Mini Chocolate Ganache Tarts with Shortbread Crusts
Sneak Preview: Mini chocolate ganache tarts in homemade chocolate or vanilla shortbread crusts. Make shells ahead, fill with microwave ganache, and chill before serving. Plan about 1½ hours total.
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These chocolate mini-tarts are cousins to my fresh fruit and cream tartlets—one of the most popular recipes on this site. Instead of a custard filling, they’re filled with rich, truffle-like ganache made in the microwave. No slicing, no fuss—just pop one on a plate and serve. I often make a mix of chocolate and vanilla shortbread shells so there’s something for everyone.
You can bake the shells ahead and freeze them. Add the ganache when you’re ready—or prepare them 2–3 days in advance for a convenient, make-ahead dessert.
Ingredients & Substitutions
FLOUR: Unbleached all-purpose preferred; bleached AP works, too
DARK COCOA POWDER: Use Dutched cocoa for deeper color and flavor; regular cocoa or carob powder also work
CONFECTIONERS’ SUGAR: Also called powdered or icing sugar; blitz granulated sugar with a little cornstarch if needed
SALT: Balances sweetness—omit if you must, but flavor dulls
BUTTER: Unsalted for both crust and ganache; plant-based butter works for dairy-free
EGG: One large (≈50 g); adjust hydration if using a different size
BITTERSWEET CHOCOLATE: Gives a rich, less-sweet ganache; swap with semisweet or dark for a sweeter bite
HEAVY CREAM: Classic for ganache; full-fat coconut milk is a dairy-free stand-in (the flavor will change)
How to Shape the Shortbread Crusts
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Use silicone molds (paid link): Nonstick and reusable—they make shaping and unmolding easier.
Chocolate Ganache Mini Tarts with Homemade Shortbread Crusts
Video
Ingredients
Shortbread Crust
- 1¼ cup (150 g) unbleached flour
- ¼ cup (25 g) dark unsweetened cocoa powder (replace with flour for vanilla crusts)
- ½ cup (60 g) confectioners' sugar
- ¼ teaspoon table or sea salt
- ½ cup (114 g) unsalted butter, cold
- 1 large (50 g) egg
Chocolate Ganache Filling for Tarts
- 4 ounces (114 g) bittersweet or semi-sweet baking chocolate
- ½ cup (114 g) heavy cream or whipping cream
- 2 tablespoons soft butter
Instructions
Crusts
- Make the shortbread crusts: Add 1¼ cup (150 g) unbleached flour, ¼ cup (25 g) dark unsweetened cocoa powder (or flour for vanilla-flavored), ½ cup (60 g) confectioners' sugar, and ¼ teaspoon table or sea salt to a food processor and pulse to combine.Cut ½ cup (114 g) unsalted butter, cold into 8 pieces. Add to dry ingredients and pulse until the mixture looks like oatmeal.
- Add the egg: Whisk 1 large (50 g) egg in a small bowl, then add to the processor. Pulse 5-6 times to begin to moisten the mixture. Let the machine run steadily for a few seconds. Observe until the mixture begins to stick together and starts to form a ball. The machine will make a different sound as this happens.
- Shape and chill the dough: Form the dough into a cylinder like cookie dough, wrap in plastic, and refrigerate for 30–45 minutes or freeze up to one week in the freezer.
- Portion the dough: Cut into 12 equal slices (you may get 13 by gathering scraps). Roll each between plastic wrap into a circle slightly larger than your tart mold.
- Press into molds: Fit the dough into molds, pressing into the bottom and sides. Trim the edges and freeze until firm. (see pictures in post) This can be a little tricky at first. Practice makes perfect.
- Bake the shells: Place on a baking sheet and line each shell with foil. Bake at 400˚F (200˚C) for 10 minutes. Remove foil and bake 2–3 minutes more. Cool 5 minutes, then unmold and let cool completely.
Chocolate ganache filling:
- Chop 4 ounces (114 g) bittersweet or semi-sweet baking chocolate and place in a bowl. Heat ½ cup (114 g) heavy cream or whipping cream until just boiling and pour over chocolate. Let sit for a few minutes, then gently stir until smooth.Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don’t stir too vigorously or the chocolate will lose its gloss
- Adding butter: Add 2 tablespoons soft butter in small pieces and continue mixing gently until the ganache is once again uniform.The mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.
Assemble the tarts
- Spoon ganache into cooled shells. Chill until ready to serve. Garnish with fruit, whipped cream, or chocolate shavings at the last minute before serving.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ About Chocolate Ganache Tarts
Ganache is a rich mixture of chocolate and cream, sometimes with butter, used as a filling or glaze. It’s smooth, glossy, and melts in your mouth. according to Bailiwick Academy
Usually from overheating or stirring too hard. Warm gently and stir slowly from the center until smooth
Yes, but homemade shortbread holds its shape better and tastes richer.
