Mini Chocolate Tarts

5 from 10 votes

I love impressing my family and friends with these easy mini chocolate tarts. I use rich chocolate, fresh cream, and buttery pastry to make a decadent ganache filling, then finish each tartlet with a white chocolate drizzle. They are the perfect treat for Valentines Day, they melt in your mouth, and taste even better with a sprinkle of sea salt or a few fresh berries.

Prep Time25

Cook Time20

Chill Time:2 45

Total Time3 30

Course: Baking, Dessert

Cuisine: American, French

Diet: Vegetarian

Servings: tarts

Calories: 354kcal

Author: Anjali Shah

Equipment

Ingredients

Pastry

1½ cups all purpose flour
¼ cup sugar
⅛ tsp salt
½ cup cold butter diced
1 egg room temperature
1-2 tbsp cold water

Ganache Filling

10 ounces semi-sweet chocolate
¾ cup heavy cream

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

My #1 Secret Tip for this recipe is to chill the dough before rolling it out. I always do this because cold dough is much easier to handle and rarely sticks or tears. Chilling also keeps the butter solid, which gives the crust a tender, flaky texture that holds its shape perfectly while baking. Doing this makes the whole process less stressful for me and means my family and friends always get consistent, delicious results every time.
Use Quality Chocolate: I use a good-quality chocolate bar instead of chips. It melts more smoothly and makes the ganache taste richer. Using chocolate that I truly enjoy eating makes the tarts taste even more decadent.
Measure Carefully: I measure all my ingredients precisely, especially flour and butter. It keeps the pastry texture just right every time. Taking the time to measure properly saves me from having to redo the dough.
Cool Ganache Slightly: I let the ganache cool a little before pouring it into the shells. This prevents the filling from spilling over the edges. I also find that it gives the ganache a thicker, creamier texture that sets beautifully.
Add Toppings Last: I only add sprinkles, berries, or drizzles after the tarts have set. It keeps the decorations looking fresh and pretty. Waiting until the end makes the tarts look more polished and store better if I need to keep them for later.

Nutrition