Mini Chocolate Tarts – A Bite-Sized Decadence

Save this recipe on:

If you’re searching for a show-stopping dessert that feels elegant yet delivers deep, chocolatey comfort, Mini Chocolate Tarts are exactly what you need. These bite-sized delights feature a crisp, buttery tart shell filled with a rich, silky chocolate ganache, crowned with a swirl of even more chocolate and a scattering of shavings for that irresistible touch. Each bite is a beautiful balance of texture and flavor—crunchy, smooth, and utterly indulgent.

Whether you’re entertaining guests, planning a romantic dinner, or simply treating yourself, these mini tarts will steal the spotlight. They look luxurious, but they’re surprisingly simple to make and require no special techniques. Plus, they offer built-in portion control—although it’s tough to stop at just one!

---

Ingredients for this Mini Chocolate Tarts

For the tart shell:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup powdered sugar
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

For the chocolate ganache filling:

• 200g (about 7 oz) semi-sweet or dark chocolate, finely chopped
• ¾ cup heavy cream
• 1 tbsp butter (optional, for added shine)
• 1 tsp pure vanilla extract

Topping (optional but recommended):

• Chocolate curls or shavings
• Sea salt flakes (for contrast)

---

Step 1: Make the Tart Dough

In a food processor or mixing bowl, combine flour, powdered sugar, and a pinch of salt. Add cold, cubed butter and pulse (or use your fingertips) until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water, mixing just until the dough begins to come together. If needed, add a touch more water. Shape the dough into a disc, wrap in plastic, and chill for at least 30 minutes.

---

Step 2: Bake the Tart Shells

Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Cut into rounds and gently press into mini tart pans or a muffin tin. Prick the bottoms with a fork to prevent puffing. Bake for 12–15 minutes or until golden brown. Let cool completely before filling.

---

Step 3: Prepare the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1–2 minutes. Stir gently until smooth. Add the butter and vanilla extract, stirring until fully incorporated and glossy.

---

Step 4: Fill and Chill

Spoon or pipe the ganache into the cooled tart shells. Smooth the tops or create a swirl for presentation. Refrigerate for at least 1 hour to allow the filling to set.

---

Step 5: Decorate and Serve

Before serving, top each tart with chocolate curls or shavings. A light sprinkle of sea salt adds a gourmet touch and balances the sweetness beautifully. Serve chilled or at room temperature for the most luxurious texture.

---

Storage Instructions

Mini Chocolate Tarts are best enjoyed fresh, but they store wonderfully for a few days. Place any leftovers in an airtight container and refrigerate for up to 4–5 days. If you’ve added chocolate curls or delicate toppings, you might want to store those separately and decorate just before serving to keep everything looking sharp.

To freeze, wrap each tart tightly in plastic wrap and then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the fridge overnight and enjoy chilled or at room temperature.

---

Estimated Nutrition (per tart, based on 12 tarts total)

• Calories: 230
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 35mg
• Sodium: 25mg
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 10g
• Protein: 2g

---

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?

Yes! Milk chocolate will make the ganache sweeter and creamier. Adjust the sugar in the tart shell if you’d like to balance it.

2. Can I make the tart dough ahead of time?

Absolutely. The dough can be made up to 3 days in advance and kept wrapped in the fridge, or frozen for up to a month.

3. Can I use store-bought tart shells?

Totally fine! If you’re short on time, pre-made mini tart shells will work great with this ganache filling.

4. What if I don’t have mini tart pans?

A standard muffin tin lined with cupcake liners or greased well works as a great alternative.

5. Can I make these vegan?

Yes. Use a dairy-free butter substitute, coconut cream in place of heavy cream, and vegan chocolate. Make sure your tart shell recipe is egg-free too.

6. Why is my ganache grainy?

This usually happens if the chocolate isn’t chopped finely enough or the cream gets too hot. Stir gently and avoid overheating.

7. Can I add flavorings to the ganache?

Definitely! Try a splash of espresso, orange zest, or a hint of peppermint extract for a fun twist.

8. How long do they need to chill before serving?

At least one hour in the fridge, but two hours will ensure the ganache is fully set and sliceable.

---

Print

Save this recipe on: