icing, place icing in each color into separate piping bags. The recipe for the white icing can be found here and the black icing can be found here. The pink and the red icing can be created by adding gel food colorings to the white icing.
2. By using white icing, draw Korilakkuma’s mouth areas. Drawing the nose area first helps to balance the overall facial structures.
Tip: To fine-tune the facial details, have some toothpicks at hand. Before the icing gets hard, you can poke it around to adjust the details.
3. By using black icing, draw Korilakkuma’s eyes, noses, and mouths.
4. By using pink icing, draw Korilakkuma’s ears.
5. By using red icing, draw Korilakkuma’s cheeks.
If you like this mini chocolate tart, you may also like:
Mini Chocolate Tart – Decorated to Cute Korilakkuma
This mini chocolate tart is rich and the velvety white chocolate filling is nestled within a perfectly crisp tart shell. I’ve taken a shortcut by using store-bought tart shells and you can even use store-bought icing, making it a breeze to whip up super cute Korilakkuma dessert!
Course Dessert
Cuisine French
Keyword Chocolate tart, white chocolate
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Decorating 30 minutesminutes
Servings 12mini tarts
Equipment
1 Large microwave-safe bowl
1 Spatula
4 Piping Bags If you are using homemade icing. Many store-bought icing comes in piping bags.
Some Toothpicks To fine-adjust the icing detail
Ingredients
For the mini chocolate tart
12mini tart shells in 1.5-inxh diameterStore-bought or homemade if you prefer
1¼cupswhite chocolate chips200g
½cupheavy whipping cream125ml
1½tablespoonsUnsalted butter at room temperature20g
For the decorations
white icing*Store-bought or homemade. The link to the icing recipe in the recipe notes.
black icing*Store-bought or homemade. The link to the icing recipe in the recipe notes.
pink icingcan be created by adding pink food coloring to the white icing
red icingcan be created by adding red food coloring to the white icing
Instructions
For the mini chocolate tart
Put the white chocolate chips into a microwave-safe bowl and microwave them in 15-second increments until all are melted and smooth.
Add the unsalted butter and heavy whipping cream to the melted chocolate and combine well.
Pour the chocolate mixture into the mini tart shells.
Cool in a refrigerator for 30 minutes or until the chocolate slightly hardens. Please note the chocolate will not be completely solid. It’s more like a melty caramel consistency.
For the decorations
If you are using homemade icing, place icing in each color into separate piping bags. The recipe for the white icing can be found here and the black icing can be found here. The pink and the red icing can be created by adding gel food colorings to the white icing.
By using white icing, draw Korilakkuma’s mouth areas. Drawing the nose area first helps to balance the overall facial structures.
By using black icing, draw Korilakkuma’s eyes, noses, and mouths.