Description
These Irresistible Mini Chocolate Tarts feature a buttery, flaky crust filled with a luscious, smooth chocolate ganache. Perfectly bite-sized, these French-inspired desserts combine rich semi-sweet chocolate with a hint of vanilla and a delicate crust, making them an elegant treat for any occasion.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons cold water
Chocolate Ganache Filling
- 1 cup heavy cream
- 8 ounces semi-sweet or dark chocolate, chopped
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- Flaky sea salt or berries for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crusts.
- Make the Dough: In a mixing bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time until the dough just comes together.
- Form Tart Shells: Press the dough evenly into mini tart pans or a mini muffin tin to about 1/4 inch thickness. Prick the bottoms of the tart shells with a fork to prevent puffing during baking.
- Bake the Crusts: Bake the tart shells for 12–15 minutes or until they turn lightly golden. Remove from oven and allow them to cool completely in the pans.
- Prepare Ganache: While the crusts cool, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate.
- Mix Ganache: Stir the chocolate and cream together until smooth and glossy. Then add the room temperature butter and vanilla extract, stirring until fully incorporated and silky smooth.
- Fill Tart Shells: Pour the chocolate ganache evenly into the cooled tart shells, smoothing the tops with a spatula or back of a spoon.
- Chill to Set: Refrigerate the filled tart shells for at least 1 hour or until the ganache is fully set and firm.
- Garnish and Serve: Before serving, optionally garnish with flaky sea salt, fresh berries, or a dollop of whipped cream for an elegant finish.
Notes
- The tart shells can be prepared ahead of time and stored in an airtight container to save prep time.
- For a richer chocolate flavor, try adding a teaspoon of espresso powder to the ganache mixture.
- These mini tarts freeze well for up to one month; thaw them overnight in the refrigerator before serving.
