Mini Chocolate Tarts with Ganache are little bites of pure chocolate happiness. These tarts have a crisp, buttery crust that holds a rich and creamy chocolate ganache filling, making each bite smooth and decadent. They’re perfect for anyone who loves chocolate but wants just a small, satisfying treat.
I love making these little tarts for gatherings because they’re easy to handle and always disappear quickly. The ganache filling is silky and made with simple ingredients, but it feels special enough to impress friends and family. I usually make the crust a day ahead to give it time to chill, which makes it extra nice and crisp.
One of my favorite ways to enjoy these tarts is with a sprinkle of sea salt or some fresh raspberries on top. It adds a lovely balance of flavors that keeps things interesting. Whether it’s a cozy evening at home or a festive party, these mini chocolate tarts bring a smile to everyone’s face.
Key Ingredients & Substitutions
Flour & Butter: All-purpose flour and cold unsalted butter give the crust its flaky, crisp texture. If you need gluten-free, try a blend made for baking. Butter can be swapped for coconut oil but expect a slight flavor change.
Egg Yolk: This helps bind the dough and adds richness. If avoiding eggs, you can try a tablespoon of cold yogurt or milk, but the texture might be softer.
Dark Chocolate: Choose chocolate with at least 60% cocoa for a rich taste. If you prefer sweeter, pick a lower percentage or add a teaspoon of honey to the ganache. For dairy-free, use dark chocolate without milk solids and substitute cream with coconut cream.
Heavy Cream & Butter in Ganache: The cream makes the ganache smooth and creamy, while butter adds shine. You can use full-fat coconut milk for a dairy-free option, and vegan butter if needed.
Garnishes: Fresh berries add brightness and texture contrast. Toasted coconut flakes bring a lovely crunch. Nuts can be swapped for seeds like pumpkin or sunflower for nut allergies. A pinch of sea salt is optional but enhances chocolate flavor beautifully.
How Can I Make a Crisp Tart Shell Without It Shrinking or Puffing Up?
Getting the perfect tart shell takes a little care. Here’s how to avoid common problems like shrinking or puffing:
- Keep ingredients cold: Cold butter and chilling the dough prevent the crust from shrinking.
- Don’t overwork dough: Handle it just enough to bring it together, which keeps it tender.
- Chill again before baking: After shaping, chill the tart shells in the fridge for 15-30 minutes. This helps them keep their shape in the oven.
- Use pie weights: Line shells with parchment and fill with pie weights or dried beans to prevent puffing.
- Prick the base: Lightly prick the bottom with a fork to allow steam to escape.
- Bake in two stages: First blind bake with weights, then remove weights and bake again until golden and crisp.
Following these steps gave me consistently crisp, perfectly shaped tart shells every time.
Equipment You’ll Need
- Food processor – makes mixing the tart dough quick and easy with a smooth texture.
- Mini tart pans or a muffin tin – perfect for shaping the individual tart shells.
- Rolling pin – helps you roll out the dough evenly to the right thickness.
- Parchment paper and pie weights – keep the crust flat and prevent puffing while baking.
- Heatproof bowl – for melting chocolate safely when making the ganache.
- Small saucepan – to gently heat the cream for the ganache without burning.
- Whisk or spoon – for stirring the ganache until smooth and glossy.
Flavor Variations & Add-Ins
- Use milk or white chocolate instead of dark for a sweeter, creamier ganache.
- Add a teaspoon of espresso powder to the ganache to deepen the chocolate flavor.
- Mix in chopped toasted nuts like hazelnuts or pistachios for extra crunch.
- Top with a small dollop of whipped cream and a sprinkle of cinnamon for a warm twist.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1-2 tablespoons cold water (if needed)
For the Ganache Filling:
- 7 oz (200g) dark chocolate (at least 60% cocoa), chopped
- 3/4 cup (180ml) heavy cream
- 2 tablespoons unsalted butter, softened
For Garnish:
- Fresh raspberries and blackberries
- Toasted coconut flakes
- Crushed nuts (optional, e.g., almonds or hazelnuts)
- Pinch of sea salt (optional)
How Much Time Will You Need?
This recipe takes about 45 minutes of active prep and baking time. Additionally, you’ll need at least 1 hour to chill the assembled tarts for the ganache to set fully. Keep in mind you’ll want to chill the crust dough for at least 30 minutes before baking to ensure a crisp and tender shell.
Step-by-Step Instructions:
1. Prepare the Tart Crust:
In a food processor, pulse together the flour and powdered sugar. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse again until the dough starts to hold together. If the dough feels dry, add cold water one tablespoon at a time until it sticks. Turn the dough onto a lightly floured surface, knead gently to combine, then wrap it in plastic wrap and chill for at least 30 minutes.
2. Bake the Tart Shells:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8 inch (3mm) thickness. Cut circles slightly larger than your mini tart pans or muffin tin cavities and press the dough into the pans, trimming the edges neatly. Prick the bottom of each tart shell with a fork to stop puffing. Line each tart with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then carefully remove the parchment and weights and bake for another 5-7 minutes until golden and crisp. Let the tart shells cool completely on a wire rack.
3. Make the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl. Warm the heavy cream in a small saucepan over medium heat until it just starts to simmer, then remove from heat. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir gently until smooth and glossy, then mix in the softened butter until fully combined.
4. Assemble the Tarts:
Pour the ganache evenly into the cooled tart shells, filling each to the top. Place the tarts in the refrigerator and chill for at least 1 hour until the ganache is set.
5. Garnish and Serve:
Before serving, decorate each tart with fresh raspberries and blackberries, sprinkle toasted coconut flakes and crushed nuts on top, and, if desired, add a tiny pinch of sea salt to enhance the chocolate flavor. Enjoy your beautiful and delicious mini chocolate tarts!
Can I Use Frozen Tart Dough for This Recipe?
Yes, you can use frozen tart dough if you’re short on time. Just thaw it in the fridge overnight and roll it out as directed. Keep in mind that homemade dough usually gives the best texture and flavor.
How Should I Store Leftover Tarts?
Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture.
Can I Make These Tarts Ahead of Time?
Absolutely! You can bake the tart shells and prepare the ganache a day ahead. Assemble and refrigerate the tarts until you’re ready to serve to save time on the day of your event.
What If I Don’t Have Pie Weights?
No pie weights? Use dried beans, rice, or even sugar to weigh down the tart shells while baking. Just be sure to keep them in parchment paper to avoid sticking.