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A plate of mini chocolate tarts topped with fresh raspberries and dusted with powdered sugar.
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Mini Chocolate Tarts

These mini chocolate tarts are a rich and elegant treat with a crisp, buttery crust and silky ganache center. Perfect for parties, holidays, or anytime you want a bite-sized dessert that's easy to make ahead!
Prep Time25 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 37 minutes
Course: Dessert
Cuisine: American
Servings: 12 Mini Tarts
Calories: 227kcal
Author: Wendy

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.
    Ball of dough formed around the blade in a food processor, with small pieces of dough stuck to the sides of the bowl.
  • Divide dough into 12 equal portions.
  • Press into the bottom and sides of mini tartlet pans (or a mini muffin tin).
    A muffin tin with several cups lined with unbaked dough, forming shallow pastry shells.
  • Prick bottoms with a fork. Chill for 30 minutes.
    A muffin tin with unbaked tart shells, some pricked with a fork and a metal fork resting inside the tin.
  • 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.
    A glass bowl containing chopped chocolate and cream, with a bottle of vanilla extract in the background.
  • Let sit 1 minute, then stir until smooth.
  • Stir in vanilla.
    A glass bowl filled with chocolate batter and a white spatula resting inside.
  • Spoon ganache into cooled tart shells.
    A close-up of a muffin tin holding cookies with chocolate centers, some cookie cavities empty.
  • 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.

Nutrition

Serving: 1Tart | Calories: 227kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 54mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg