Mini Chocolate Tarts made with buttery tart shells filled with rich chocolate ganache and topped with whipped cream for an elegant bite-sized dessert.
These mini chocolate tartlets combine a crisp homemade tart crust with a smooth dark chocolate ganache filling that's simple to make and always impressive.
As a French baker, I love serving these individual chocolate tarts for holidays, dinner parties, or whenever I need a small dessert packed with chocolate flavor.
Why You'll Love This Recipe
Rich chocolate flavor: A silky dark chocolate ganache in every bite.
Perfect individual desserts: Easy to serve for parties, holidays, and special occasions.
French bakery style: Made with buttery tartlet shells and a smooth chocolate filling.
Ingredients you need
- Flour: All-purpose flour and almond flour for tender, buttery tart shells.
- Sugar: Powdered sugar for the tart crust and honey or maple syrup to balance the chocolate filling.
- Butter: Unsalted butter for the tart dough and optional butter in the ganache for a richer texture.
- Egg: One room-temperature egg to bind the tart dough.
- Dark chocolate: Use high-quality semi-sweet or bittersweet chocolate for the ganache filling.
- Heavy cream: Full-fat heavy cream to create a smooth and creamy chocolate ganache.
- Vanilla and salt: Vanilla extract and a pinch of salt to enhance the chocolate flavor.
Recipe Tips
- Use good-quality chocolate: It makes all the difference in the flavor of the chocolate ganache.
- Chill the tart shells: Freeze the tartlet shells before baking to help them keep their shape.
- Finely chop the chocolate: Smaller pieces melt faster and create a smoother ganache filling.
- Let the ganache cool slightly: Fill the tart shells while the ganache is fluid but not too hot.
- Decorate before serving: Add whipped cream, chocolate curls, or fresh berries just before serving for the best texture.
How To Make Mini Chocolate Tarts
Use my homemade pâte sablée recipe for crisp, buttery tart shells that pair perfectly with chocolate ganache.
Mix the tart dough ingredients until smooth and line the tartlet molds.
Freeze the tart shells for 1 hour, then bake until lightly golden.
Pour the hot cream over the chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy, then fill the cooled tart shells.
Fill the cooled tart shells with the chocolate ganache.
Chill for 1 hour or until the ganache is set.
Decorate with whipped cream, chocolate curls, or fresh berries before serving.
Top with homemade chocolate curls using my easy Chocolate Curls recipe.
Storage
Store the mini chocolate tarts in an airtight container in the refrigerator for up to 4 days.
Recipe Variations
- Salted Caramel Chocolate Tarts: Add a layer of salted caramel under the ganache.
- Raspberry Chocolate Tartlets: Top with fresh raspberries before serving.
- Chocolate Hazelnut Tartlets: Add hazelnut praline paste to the ganache.
- Milk Chocolate Tartlets: Use milk chocolate for a sweeter filling.
- Coffee Chocolate Tarts: Add a teaspoon of espresso powder to the ganache.
You can also make a full-size Chocolate Ganache Tart.
Recipe Questions
Can I make mini chocolate tarts ahead of time?
Yes, they can be made up to 2 days in advance and stored in the refrigerator.
Can I use milk chocolate instead of dark chocolate?
Yes, but use slightly less cream to keep the ganache firm.
Why is my chocolate ganache too soft?
The tartlets may need more chilling time, or the chocolate-to-cream ratio may be too low.
Can I freeze chocolate tartlets?
Yes, freeze them for up to 2 months and thaw overnight in the refrigerator.
More tart recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Mini Chocolate Tarts
- Total Time: 50 minutes
- Yield: 6 tarts
Description
These mini chocolate tarts are made with crisp sweet shortcrust pastry filled with a rich chocolate ganache and topped with homemade whipped cream. (makes about 6-8 tarts)Â
Ingredients
Sweet Shortcrust Pastry
- 250 g (2 cups) all-purpose flour
- 90 g (¾ cup) powdered sugar
- 50 g (½ cup) almond flour
- 1 pinch salt
- 150 g (â…” cup) cold unsalted butter
- 1 large egg
Chocolate Ganache
- 200 g (7 oz) semi-sweet or bittersweet chocolate, finely chopped
- 300 ml (1 ¼ cups) heavy cream
- 1 pinch sea salt (optional)
Whipped Cream Topping
- 240 ml (1 cup) cold heavy cream
- 1 tbsp powdered sugar
- Chocolate curls, for decoration
Instructions
- Prepare the tart dough: place the flour, powdered sugar, almond flour, and salt in a large bowl and mix briefly.
- Add the cold butter cut into small pieces, then rub it into the dry ingredients with your fingertips until the mixture looks sandy with no large pieces of butter left.
- Add the egg and mix just until the dough comes together. Do not knead too much, or the tart shells may become tough.
- Chill the dough wrapped in plastic wrap for at least 20 minutes.
- Roll out the dough on a lightly floured surface or between two sheets of parchment paper to about 3–4 mm thick.
- Line the tartlet rings or mini tart pans with the dough, pressing gently into the edges. Trim the excess dough with a knife.
- Freeze the tart shells for at least 1 hour to help them keep their shape while baking.
- Bake in a preheated oven at 175°C / 347°F for about 25 minutes, or until the tart shells are lightly golden. Let them cool completely before filling.
- Make the ganache: place the finely chopped chocolate in a heatproof bowl with the sea salt.
- Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
- Let it sit for 1 minute, then stir slowly with a spatula until the ganache is smooth and glossy. Blend briefly with an immersion blender if needed, without adding too much air.
- Fill the cooled tart shells with the chocolate ganache, then refrigerate for at least 1 hour, or until the ganache is firm.
- Whip the cold heavy cream with the powdered sugar until soft to medium peaks form.
- Decorate the mini chocolate tarts with whipped cream and chocolate curls just before serving.
Notes
Storage: Store the mini chocolate tarts in an airtight container in the refrigerator for up to 4 days.
Tips:
- Use good-quality chocolate for the best flavor.
- Freeze the tart shells before baking to help them keep their shape.
- Finely chop the chocolate for a smoother ganache.
- Let the tart shells cool completely before filling.
- Add the whipped cream just before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Tarts, tartlets
- Cuisine: French
Lina
These mini chocolate tarts were so delicious, we loved them, thank you so much!