How to make chocolate tarts with this easy and delicious recipe made with a sandy sweet shortcrust pastry and filled with a rich chocolate ganache filling and don't forget to decorate them with whipped cream and chocolate shavings.
For all those who love tarts and chocolate desserts, you won't be able to resist this delicious version of mini chocolate tartlets with is dark chocolate ganache.
Like the classic chocolate tart recipe, this version of mini chocolate tarts is just as tasty and delicious but in an even prettier individual dessert version.
Made with a tart crust base, here i use the French pate sablée recipe that we love for its crumbly and buttery texture, filled with a layer of dark chocolate ganache and decorated with whipped cream and chocolate curls.
This recipe for chocolate tartlets is very easy to make at home and can be made for any occasion, to finish a family lunch, for a birthday party or just for a treat.
Ingredients and substitutions
Here is the composition with the ingredients you will need and possible substitutions to make these delicious homemade mini chocolate tarts, scroll down the page to see the quantities in the recipe card.
For the tartlet shells I chose the pate sablee sweet crust, a shortcrust pastry recipe that is both delicious and perfect for all tart and tartlet recipes, it has a perfectly sandy and melting texture.
You can easily replace it with a simple pate sucree a sweet shortcrust pastry, cookie crumbs made with Oreos or biscoff cookies, or simply use a store-bought pie crust or even directly store-bought pastry shells.
- Chocolate: Use semi-sweet chocolate or bittersweet chocolate, you can replace it with milk chocolate but then multiply the amount by 0.8 to have the right amount of heavy cream to add.
- Heavy cream: Use only full-fat heavy cream with at least 30% fat.
- Vanilla and salt: optional pure vanilla extract and sea salt to bring out the flavor of the chocolate.
- Butter: As an option, you can also add a small amount of butter (about 50 g for this recipe) to have a firmer and creamier ganache.
- Sugar: a natural sugar, preferably honey or maple syrup, especially if you are using strong chocolate.
- Caramel: Add a layer of salted caramel sauce to the bottom of the tart before adding the chocolate ganache filling.
- Nuts: Add peanuts, almonds or hazelnuts to the caramel or directly to the ganache for extra crunch.
- Fruit: Add fresh fruit such as raspberries or fresh berries to decorate the mini tarts.
⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.
How to make chocolate tartlets
Materials: You can make the pastry dough directly in your food processor or simply by hand as I like to do, it doesn't take much longer.
1 - Tart shell
- In a large bowl, combine the dry ingredients, flour, powdered sugar, almond flour, and salt.
- Add the diced unsalted butter and sand the cold butter with your hands until you obtain a sand-like texture without any pieces.
- Add the egg and mix with your hands until the dough comes together in a ball, cover with plastic wrap and place in the refrigerator for 20 minutes.
- Roll out the pastry dough on a lightly floured work surface or between 2 sheets of parchment paper and line mini tart rings or mini tart pans.
- Place the tartlets in the freezer for 1 hour before baking them in a preheated oven at 347°F / 175°C for about 25 minutes until golden brown.
- Allow baked tarts to cool completely before removing them from the pan.
Tip: Replace ¼ of the flour with unsweetened cocoa powder to make a chocolate shortcrust pastry.
2 - Chocolate filling
- In a large bowl, place the chopped chocolate cut finely with a knife (the more the chocolate is chopped the easier it will melt).
- Heat the heavy cream in a small saucepan over low heat until it simmers.
- Pour the hot cream over the chocolate at once, add the sea salt, and let it rest for a few moments.
- Mix with a spatula or a wooden spoon until the mixture is completely melted and smooth.
- Mix the ganache with a hand blender to smooth it.
- Let the ganache stand at room temperature for a few minutes.
Tip: For a crunchy ganache add crushed almonds or hazelnuts to the ganache at the end of the preparation.
Tip: If your ganache still has chunks in it then you can place it in a double boiler over low heat to melt the chocolate completely and have a smooth ganache.
3 - Assembly
- Fill the inside of the tarts with the room-temperature chocolate ganache until they are completely filled.
- Let the chocolate tarts cool completely and harden in the refrigerator for about an hour.
- Serve the chocolate tarts cold with whipped cream and decorated with chocolate curls or fresh raspberries.
Tip: Add a layer of salted caramel, fruit curd or roasted peanuts for extra indulgence.
How to serve this dessert
These chocolate ganache tartlets are a treat in the mouth, but for extra deliciousness, add a topping or filling to make it even tastier.
- Vanilla ice cream
- Fresh fruit, raspberries, strawberries, red fruit, oranges or clementines
- Salted caramel and roasted peanuts
- Pecan nuts, almonds, hazelnuts
- Whipped cream or homemade Chantilly.
Storage and freezing
At room temperature: The chocolate tartlet can only be stored in the refrigerator, under plastic wrap or in a storage box for about 4-5 days.
In the freezer: You can also freeze your tarts when they are completely cooled, and placed in a box or a storage bag for 3 months.
Thawing: Let the tarts thaw gently overnight in the refrigerator.
More tart recipes
- Strawberry and pastry cream tart
- Frangipane pear tart
- Lemon curd meringue tart
- Salted caramel chocolate tart
- Rhubarb almond tart
- Classic apple tart
- Frangipane Tart
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