Name: Mini Chocolate Tarts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: International
Ingredients: 170 g unsalted butter (softened to room temperature); 120 g powdered sugar; 1 large egg (room temperature); 350 g all-purpose flour; 1/2 teaspoon salt; 300 g dark or semi-sweet chocolate (roughly chopped); 300 g heavy cream; 200 g heavy cream or whipping cream; 20 g powdered sugar; 1 teaspoon vanilla extract; Fresh strawberries (or other fresh fruits); 1 tablespoon flaky salt

Jump to Recipe·5.2 from 10 reviews

If ever there was a showstopper for chocolate lovers that’s as charming as it is delicious, it’s these Mini Chocolate Tarts. Each bite packs the crave-worthy richness of smooth chocolate ganache inside a tender, buttery shell and gets crowned with clouds of vanilla whipped cream or a jewel-bright fresh fruit. They’re everything you want in a bite-sized dessert: sophisticated, decadent, and so much fun to make and share. Whether you’re whipping them up for a special occasion or a cozy night with friends, these little gems are sure to steal the spotlight at any table.

Mini Chocolate Tarts Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Mini Chocolate Tarts is refreshingly simple, but each element truly shines. Every item plays a vital role in the beauty, flavor, and irresistible texture of these little tarts, making each one totally worth the minimal effort.

Unsalted butter (170g): Butter is the backbone of your crisp, melt-in-the-mouth tart shell. Use unsalted so you control the saltiness.
Powdered sugar (120g + 20g): This gives both the tart shells and whipped cream topping a delicate sweetness without a grainy texture.
Large egg: Adds richness and helps the dough hold together beautifully.
All-purpose flour (350g): Flour forms the structure of your shell, making it sturdy yet oh-so-tender.
Salt (1/2 teaspoon): A dash enhances every flavor—trust me, don’t skip it!
Dark or semi-sweet chocolate (300g): The heart of the ganache; choose a bar you truly love eating on its own for best results.
Heavy cream (300g + 200g): Used in both the ganache and whipped cream, it makes both impossibly creamy and luscious.
Vanilla extract (1 teaspoon): Adds warm depth to your whipped cream topping.
Fresh strawberries (or other fresh fruits): For a burst of color and a refreshing contrast to the richness.
Flaky salt (1 tablespoon): A final sprinkle of salt enhances the chocolate and brings out all the flavors (don’t be shy!).

How to Make Mini Chocolate Tarts

Step 1: Prepare and Chill the Tart Dough

First things first, you’ll whip together the tart shell dough. Cream your softened butter until it’s dreamy and fluffy, then add the powdered sugar, beating a little more until light. Crack in your egg and blend until smooth. Now the dry ingredients — stir the flour and salt first so they’re evenly combined, then mix them in gently until the dough looks soft and a tad crumbly. Don’t worry if it doesn’t look perfectly cohesive, that’s exactly what you want! Press the dough into a flattened disc, wrap in plastic, and let it rest in the fridge for at least two hours (or overnight if you like to plan ahead). This downtime is non-negotiable for that tender, flaky snap in each Mini Chocolate Tart.

Step 2: Shape and Bake the Tart Shells

Once the dough is chilled, get your muffin pan ready and preheat the oven to 350°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a scalloped cookie cutter to create cute rounds, then gently nudge each one down into the muffin pan wells. Any little tears? Just patch them up with excess dough—rustic charm is your friend. Pop the whole pan in the fridge to chill for another half-hour while the oven heats, then add muffin liners and baking weights (or rice) to keep the crusts from puffing. Bake for 18–20 minutes until golden at the edges. Allow the shells to cool for a few minutes in the pan before transferring to a wire rack.

Step 3: Make the Silky Chocolate Ganache

The chocolate filling is simplicity itself but so luxurious. Place your chopped chocolate in a heatproof bowl. Gently heat the cream just until it’s steaming and pour it over the chocolate. Let this sit undisturbed for three minutes—the heat will work its magic. Now, stir until you have a glossy, lump-free ganache. Allow it to cool for a bit to thicken up without setting, then transfer to a piping bag (or plastic bag with the tip cut off). Squeeze the ganache into each tart shell, about three-quarters full—it will set into a shiny, velvety center as it cools.

