These Mini Chocolate Tarts are rich, creamy, and irresistibly indulgent. With a buttery, crisp tart shell filled with smooth chocolate ganache, they are perfect for any occasion—whether it’s a dinner party, holiday gathering, or just a sweet craving. These bite-sized treats are easy to make yet look elegant and impressive!
Why You’ll Love This Recipe
- Rich & Decadent – A creamy chocolate filling paired with a crisp tart shell.
- Bite-Sized & Elegant – Perfect for parties, celebrations, or gifting.
- Make-Ahead Friendly – Prepare in advance for a stress-free dessert.
- Easy & Customizable – Change up the crust, chocolate, or toppings to suit your taste.
- No Special Equipment Needed – Simple ingredients and steps!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Tart Shells:
- All-purpose flour
- Powdered sugar
- Unsalted butter (cold and cubed)
- Egg yolk
- Vanilla extract
- Cold water
For the Chocolate Ganache Filling:
- Dark chocolate or semi-sweet chocolate (chopped)
- Heavy cream
- Butter (for extra silkiness)
- Vanilla extract
Optional Toppings:
- Whipped cream
- Chocolate shavings
- Fresh berries
- Sea salt
- Crushed nuts
Directions
Step 1: Prepare the Tart Shells
- In a bowl, mix flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Add egg yolk, vanilla, and cold water, mixing until a dough forms.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out the dough and cut circles to fit a mini muffin tin or tart molds. Press dough into the molds.
- Prick the bottoms with a fork and bake for 12-15 minutes or until golden. Let cool completely.
Step 2: Make the Chocolate Ganache
- Heat heavy cream until steaming (not boiling).
- Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.
- Stir in butter and vanilla for extra richness.
Step 3: Assemble & Chill
- Spoon the ganache into the cooled tart shells.
- Chill in the refrigerator for at least 1 hour to set.
Step 4: Add Toppings & Serve
- Garnish with whipped cream, berries, sea salt, or nuts before serving.
Servings and Timing
- Servings: 12-16 mini tarts
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Bake Time: 12-15 minutes
- Total Time: About 1 hour 30 minutes
Variations
- White Chocolate Tarts – Use white chocolate instead of dark chocolate.
- Nutty Chocolate Tarts – Add a layer of crushed hazelnuts or almonds under the ganache.
- Salted Caramel Chocolate Tarts – Spread caramel sauce in the tart shell before adding ganache.
- Mocha Tarts – Stir in a teaspoon of espresso powder into the ganache.
- Gluten-Free Option – Use a gluten-free flour blend for the crust.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months, thaw in the fridge before serving.
- Make-Ahead Tip: Prepare the tart shells ahead and fill them later for fresh tarts.
FAQs
Can I use store-bought tart shells?
Yes! Pre-made mini tart shells save time and work just as well.
How do I prevent the tart shells from shrinking?
Chill the dough before baking and use pie weights or beans when blind baking.
Can I make these dairy-free?
Yes! Use coconut cream instead of heavy cream and dairy-free chocolate.
How do I get a smooth ganache?
Let the hot cream sit on the chocolate before stirring to melt it evenly.
Can I use milk chocolate?
Yes, but the ganache will be sweeter and softer. Reduce the cream slightly for a firmer texture.
What’s the best way to remove the tarts from the mold?
Use a butter knife to gently lift the edges, or use silicone molds for easy removal.
Can I make a larger version?
Yes! Use a standard tart pan and adjust baking times accordingly.
Can I add flavoring to the ganache?
Absolutely! Try adding orange zest, mint extract, or liqueurs like Baileys.
How do I serve them for a party?
Arrange them on a dessert platter with different toppings for variety.
Can I add a crunchy layer?
Yes! A layer of crushed cookies or nuts under the ganache adds great texture.
Conclusion
These Mini Chocolate Tarts are the perfect bite-sized indulgence—rich, smooth, and packed with chocolatey goodness. Whether you make them for a special occasion or just to treat yourself, they’re guaranteed to impress. Try them today and enjoy an elegant, homemade dessert!
PrintMini Chocolate Tarts
These Mini Chocolate Tarts have a buttery, crisp tart shell filled with silky, rich chocolate ganache. They’re easy to make and perfect for parties, holidays, or whenever you’re craving a decadent chocolate treat!
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 mini tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
For the Tart Shells:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 egg yolk
- 1 tbsp cold water (as needed)
For the Chocolate Ganache Filling:
- 6 oz dark chocolate (60-70% cocoa), finely chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
For Garnish (Optional):
- Whipped cream
- Fresh berries
- Crushed nuts
- Sea salt flakes
- Chocolate shavings
Instructions
1. Make the Tart Shells:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or mini tart molds.
- In a bowl, whisk together flour, powdered sugar, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
- Add the egg yolk and mix until the dough begins to come together. If too dry, add 1 tbsp cold water.
- Divide the dough into 12 equal portions and press into the mini tart molds, making sure the dough is even.
- Prick the bottoms with a fork and bake for 12-15 minutes, or until golden brown.
- Let cool completely before adding the filling.
2. Make the Chocolate Ganache Filling:
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (don’t boil).
- Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
- Stir gently until the chocolate is fully melted and smooth.
- Add butter and vanilla extract, mixing until glossy.
3. Assemble & Chill:
- Spoon or pipe the ganache into the cooled tart shells.
- Let set at room temperature for 30 minutes, or refrigerate for 1 hour for a firmer texture.
4. Garnish & Serve:
- Top with whipped cream, berries, nuts, or sea salt if desired.
- Serve and enjoy!
Notes
- For a shortcut, use store-bought mini tart shells.
- Make it ahead: Store tarts in the fridge for up to 3 days or freeze for 1 month.
- For a sweeter ganache, use semi-sweet chocolate instead of dark chocolate.