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–+ servings

Mini Chocolate Tarts

Elegant bite-size mini chocolate tarts with a crisp cocoa shortcrust shell and silky dark chocolate ganache. Make-ahead friendly and perfect for parties.
Amanda
Prep Time 30 minutes
Cook Time 12 minutes
Cooling & chilling time 2 hours 20 minutes
Total Time 3 hours 2 minutes
Serving Size 8 tartlets

Equipment

  • Mini tart pans (3–4 inch) with removable bottoms
  • Mixing bowls
  • Rolling Pin
  • Measuring cups and spoons
  • Whisk
  • rubber spatula
  • Parchment paper or foil
  • Baking weights or dried beans
  • Baking sheet
  • Small saucepan
  • Cooling rack

Ingredients

  • 1 1/4 cups all-purpose flour for the tart shells
  • 1/3 cup unsweetened cocoa powder for the tart shells
  • 1/2 cup unsalted butter cold, cubed
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2–3 tbsp ice water add as needed
  • 8 oz dark chocolate 70% or bittersweet, chopped
  • 1 cup whipping cream
  • 2 tbsp unsalted butter for ganache
  • 1 pinch salt
  • fresh berries optional topping
  • whipped cream optional topping
  • chocolate curls optional topping
  • flaky sea salt optional topping

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease mini tart pans and place them on a baking sheet.
  • Make the cocoa dough: In a bowl, whisk flour, cocoa powder, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg yolk, then add ice water 1 tablespoon at a time until the dough just comes together.
  • Chill the dough for 15 minutes (helps prevent shrinking). Roll out on a lightly floured surface to about 1/8-inch thick.
  • Press dough into the mini tart pans, making sure to cover the bottom and sides evenly. Trim excess and prick the bottoms with a fork.
  • Blind bake: Line each shell with parchment/foil and fill with baking weights or dried beans. Bake 10–12 minutes, until the edges look set. Remove weights and liner; bake 2 more minutes if the base looks wet. Cool completely.
  • Make ganache: Heat the cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour hot cream over the chopped chocolate in a bowl. Let sit 2 minutes, then whisk until smooth and glossy. Whisk in butter and a pinch of salt.
  • Fill: Spoon or pour ganache into cooled tart shells, filling almost to the top. Tap gently to level.
  • Chill: Refrigerate tarts until fully set, at least 2 hours.
  • Serve: Let tarts sit at room temperature for about 10 minutes before serving. Top with berries, whipped cream, chocolate curls, or a pinch of flaky salt if desired.

Notes

Make ahead: Bake tart shells up to 2 days in advance and store airtight at room temperature. Fill with ganache up to 1 day ahead and refrigerate. Serving tip: These taste best slightly cool—not ice-cold—so the ganache stays silky. Storage: Keep refrigerated up to 3 days. Freeze unfilled shells up to 1 month.

Nutrition

Calories: 490kcal | Protein: 6g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 120mg