Mini Chocolate Tarts
There’s something irresistible about mini chocolate tarts. They’re elegant, bite-sized, and packed with rich, chocolatey goodness that feels like a little luxury at any party or gathering. With a buttery crust and silky ganache filling, these are the kind of desserts that disappear quickly (so maybe make a double batch!).
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We love making these mini chocolate tartlets around the holidays or whenever we’re entertaining because they’re as fun to make as they are to eat. Plus, they’re easy to prep ahead, just chill and serve when you’re ready. The crisp shell and creamy center contrast perfectly, and the toppings are endlessly customizable.
If you’re into these kinds of easy-yet-elegant treats, be sure to check out our Double Chocolate Fudge Cake, Chocolate Orange Cake, and Chocolate Ricotta Cake. They’re all crowd-pleasers and great for making ahead.
Why You’ll Love This Recipe
- Perfect for entertaining: These tartlets are ideal for parties and can be made a day in advance.
- Decadent chocolate ganache: Smooth, rich filling that melts in your mouth.
- Buttery, crisp crust: A melt-in-your-mouth shell that holds everything together beautifully.
- Customizable toppings: Add berries, sea salt, nuts, or whipped cream to dress them up.
Ingredients
Mini Chocolate Tarts
Equipment
- food processor
- Mini tartlet pans or mini muffin tin
- mixing bowls
- saucepan
- Whisk or spatula
- measuring cups and spoons
- Fork
- Refrigerator
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
For the filling:
- ½ cup heavy cream
- 4 ounces semisweet or dark chocolate chopped
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
Instructions
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add ice water 1 tablespoon at a time just until the dough comes together.
- Divide dough into 12 equal portions.
- Press into the bottom and sides of mini tartlet pans (or a mini muffin tin).
- Prick bottoms with a fork. Chill for 30 minutes.
- Preheat oven to 375°F.
- Bake tart shells for 10–12 minutes or until lightly golden. Let cool completely.
- Heat cream in a small saucepan until just simmering.
- Remove from heat and add chocolate and butter.
- Let sit 1 minute, then stir until smooth.
- Stir in vanilla.
- Spoon ganache into cooled tart shells.
- Chill for 1 hour or until set.
- Serve as is or top with berries, sea salt, chopped nuts, or whipped cream.
Notes
- Use cold, cubed butter for the flakiest tart crust.
- Chill the dough thoroughly before baking to prevent shrinking.
- Don’t skip the fork pricks—they keep the crust from puffing up.
- Let the ganache sit for a minute before stirring for a smooth finish.
- Only fill tart shells to the top—don’t overfill or it might overflow.
Storage
Store the mini chocolate tartlets in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, let them sit at room temperature for about 10–15 minutes before serving.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Use very cold butter for the flakiest crust.
- Prick the tartlet crusts before baking to prevent puffing.
- Let the ganache sit before stirring for a silky texture.
- Don’t overfill the shells; the ganache should be level with the top.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can make and fill them a day ahead. Just keep them chilled until serving.
Yes, but for best texture, we recommend freezing the crusts only and filling them after thawing.
Nope! A mini muffin tin works great if you don’t have tartlet pans.
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