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Mini Chocolate Tarts

Mini Chocolate Tarts

Mini Chocolate Tarts are elegant, bite-sized desserts featuring a crisp, buttery cocoa crust filled with smooth, rich dark chocolate ganache. Perfect for parties or a special treat, these tarts are quick to make, customizable, and require only simple pantry ingredients.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 mini tarts 1x

Ingredients

Scale

For the Tart Shells

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons sugar
  • A pinch of sea salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 2–3 tablespoons cold water

For the Chocolate Ganache Filling

  • 3/4 cup heavy cream
  • 6 ounces high-quality dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • A pinch of sea salt

Instructions

  1. Prepare the Tart Shells: Mix the flour, cocoa powder, sugar, and a pinch of salt in a bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add cold water a little at a time and gently knead until a smooth dough forms. Wrap in plastic and chill for 20 minutes.
  2. Shape and Bake the Shells: Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Using a round cutter slightly larger than your mini tart pans, cut dough rounds. Press each round into the tart pans, trim any excess dough, then chill for another 10 minutes to prevent shrinking. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until firm but not overbaked. Let shells cool completely.
  3. Prepare the Chocolate Ganache Filling: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes. Stir gently until the mixture is glossy and smooth. Stir in vanilla extract and a pinch of sea salt.
  4. Fill the Tarts and Chill: Pour the ganache into the cooled tart shells, filling nearly to the top. Refrigerate for at least 1 hour, or until the ganache is fully set and firm to the touch.
  5. Serve and Enjoy: Carefully remove the tarts from the pans using a thin spatula or warming the pan slightly to avoid cracking. Garnish as desired with fresh berries, powdered sugar, sea salt, white chocolate shavings, mint leaves, or edible flowers. Serve chilled or at room temperature for best flavor and texture contrast.

Notes

  • Chill the dough well to prevent shrinking and maintain crisp edges during baking.
  • Use high-quality dark chocolate for the best ganache flavor.
  • Do not overbake the tart shells; slightly underbaked shells have a tender crumb.
  • Stir ganache slowly to avoid air bubbles and achieve a silky texture.
  • Remove tarts carefully to prevent cracking, using a thin spatula or warming the pans slightly.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 tart
  • Calories: 180
  • Sugar: 12g
  • Sodium: 40mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 40mg

Keywords: mini chocolate tarts, chocolate tart recipe, bite-sized desserts, chocolate ganache, easy chocolate tart, party dessert