Mini Chocolate Tarts with Ganache are little bites of chocolate heaven that everyone will love. These tarts have a crisp, buttery crust filled with rich, smooth chocolate ganache that melts in your mouth. They’re just the right size for a sweet treat without feeling too heavy.
I love making these tarts for special occasions or just when I want an easy, impressive dessert. The best part is that you can prepare the crust ahead of time, and the ganache only takes a few minutes to mix and pour. It’s simple but feels fancy enough to share with friends or family.
My favorite way to serve them is chilled with a sprinkle of sea salt or a few fresh berries on top. They’re perfect for a dinner party or a cozy night in. Whenever I bring these mini tarts out, they disappear fast, and people always ask for the recipe!
Key Ingredients & Substitutions
All-purpose flour & cocoa powder: The flour helps form a crisp tart shell while cocoa powder gives it that rich chocolate flavor. If you want a gluten-free option, try almond flour but expect a softer crust.
Butter: Cold, unsalted butter is best for creating a flaky, tender crust. You can swap for a plant-based butter to make the recipe dairy-free, though the texture might be slightly different.
Chocolate: Bittersweet or semisweet chocolate works well for the ganache, balancing sweet and bitter. If you prefer a sweeter tart, milk chocolate can be used, but the flavor won’t be as intense.
Heavy cream: This makes the ganache silky and smooth. For a dairy-free version, use coconut cream instead, which adds a subtle coconut note.
Fresh berries: Berries add a fresh, tart contrast to the rich chocolate. Feel free to use any berry you like or even small slices of fruit like kiwi or mandarin segments.
How Do You Make a Perfect Chocolate Ganache That’s Smooth and Shiny?
The key is heating the cream just right and letting the chocolate melt gently.
- Heat the cream until it’s about to simmer, but don’t boil it. Boiling can cause the ganache to separate.
- Pour the hot cream over chopped chocolate and let it sit 1-2 minutes; this helps the chocolate soften evenly.
- Stir slowly from the center in small circles until everything combines into a glossy, smooth mixture.
- Add butter last if the recipe calls for it, stirring gently to enhance shine and richness.
Patience and gentle stirring will keep the ganache silky and perfect for filling your mini tart shells.
Equipment You’ll Need
- Mini tart pans – perfect size for shaping and baking these little tarts evenly.
- Food processor – makes mixing the tart dough quick and effortless.
- Rolling pin – helps roll out the dough smoothly to the right thickness.
- Heatproof bowl – essential for melting chocolate and mixing ganache safely over hot water or with hot cream.
- Small saucepan – for heating heavy cream gently without burning.
- Spatula or whisk – great for stirring ganache until perfectly smooth.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or chili powder to the crust for a warm, spicy twist that pairs well with chocolate.
- Mix chopped toasted nuts like hazelnuts or pecans into the ganache for extra crunch and flavor.
- Try filling the tart shells with peanut butter or almond butter before adding ganache for a nutty surprise.
- Use flavored extracts like orange or peppermint in the ganache to change up the taste for holidays or special occasions.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp cold water (as needed)
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz bittersweet or semisweet chocolate, chopped
- 2 tbsp unsalted butter, softened
For Garnish:
- Fresh berries (strawberries, raspberries, blackberries)
- Powdered sugar, for dusting
- Optional: crushed nuts or white chocolate shavings
How Much Time Will You Need?
This recipe takes about 45 minutes to prepare and bake the tart shells, plus 1 to 2 hours chilling time for the ganache to set. Overall, plan for around 2 to 2.5 hours, mostly hands-off while the tarts chill in the fridge.
Step-by-Step Instructions:
1. Prepare the Tart Crust:
In a food processor, combine the flour, cocoa powder, powdered sugar, and salt. Pulse until mixed. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse a few more times. Slowly add cold water, one tablespoon at a time, pulsing until the dough just starts to come together. Turn the dough onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
2. Bake the Tart Shells:
Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thick. Cut rounds slightly larger than your mini tart pans or muffin tins. Press the dough rounds into the pans and trim any excess. Prick the dough bottoms with a fork to keep them from puffing up. Put the tart pans on a baking sheet and bake for 12-15 minutes, until the crusts feel set. Remove from oven and cool completely before filling.
3. Make the Chocolate Ganache:
Put chopped chocolate and softened butter into a heatproof bowl. Heat the cream in a saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes to soften, then stir gently until smooth and glossy.
4. Assemble the Tarts:
Pour the ganache into the cooled tart shells, filling them up to the edges. Let the ganache spread naturally for a neat finish. Refrigerate your tarts for 1-2 hours until the ganache is firm.
5. Garnish and Serve:
Arrange fresh berries on top just before serving. Dust with powdered sugar for a pretty touch. Optionally, sprinkle some crushed nuts or white chocolate shavings for extra flavor and crunch. Enjoy these rich mini chocolate tarts with family and friends!
Can I Use Frozen Tart Shells for This Recipe?
Yes, you can! Just thaw them completely at room temperature before filling with ganache to avoid any sogginess or cracking.
How Long Do These Mini Chocolate Tarts Keep?
Store them in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.
Can I Substitute the Heavy Cream in the Ganache?
Absolutely! For a dairy-free option, use coconut cream or any plant-based cream instead. The ganache will be slightly different in flavor but still delicious.
What If I Don’t Have Mini Tart Pans?
You can use a muffin tin lined with cupcake liners or small ramekins. Just make sure to press the dough carefully and adjust baking time as needed.
