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Chocolate Ganache Tartlets + Video

Chocolate Ganache Tartlets are either chocolate or vanilla cookie-crusted mini-tarts, filled with a decadent but uncomplicated bittersweet chocolate ganache. The small size makes them perfect for serving and eating at showers and wedding receptions.

Chocolate Ganache Mini-Tarts garnished with raspberries and mint
Raspberry Chocolate Tartlets

This recipe for Mini Chocolate Ganache Tarts is a new version of a Pinterest favorite from this blog-post, Fresh Fruit and Cream Mini-Tarts. An unbelievably rich, chocolate and truffle-like mixture replaces the cooked custard filling. It’s so easy it’s almost embarrassing when people give you compliments.



Practice makes all the difference.

The tart shells themselves can be a little challenging, but practice makes all the difference. If you are planning to make these for a momentous occasion, I highly recommend you do a trial run with the crusts.


Size matters.

Since your molds or containers may be a slightly different size than mine, it’s hard to be specific about how many tarts the recipe will yield for you. I get 14.


Where can I buy molds for these little pies?

You can purchase the silicone molds here. I HIGHLY recommend buying several. If you are a baker, you’ll find many uses for them. They are a perfect size and nothing sticks to them.


Form dough into a log. Chill for a couple of hours.

log of dough to make crusts, sliced into equal portions
Cut into 14 equally-sized slices. If your tart molds are bigger or smaller, adjust the number of slices accordingly.
dough slice covered with plastic wrap
Place one slice between two pieces of plastic wrap.
using a rolling pin to roll out pie dough
Roll the disc flat until it covers the inside of your tart mold. (See picture below.)
putting dough into tart shell
Pull the plastic wrap off one side and place the mold upside down on top of the dough.
fitting the tart shell with dough
With your hand underneath the plastic wrap left, flip the dough and tart mold right side up.
manipulating the dough
Pull the plastic wrap off of the top.
pressing the dough into the mold
Press the dough down into the bottom and sides of the mold with your thumb.
(Surgical gloves protect the crust dough from the warmth of your hands.)
trimming dough after pressing into crust
Trim the edges with a sharp knife held perpendicular to the side.
using foil to keep crust from puffing in the middle
Cut non-stick aluminum foil into small squares and stuff each square inside of a tart to keep it from puffing up during the baking process. Bake as directed. (Remove the foil after 10 minutes in the oven. If the dough has puffed up, push down with your thumb.)
baked chocolate mini-tart crusts
Allow shells to cool for 5 minutes. Remove from mold to a rack to cool completely before filling.

Whenever assembling a tray of party desserts, I love to make small portions and do a variety. It’s fun to make some of the crusts chocolate (recipe included below) and some vanilla (recipe here). Both have their fans.

individual chocolate ganache mini-tart in vanilla cookie shell

Unlike tart shells with a cooked cream filling, prepare ganache-filled shells  2-3 days ahead if it’s more convenient.

Garnish the top with whipped cream and chocolate curls or shavings. Or make it simple. Use fresh fruit to add color and interest. Either of these should be added at the last minute.


Pin the picture below to save for later.

pinterest image for chocolate ganache mini tarts garnished with raspberries

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

Thank you for visiting!

Chocolate Ganache Tartlets

Chocolate Ganache Tartlets

Yield: 13 tarts
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

Chocolate Ganache Tartlets are either chocolate or vanilla crust mini-tarts, filled with a decadent but easy bittersweet chocolate ganache.


Chocolate Tart Crust

  • 1-1/4 cup unbleached flour
  • 1/4 cup dark, unsweetened cocoa
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 large egg

Chocolate Ganache Filling for Tarts

  • 4 ounces bittersweet chocolate
  • 1/2 cup heavy cream (or whipping cream)
  • 2 tablespoons soft butter


Chocolate Tart Crust Crust

  1. Add first four ingredients to a food processor and pulse until well blended.
  2. Cut butter into 8 pieces. Add to dry ingredients and pulse until the mixture looks like oatmeal.
  3. Use a fork to break up and mix egg, then pour it all at once into the food processor bowl. Pulse 5-6 times to begin to moisten the mixture. Let the machine run steadily for a few seconds. Watch carefully until mixture begins to stick together and starts to form a ball. Machine will make a different sound as this happens.
  4. Press dough into a cylinder (like a roll of refrigerated cookie dough), cover with plastic wrap and refrigerate at least 30-45 minutes or up to a week.
  5. When ready to make crusts, cut the cylinder into 12 equal slices. I usually end up with 13 tarts because I roll all the scraps together to make the 13th shell.
  6. Roll each slice between plastic wrap until just slightly larger around than tart shell. The dough should be just shy of 1/4 inch thick and a consistent thickness throughout. This can be a little tricky at first. Practice makes perfect.
  7. Cover and freeze mini-tart shells until rock hard.
  8. Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside. Bake in preheated 400 degrees F oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
  9. Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.

Chocolate Ganache Filling

  1. Chop chocolate and place into a deep bowl.
  2. Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
  3. Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don't go crazy stirring or chocolate will lose its beautiful gloss. Gentle motion is good.
  4. Add butter in small pieces and continue mixing gently until ganache is once again uniform.
  5. The mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.


  1. Fill cooled tartlet shells with ganache.
  2. Chill tartlets until ready to serve. Remove 30 minutes before serving to allow the filling to soften a bit. Garnish with fruit or whipped cream.


Crust dough may be stored, well-wrapped, in the refrigerator one week. Or store in the freezer for 6 months. I prefer to freeze the raw tart shells and bake the day I want to serve them for maximum freshness with last-minute convenience.

Ganache may be made ahead and stored in the refrigerator. Warm very gently. I put it in a small bowl inside a larger bowl partially filled with hot water until it softens enough to spoon into baked crusts. Re-chill before serving.

Nutrition Information:
Yield: 13 Serving Size: 1 tart
Amount Per Serving: Calories: 237Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 121mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Thursday 12th of December 2019

Can I use chocolate chips for the chocolate filling?


Friday 10th of July 2020

@Paula, I have tried making ganache with chocolate chips and it turned out great, but I wasn't using this recipe, so I don't know if it would work differently.


Friday 13th of December 2019


Honestly, I haven't tried it. My best guess is "yes." Maybe I'll try it (any excuse) and let you know. If you try it, be sure to write back.

Riley Theriault

Monday 24th of December 2018

I don't know if you're still active on this recipe, but what do you mean to press the foil into the shells?


Tuesday 25th of December 2018

Hi Riley,

Yes, very active. Glad you wrote. Take your thumb or fingers and press the small square of foil down inside of each little crust. It will keep the dough from bubbling up as it bakes.


Saturday 16th of November 2013

Love your recipes, thanks!


Thursday 21st of February 2013

hi, if i put chocolate dipped strwberries over this, how do i store the strawbeerries till i add them on in the night thanks


Thursday 21st of February 2013

Alefia, As you may know, chocolate-dipped strawberries don't last very long. I would use them the same day I made them, stored in a separate container, and added right before serving. However, I am not an expert on these strawberries. Maybe another reader will offer a suggestion.


Thursday 10th of January 2013

Owh now i get it . I used the large egg thanks ^^