Final Thoughts
Mini chocolate ganache tarts make a pretty little dessert you can prepare ahead—handy for holidays, showers, or church suppers. Whether topped with whipped cream, fruit, or nothing at all, they’re always the first to disappear. If you need a lot of tarts, make some vanilla and others chocolate–very pretty served together.
More tarts:
• Mini lemon tarts with homemade shortbread crusts
• Mini mascarpone cheesecake tarts with fruit topping
• Mini pumpkin tarts baked in shortbread crusts
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
hi I love the looks of his heart they were wonderful I double the recipe and I’m precise about measurements but when it came time and I don’t have a food processor when it came time at the end after I put the eggs in it wasn’t pulling all together informing of all I know normally like when you make pie crust you would just put a little bit of water or what extra water or something I use two large eggs cuz I double the recipe maybe the egg weren’t big enough I’m not sure seems like they’re making large eggs smaller all the time I don’t know whether to add a little bit more butter into it or add a little bit more okay or a little water if anyone’s out there tonight and can give me an answer I’d appreciate it thank you
Hi Char,
Unfortunately, I think you really need a food processor for this recipe. If any of my readers have been successful making this without one, maybe they will comment on how they did it. I’ve never had to add anything to the recipe but it really gets chopped up and kneaded well in the processor. Perhaps you could use a stand mixer or do it by hand but it would require a lot of squeezing and kneading through your fingers.
To all my readers: If you have ever made these tart shells with something other than a food processor, would you leave a comment on how you did it?
Nice & easy! I bought the tiny crust already done! Topped some with coconut the other with fresh whipped cream!
Thanks for the 5-star review! Glad you loved them.
What if you don’t have access to a food processor? Could you use a pastry blender or fork?
Hi Amy,
Yes. Absolutely. It’s just a little more physical labor. Maybe I should reframe that. Good exercise sounds better. Hope you enjoy them.
Can I use chocolate chips for the chocolate filling?
Melissa,
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.
@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.
I don’t know if you’re still active on this recipe, but what do you mean to press the foil into the shells?
Cut a small square of non-stick foil big enough to cover the tart shell. Lay in on top of the tart shell. Now, take your thumb and press the foil down inside the shell so that the foil touches the tart shell and takes on the shape of the shell. This provides just enough resistance to keep the shell from puffing up. Remove the foil halfway through the baking process.
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.
Love your recipes, thanks!
hi, if i put chocolate dipped strwberries over this, how do i store the strawbeerries till i add them on in the night
thanks
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.
Owh now i get it . I used the large egg thanks ^^
I had tried the tart but why my dough was sticky ??
Since I didn’t watch you make it, I’m not sure. Did you chill the dough before you rolled it out? Did you use a “large” egg or was it extra large? Did you measure the flour precisely? Did you use unbleached flour or something else?
I made this filling to go into some premade shortbread shells, and I added a little powdered sugar to cut the bitterness of the chocolate, and it turned out great!
Sounds good, Nikita!
Those tarts look so good! xo Maria
That picture reminds me of Aunt Julia. I expect some of those tarts next time we visit Texas. :+)
Your blog is hilarious. And these tarts look great! I might actually try making dessert sometime.
Thanks John!
These little tarts are so classy- I wouldn’t be able to resist either variation, I’m afraid! Your reunion sounds like fun. My graduating class has not had a reunion since our tenth, which was a looooong time ago. Jealous! 🙂
The tarts are too cute and I’m sure they taste delicious. The little sprig of mint is a really nice touch.
Paula, these are gorgeous! I think I’d need one of each! Love those molds, I’m going to check them out at world market!
Looks like you had a great time at your reunion – great photos!
And, yum on the tarts – they look great and a great photo to boot.
You could wear a potato sack and look like you just stepped out of a magazine! Having said that, you did you wonderful in your outfit and I’m glad that you enjoyed your 20-year reunion.
I’m loving the look of these tarts too.
Oh Paula, you are so kind. Wish you lived next door so you could help me eat the leftovers because they are beginning to catch up with me. 🙂
Why has it taken me until today to find you? I googled broccoli-rice casserole and voilà, your no canned soup recipe popped up. I am trying it tonight. All the ingredients are waiting for me to throw them together!
I love your website, recipes, and the way you write.
Teresa
I have these exact silicone molds and will be trying these gorgeous tarts. Speaking of gorgeous (but NOT a tart! ha!), you look so beautiful and young! All of the other women there were probably wishing they knew your secrets. I sure wish I knew how you stay so thin when you love dessert as much as me. And yes, I do eat a salad every day for lunch!
I’ll take a dozen right now this second!
Those little tarts look deliciously beautiful, Paula! Love the raspberry and mint on top.