Mini Chocolate Tarts

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Impress your friends with easy-to-master mini chocolate tarts! These chocolate tartlets feature a decadent chocolate ganache filling in a buttery pastry crust with a white chocolate drizzle. You will love these impressive yet portable treats!

It’s no secret I adore all-things chocolate! If it can have chocolate, it WILL have chocolate. These individual chocolate tarts look like they came from a pastry case at a high-end bakery. Nobody has to know they’re easy to make! The silky smooth ganache with the buttery crust is divine.

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I used semi-sweet chocolate, but you can just as easily use dark chocolate for an intense flavor or milk chocolate for a sweet flavor.

These easy mini chocolate tarts freeze well too. Make them ahead of time, freeze, and pull them out a few hours before you plan to serve them.

These show-stopping treats are great for dinner parties, get-togethers, and celebrations. Add festive sprinkles for holiday pizazz! Try red hearts for valentine’s day, red & green sprinkles for Christmas, or orange jimmies for fall!

👩‍🍳 Why This Recipe Works

• Rich chocolate ganache filling
• Beautiful for a special occasion, a dinner party, or afternoon tea
• Chocolate lover’s dream, will totally satisfy your chocolate craving!
• Made with basic ingredients
• Kid-friendly
• Easy to make with simple steps
• Make the chocolate filling as sweet or intense as you like!

🥘 Ingredients

This mini chocolate tart recipe requires simple ingredients found at your local grocery store.

• All-Purpose Flour: To make the shortcrust pastry. It has the right amount of protein to give you a sturdy but tender crust.
• Sugar & Salt: To sweeten the pastry shells. A little bit of salt actually brings out the sweetness of the sugar even more!
• Butter: A whole stick of butter seems like a lot, but it makes a buttery, tender tart crust! Be sure to use cold butter.
• Egg: To bind the ingredients together.
• Cold Water: Water hydrates the dough, but it’s crucial to use cold water. Cold water keeps the butter cold, which is essential for a flaky crust that’s not tough.
• Semi-Sweet Chocolate: Semi-sweet chocolate is about 53 percent cacao, depending on the brand. If you like an intense chocolate flavor, swap with dark chocolate instead. It’s best to use a high-quality chocolate bar like Ghirardelli or Callebaut. Use a chocolate bar, as chocolate chips don’t always melt into a smooth consistency.
• Heavy Cream: Heavy cream has a high fat content, which creates the richness of the chocolate ganache.
• White Chocolate: For drizzling! I like easy-to-use white melting wafers that don’t clump or harden too quickly.

📖 Variations

Baked mini chocolate tarts are easy to customize – there are so many different ways to modify this easy dessert! Try one of these droolworthy variations.

• Toppings: Try chopped nuts, fresh berries, cacao nibs, whipped cream, sea salt, toffee bits, fresh fruit, smooth caramel, or raspberry sauce.
• Chocolate Mousse Mini Tarts: Whip 1 cup of heavy cream to stiff peaks. Fold the whipped cream into the ganache until smooth, then fill the tart crusts. Chocolate mousse tarts need to be refrigerated.
• Make It Gluten Free: You can use a gluten-free flour with xanthan gum instead of the all purpose flour – it should work well as a 1:1 substitution.
• Mini Chocolate Caramel Tarts: Top each tart with store-bought or homemade caramel. The caramel layer can be on top or bottom.

🔪 How To Make Mini Chocolate Tarts

Pulse Ingredients: Add all the pastry ingredients, except the egg and water, into a food processor. Pulse until it resembles breadcrumbs.

Form Dough: With the machine still running, pour in the egg and drizzle in the water until the mixture just starts to form a ball.

Chill Dough: Transfer the dough to a lightly floured work surface and use your hands to form a ball of dough. Press the ball into a disc shape, wrap it in plastic wrap, and chill for 30 to 45 minutes.

Spray Tart Pan, Roll Out The Dough: Spray the tart tins with nonstick cooking spray, and preheat your oven to 320 degrees Fahrenheit. Clean off a work area and dust it with flour. Roll the pastry dough out on the floured surface to about 1/8 of inch thick.

Shape Dough: Cut the dough into circles slightly larger than the tart pans.

Fill Tart Pans: Place each dough circle into each tart pan. Gently press dough down into the pan to remove any air bubbles. Use a fork to poke holes in the bottom of the tart. Trim any excess pastry hanging off the edges with a sharp knife.

Bake Tart Shells: Place a small piece parchment paper into each pastry crust and fill with rice. Place the tartlet shells on a baking sheet and bake for 15 to 20 minutes, or until lightly golden brown.

Chop Chocolate: Finely chop the chocolate and place into a large bowl.

Add Cream: Heat the cream in a microwave-safe glass until it begins to bubble upward but not overflow. Alternatively, you can heat the cream in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 30 seconds. Stir the melted chocolate with a rubber spatula until completely smooth.

Remove From Oven: Pull the pastry crusts out of the oven, place on a wire rack.

Fill Mini Chocolate Tart Shells: Pour the chocolate mixture into the cooled tart shells.

Chill & Serve: Place the chocolate desserts in the fridge for at least 2 hours, preferably overnight. Once these chocolate mini tarts are firmly set, drizzle the tops with white chocolate and enjoy!

❓ Recipe FAQs

💭 Recipe Tips

• Don’t skip chilling the chocolate tart before serving because it needs that time to set up all the way. 
• Remove the tart from the fridge about 15 minutes before serving.
• Don’t use chocolate chips for the ganache – a high quality chocolate bar melts much better and creates a much smoother consistency!
• It’s important to add pastry weights like dried rice or beans when you bake the crust. Doing this prevents the bottoms from puffing up too much.
• Be sure to use cold butter for the crust. The tiny pieces of butter throughout the crust release steam in the oven, which gives you a light and tender crust.

🍫 More Chocolate Dessert Recipes!

• No bake Chocolate Cheesecake
• Gluten-Free Chocolate Oatmeal
• Protein Powder Mug Cake
• Matcha Brownies
• Edible Brownie Batter
• White Chocolate And Raspberry Blondies
• Chocolate Mango Cake
• Vegan Protein Balls
• Sugar Free, Raw, Vegan Chocolate Mousse
• Dark Chocolate and Ricotta Tart

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