Mini Chocolate Tarts

Learn the art of crafting irresistible mini chocolate tarts with this easy recipe made with a buttery, sweet shortcrust filled with a rich dark chocolate ganache, topped with creamy whipped cream and decadent chocolate shavings.

Jump to:

• Why you'll love this recipe
• More Chocolate Desserts
• Ingredients Notes
• How to Make Easy Mini Chocolate Tartlets Recipe
• Serving Suggestions
• Storage and freezing
• Recipe Tips
• Variations Ideas
• More Tart Recipes
• Mini Chocolate Tarts

Why you'll love this recipe

Mini chocolate tart are delightful individual-sized treats, that promise to enchant your taste buds and satisfy your chocolate cravings with each decadent bite.

Just like in this chocolate ganache tart recipe, these mini chocolate tartlets feature a buttery pâte sablée crust, a smooth and creamy dark chocolate ganache filling, and are topped with whipped cream and homemade chocolate shavings.

As in my detailed article on tartlet shells, you'll find that this mini chocolate tart recipe are incredibly easy to make and perfect for any occasion, whether it's a family dinner or a birthday party buffet.

More Chocolate Desserts

Craving for more Chocolate recipes? Give these a try: Chocolate birthday cake, triple chocolate brownies, Whipped Chocolate ganache and Chocolate cake pops.

Ingredients Notes

*You will find the quantities and complete instructions in the recipe card at the end of the page.

Mini tart shells

• All-Purpose Flour: All-purpose flour serves as the main dry ingredient forming the foundation of the shortcrust pastry. It provides structure and texture to the final product.
• Almond Flour: It adds a subtle nutty flavor and extra tenderness to the pastry, and it's indispensable for creating the characteristic texture of shortcrust pastry.
• Powdered Sugar: Powdered sugar, often preferred for its fine consistency, is used to sweeten the pastry. 
• Fine Salt: A small amount of fine salt is included to enhance the overall flavor of the pastry. 
• Unsalted Butter: Unsalted butter, when very cold, plays a critical role in shortcrust pastry. It supplies richness, moisture, and fat content to create a pastry that is both flaky and crumbly when baked to perfection.
• Room Temperature Egg: Eggs serve as a binding agent in the dough, contributing to its structure and texture. They also bring a subtle richness to the pastry and assist in achieving a lovely golden-brown color during baking.

Chocolate ganache filling

• Chocolate: Use good quality chocolate like semi-sweet chocolate chips or bittersweet chocolate bars, 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.

How to Make Easy Mini Chocolate Tartlets Recipe

Make mini tart shells

• 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 on a baking sheet covered with parchment paper or a silicone mat, then place them 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 tart shells to cool completely before removing them from the tart pan and let them completely cool in a wire rack.

Make 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 rubber spatula or a wooden spoon until the chocolate 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.

Assembly

• Fill the inside of the tart shell with the room-temperature chocolate ganache until they are filled.
• Let the chocolate ganache tarts cool completely and harden in the refrigerator for about an hour.
• Serve the chocolate mini tarts cold with whipped cream and decorated with chocolate curls or fresh raspberries.

Serving Suggestions

These chocolate ganache tartlets are a treat in the mouth, but for extra deliciousness, add a topping or filling to make it even tastier.

• Plain: Chocolate tartlets are delicious on their own. Simply serve them as is to let the chocolate flavor take center stage.
• With Whipped Cream: Pair each tartlet with a generous dollop of whipped cream for a contrast in texture between the richness of the chocolate and the lightness of the cream.
• With Ice Cream: Serve the warm tartlets with a scoop of vanilla ice cream for an even more indulgent experience.
• With Fresh Fruit: Decorate the tartlets with fresh berries such as strawberries, raspberries, or banana slices for a refreshing touch.
• With a fruit coulis: Drizzle the plates with a fruit coulis (like raspberry coulis) to add a tart note.

Storage and freezing

Room Temperature: Store chocolate tarts in the refrigerator, covered with plastic wrap or in an airtight container, for about 4-5 days.

Freezing: To extend their shelf life, freeze chocolate tarts once they've completely cooled. Place them in a suitable container or storage bag, separating individual tarts with parchment paper or plastic wrap to prevent sticking. Properly stored in the freezer, chocolate tarts can stay good for up to 3 months.

Thawing: When ready to enjoy frozen chocolate tarts, thaw them gradually in the refrigerator. Overnight refrigeration allows for gentle thawing, preserving their quality and preventing condensation.

Recipe Tips

• Use High-Quality Chocolate: Start with high-quality chocolate for the best flavor. Good quality dark or semi-sweet chocolate will give your ganache a rich and luxurious taste.
• Make the Dough: You can choose to make the tart dough by hand or use a food processor for convenience. Either way, ensure that the dough is well-mixed and has a nice texture before pressing it into your tart pans.
• Finely Chop the Chocolate: To make a smooth ganache, finely chop the chocolate. This will help it melt evenly when you pour the hot cream over it.
• Crunchy Ganache: If you enjoy a bit of crunch in your ganache, you can mix in some crushed almonds or hazelnuts at the end of the preparation. This will add a delightful texture to your tartlets.
• Smooth Ganache: If your ganache ends up with chunks of unmelted chocolate, you can fix it by placing the ganache in a double boiler over low heat. Stir continuously until the chocolate completely melts, and you have a smooth and glossy ganache.
• Mini Tartlets in a Muffin Tin: To make mini tartlets in a muffin tin, simply press the tart dough into each muffin cup and add a small amount of ganache in each one. This is a great way to create individual-sized treats that are perfect for serving at parties or gatherings.

Variations Ideas

Strawberry Chocolate Tartlet: Fill the tartlets with freshly sliced strawberries for a sweet and fruity touch.

Caramel Chocolate tarts: Drizzle the tartlets with salted butter caramel for an irresistible sweet-salty contrast, just like in this chocolate caramel tart or add a caramel ganache topping.

Chocolate Tartlet with Cocoa Crust: Prepare a cocoa powder chocolate shortcrust pastry for the tartlets for an even more chocolatey flavor.

No-Bake Chocolate Tartlet: Opt for a no-bake tartlet recipe using a crushed biscuit base.

Chocolate and Praline Tartlet: Incorporate hazelnut praline paste into the ganache for a hazelnut and caramel flavor.

White Chocolate Tartlet: Use white chocolate to prepare the ganache for a delicious and creamy white chocolate tartlet.

Chocolate Nut Tartlet: Sprinkle chopped nuts (pecans, walnuts) on top for a crunchy texture and nutty flavor.

Chocolate and Berry Tartlet: Add mixed berries (blackberries, blueberries, raspberries) on the ganache for an explosion of colors and flavors.

Chocolate Coffee Tartlet: Infuse the chocolate ganache with freshly ground coffee for a caffeine flavor.

More Tart Recipes

Did you make this recipe?

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