Mini Chocolate Tarts with Ganache are little bites of chocolate heaven that bring together a crisp, buttery tart shell and a silky smooth chocolate ganache filling. These tiny treats are all about rich chocolate flavor with a satisfying snap from the tart crust, making them perfect for chocolate lovers everywhere.
I love making these mini tarts because they’re so easy to personalize—you can sprinkle a little sea salt on top, add fresh raspberries, or even a hint of orange zest for a twist. The ganache filling is luscious and creamy, and I always find myself sneaking one (or two) when no one’s looking!
They’re great for any occasion, whether it’s a casual get-together or a special celebration. I enjoy serving them on a pretty platter with a cup of coffee or tea; they make such a lovely little sweet finish to a meal without feeling too heavy. Plus, people always ask for the recipe because they’re just that good!
Key Ingredients & Substitutions
Cocoa Powder: This gives the tart shells their rich chocolate flavor. I prefer unsweetened Dutch-processed cocoa for a smoother taste, but natural cocoa powder works well too.
Butter: Cold, unsalted butter is key to a crisp tart crust. You can swap it with vegan butter if you want a dairy-free version, but the texture may be slightly different.
Chocolate: Use good quality bittersweet or semi-sweet chocolate for the ganache. If you don’t have a block, chips or chopped bars work fine. Darker chocolate makes the ganache richer, but milk chocolate can be used for a milder taste.
Heavy Cream: Heavy cream creates a smooth, glossy ganache. For dairy-free, substitute coconut cream, but note the flavor will be a bit different.
How Can I Make the Tart Crust Perfectly Crisp and Not Soggy?
The crust is the base of these tarts, so getting it crisp and sturdy is important. Here’s my simple approach:
- Keep the butter very cold and work quickly to avoid warming the dough.
- Chill the dough for at least 30 minutes before rolling out to relax the gluten and keep the shape.
- Prick the tart base lightly with a fork to prevent bubbling in the oven.
- Bake until just firm and set, usually 12-15 minutes at 350°F (175°C).
- Cool completely in the pan before removing—this helps it firm up and hold its shape.
These steps help you get a crisp tart shell that holds the ganache perfectly without getting soggy or crumbly.
Equipment You’ll Need
- Mini tart pans – These give the tarts their perfect shape and size, making filling and serving easier.
- Food processor – I use this to quickly mix the tart dough for a smooth, consistent texture.
- Rolling pin – Helps you roll out the dough evenly so the crust bakes uniformly.
- Heatproof bowl – Essential for melting the chocolate safely without burning it.
- Small saucepan – Perfect for gently heating the cream to make the ganache.
- Whisk or spatula – For stirring the ganache until smooth and glossy.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or chili powder to the crust for a subtle spicy kick that pairs well with chocolate.
- Stir in a teaspoon of orange zest or espresso powder into the ganache to boost the chocolate’s depth and add brightness.
- Top the tarts with fresh raspberries or sliced strawberries for a fresh, fruity contrast.
- Mix chopped toasted nuts like hazelnuts or pecans into the tart shell dough for a nutty crunch.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tbsp cold water (if needed)
For the Ganache Filling:
- 1 cup heavy cream
- 8 oz bittersweet or semi-sweet chocolate, finely chopped
- 2 tbsp unsalted butter, room temperature
For Topping (Optional):
- Flaked sea salt
- Chocolate shavings or chopped chocolate
- Fresh strawberries (for serving)
Time Needed
This recipe takes about 20 minutes to prepare, 12-15 minutes baking time, and 1-2 hours to chill the ganache until it sets. Overall, plan for approximately 2 hours, mostly hands-off time while chilling.
Step-by-Step Instructions:
1. Make the Tart Crust:
In a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse to mix well. Add the cold butter cubes and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse again until the dough just comes together. If the dough feels too dry, add cold water 1 tablespoon at a time. Turn the dough out onto a lightly floured surface, knead gently to form a ball, then flatten into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
2. Prepare the Tart Shells:
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Cut out circles big enough to fit your mini tart pans (about 3 inches in diameter). Gently press the dough circles into the tart pans and prick the bottoms lightly with a fork to prevent bubbling. Bake for 12-15 minutes until set. Let the tart shells cool completely before removing them from the pans.
3. Make the Ganache Filling:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes without stirring. After that, gently stir until the mixture is smooth and glossy. Stir in the butter until fully melted and well combined.
4. Assemble the Tarts:
Pour or spoon the ganache into the cooled tart shells, filling each one generously. Allow the tarts to sit at room temperature or refrigerate until the ganache is set but still glossy, about 1-2 hours.
5. Garnish and Serve:
Sprinkle the tops with flaked sea salt and chocolate shavings for a pretty and delicious finish. Optionally, serve with fresh strawberries on the side for a fresh burst of flavor. Enjoy your rich and creamy mini chocolate tarts!
Can I Use Frozen Tart Dough for the Crust?
Yes, you can use frozen tart dough if you thaw it completely in the fridge before rolling it out. This helps ensure the dough stays firm and easier to handle.
How Do I Store Leftover Mini Chocolate Tarts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow tarts to come to room temperature before serving for the best texture and flavor.
Can I Make These Tarts Ahead of Time?
Absolutely! You can prepare the tart shells and ganache a day in advance. Assemble and chill them a few hours before serving to let the ganache set perfectly.
What Can I Substitute for Heavy Cream in the Ganache?
You can use full-fat coconut milk or coconut cream for a dairy-free option, but the flavor and texture will be slightly different—still delicious and creamy though!
