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!
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
- 12 mini tart shells in 1.5-inxh diameter Store-bought or homemade if you prefer
- 1¼ cups white chocolate chips 200g
- ½ cup heavy whipping cream 125ml
- 1½ tablespoons Unsalted butter at room temperature 20g
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 icing can be created by adding pink food coloring to the white icing
- red icing can 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
- 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.
- By using pink icing, draw Korilakkuma’s ears.
- By using red icing, draw Korilakkuma’s cheeks.