Step 4: Whip and Pipe the Toppings

Your Mini Chocolate Tarts are even more spectacular with a dollop of freshly whipped cream or a scattering of fresh fruit. Add cream, powdered sugar, and vanilla to a large bowl, and whip until you have firm, fluffy peaks. Transfer it to a piping bag with a big tip and swirl it on top of your ganache-filled tarts. Alternate with fresh strawberries or sprinkle a pinch of flaky salt, depending on your mood. Get creative—each tart can have its own personality!

Step 5: Assemble and Enjoy!

Once your tarts are topped, the hardest part is waiting for the chocolate to set enough to hold its shape—or dive in and embrace the ooze! Line up your Mini Chocolate Tarts on a pretty platter, admire their cuteness, and get ready to enjoy the praises (and the first bite!).

How to Serve Mini Chocolate Tarts

Garnishes

Finishing each tart is like accessorizing an outfit—it’s all about the extras! Try whipped cream piped high, vibrant berries, delicate chocolate curls, or a dusting of cocoa powder. If you’re a fan of sweet-and-salty, a few flakes of crunchy salt on the chocolate are pure magic. Feel free to mix and match; variety only makes the plate more tempting.

Side Dishes

Mini Chocolate Tarts are a stunning centerpiece for a dessert spread, but they also play well with friends. Pair them alongside fresh fruit platters, a scoop of tangy raspberry sorbet, or a handful of toasted nuts for even more textural contrast. For a celebratory touch, offer them with espresso or glasses of bubbly to balance the richness with something bright and refreshing.

Creative Ways to Present

To elevate your presentation, try serving the tarts on individual plates with edible flowers or drizzle a little raspberry sauce on the side. Arrange the Mini Chocolate Tarts on a tiered cake stand for a tea party vibe, or line them up in neat rows for dessert buffets and potlucks. For a whimsical twist, set up a topping bar and let everyone customize their own mini masterpiece!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, the tarts store beautifully. Place them in an airtight container and keep them in the refrigerator—they will stay fresh for up to 3 days. The shells remain crisp, and the ganache keeps its shine. Just be sure to add delicate fruit toppings right before serving to keep everything looking perky.

Freezing

You can absolutely freeze the unfilled, baked tart shells! Store them in zipper bags with parchment between the layers. When you’re ready, thaw at room temperature and fill just before serving. While it’s possible to freeze filled Mini Chocolate Tarts without whipped cream or fruit toppings, ganache can sometimes lose a little shine—though the flavor stays spot-on.

Reheating

These Mini Chocolate Tarts are meant to be enjoyed at room temperature or slightly chilled. If the shells seem a little too firm, give them just a few minutes out of the fridge before serving. Avoid reheating in the oven or microwave, as the ganache and cream won’t appreciate the extra heat and could separate.

FAQs

Can I make Mini Chocolate Tarts gluten-free?

Absolutely! Swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend. Just chill your dough thoroughly, and the results will be every bit as buttery and crisp. You can now share these beauties with everyone at your table!

What if I don’t have a muffin pan?

No worries! You can also use mini tart pans or even silicone cupcake molds. Just adjust the amount of dough and keep an eye on the bake time, as thinner shells can brown quickly. Your mini tarts will still turn out charming and delicious.

Can I use milk chocolate instead of dark or semi-sweet chocolate?

You sure can! The texture will be just as smooth, but the overall sweetness will increase. If you like things a little less rich, milk chocolate could be a fun twist—just balance any extra sweet toppings with something tart like raspberries.

How can I prevent the tart shells from shrinking?

Chilling the dough twice (once before rolling and again after shaping it in the muffin pan) is the key. Also, don’t skip the baking weights or rice in the liners; they keep the dough snug against the pan, preventing it from slipping down the sides as it bakes.

Can I prep the whipped cream ahead of time?

You can whip the cream a couple of hours in advance! Keep it in the fridge, and if needed, give it a quick whisk before piping to revive its fluffiness. Add it to the tarts just before serving for the prettiest finish.

Final Thoughts

If you’re searching for that perfect bite of chocolate bliss, then these Mini Chocolate Tarts are simply a must-try. Each one is a tiny package of pure joy—decadent, elegant, and always a crowd-pleaser. I hope you fall in love with them just like I have, and that they find their way into your favorite celebrations and everyday treats!