Preview: These Mini Chocolate Tarts start with either a chocolate or vanilla shortbread crust and are filled with rich chocolate ganache. They are decadent! The small size makes them perfect for serving and eating at showers and wedding receptions.
The chocolate ganache filling in these cute little tartlets is so easy, it’s almost embarrassing when people give you compliments.
Mini Chocolate Tarts are a cousin to my Fresh Fruit and Cream Mini-Tarts, one of the most popular recipes on this website. An unbelievably rich, chocolate and truffle-like mixture replaces the cooked custard filling of the original mini-tarts.
Tips for making the shortbread crusts:
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.
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.
How to roll out mini-tart shortbread crusts:
Form dough into a log. Chill for a couple of hours.
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.
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.
More mini-tart recipes:
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
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
- Add first four ingredients to a food processor and pulse until well blended.
- Cut butter into 8 pieces. Add to dry ingredients and pulse until the mixture looks like oatmeal.
- 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.
- 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.
- 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.
- 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.
- Cover and freeze mini-tart shells until rock hard.
- 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.
- Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.
Chocolate Ganache Filling
- Chop chocolate and place into a deep bowl.
- Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
- 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.
- Add butter in small pieces and continue mixing gently until 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.
- Fill cooled tartlet shells with ganache.
- 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.
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Serving Size:1 tart
Amount Per Serving: Calories: 237Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 121mgCarbohydrates: 17gFiber: 2gSugar: 5gProtein: 4g