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Easy mini chocolate tarts with a white chocolate drizzle on a white surface.
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5 from 10 votes

Mini Chocolate Tarts

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!
Prep Time25 minutes
Cook Time20 minutes
Chill Time:2 hours 45 minutes
Total Time3 hours 30 minutes
Course: Baking, Dessert
Cuisine: American, French
Diet: Vegetarian
Servings: 6 tarts
Calories: 354kcal
Author: Anjali Shah

Ingredients

Pastry

Ganache Filling

Topping Options

  • ¼ cup white chocolate, melted

Instructions

  • Add all pastry ingredients, except the egg and water, into a high-speed food processor and blitz until it looks like breadcrumbs.
  • While the machine is running pour in the egg and slowly add the water until the dough just starts to form a ball.
  • Turn dough out onto a lightly floured bench, bring the dough together and shape into a ball. Press into a disc shape, cover with plastic wrap and rest it in the fridge for 30-45 minutes.
  • Lightly spray 6x6 inch tart dishes with nonstick cooking spray.
  • Preheat the oven to 320 degrees F / 160 C
  • Roll the dough out to approximately ⅛ inch thickness. Cut the dough into circles a little larger than the tart dishes.
  • Place the dough circle into the prepared tart dish, gently press to remove any air bubbles. Trim the edges and use a fork to dock the base.
  • Repeat with remaining dough.
  • Place a sheet of baking paper into each tart and fill it either with rice or baking beads.
  • Place the tart dishes on to an oven tray and bake for 15-20 minutes or until lightly golden.
  • Remove and allow to cool while preparing the ganache filling.
  • Finely chop the chocolate and place into a mixing bowl.
  • Heat the cream in a microwave until hot. Pour over the chopped chocolate and stir until completely melted.
  • Evenly divide the filling amongst the cooked tart bases.
  • Place into the fridge for 2 hours or overnight to set firmly.
  • Serve the tarts with a drizzle of melted white chocolate.

Video

https://youtu.be/Umj_OObnvKw

Notes

  • The finer you chop the chocolate the easier it is to melt with the hot cream.
  • Bake the tart bases until lightly golden.
  • Chilling the pastry before rolling and cutting reduces shrinkage.
  • Substitute the all-purpose flour with gluten free flour to make these tarts gluten free.
  • Using a fork to dock the pastry allow reduces air bubbles in the pastry.

Nutrition

Serving: 0.5tart | Calories: 354kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 100mg | Potassium: 183mg | Fiber: 2g | Sugar: 16g