Mini chocolate tarts are the perfect 2-bite party desserts. They look chic and elegant, taste sophisticated, but are very easy to make! You only need 5 ingredients and we use ready-made tart shells for added convenience.
(Looking to make chocolate cake, too? This chocolate chiffon cake with whipped cream frosting is always a hit.)
Unlike other chocolate tarts, we use a whipped chocolate ganache filling in this recipe, one that I learned to make from What’s for Dessert, a highly recommended cookbook if you have a sweet tooth like me!
Using semi-sweet chocolate, the ganache is light, mousse-like and doesn’t need added sugar to taste amazing.
Fair warning — you can’t east just one of these chocolate tartlets. They’re that good.
Let’s get to it.
Why you’ll love making this recipe
Mini desserts are always fun to make and even funner to eat, especially these perfectly bite-sized chocolate treats.
- Simple. These tarts look like you spent hours in the kitchen making them but it’s secretly easy and quick to make. Love recipes like that! You only need 5 ingredients, including frozen mini tart shells form the store.
- Make-ahead. Plus, you can make these up to 2 days ahead of when you’re planning to serve them. So there’s no rushing the day of your get-together.
- Big batch. This recipe makes a big batch, too. Perfect for entertaining as there’s enough for everyone!
- Delicious. Most important of all, it’s delicious. Not overly sweet, pure chocolate bliss.
How to make
Because we use frozen tart shells, we skip a whole lot of time and energy by not making dough or pastry from scratch.
Ingredients and tools
To make this recipe for mini chocolate tarts, you’ll need butter and salt, plus:
- Frozen 2-inch mini tart shells — you can find these in the frozen section of your supermarket. I usually get 2 boxes of 18.
- Semi-sweet chocolate — since there are so few ingredients in this recipe, I suggest using the best semi-sweet chocolate that budget allows. It will make or break your tarts. I’m partial to Lindt Piccoli Swiss Premium Couverture Milk Chocolate but you can use any similar brand like Valrhona. You can also use chocolate baking bars.
- Heavy cream — heavy cream has at least 36% milk fat. You can also use full-fat whipping cream, or cream that has 35% milk fat. Anything lighter will not whip as nicely to the consistency we need.
Step-by-step photos
Preheat oven to 375F. Place tart shells on a baking sheet and bake for 10-15 minutes…
… or until they turn a light golden brown. Carefully remove from their moulds and set aside to cool completely. You can turn the oven off.
In a large bowl, place chopped chocolate, butter and salt.
In a small saucepan, heat ¾ cup of heavy cream over medium heat to a gentle simmer, or until you start to see bubbles appear on the edges of the pan. Remove from heat and set aside for 30 seconds to allow some of the heat to dissipate. After 30 seconds, pour cream over bowl with chocolate and let the mixture sit undisturbed for 5 minutes.
After 5 minutes gently whisk the mixture until the chocolate melts and the mixture is smooth and incorporated.
Set aside.
In another bowl, whip ½ cup of heavy cream…
… until you reach medium peaks.
Go back to your chocolate mixture and whip to thicken to the consistency of chocolate pudding. You can use the same mixer as the cream, no need to wash.
Transfer the whipped cream into the whipped ganache and fold until evenly blended and streak-free. Pipe the mixture into your baked tart shells. Enjoy!
Expert baker tips
Easy, right? Here are more tips for perfect mini chocolate tarts every time.
- Ganache is temperature-sensitive so it’s important to set aside your warm cream for 30 seconds after removing from the stove before pouring over the chocolate, and letting the mixture sit undisturbed for 5 minutes after pouring the cream. These steps help avoid the ganache from breaking, i.e., the cocoa butter separating from the solids which in turn will make the mixture oily.
- If your chocolate mixture starts to cool before all the chocolate is melted, you can microwave the mixture for 10 seconds then mix thoroughly. Repeat until the ganache is completely smooth.
- Best to keep the ½ cup of heavy cream in the fridge until you’re ready to whip it. This makes it easier to reach medium peaks.
- When whipping the cream or the ganache, start at low-medium speed then work your way up to medium-high speed.
- You can serve the tarts immediately — the chocolate ganache filling will have a light, mousse-like consistency. If you prefer a slightly fudgier filling, chill for at least an hour before serving.
(Love making ganache? Try this scrumptious strawberry brownies with chocolate ganache!)
Recipe FAQs
The best kind of chocolate to use for ganache is couverture chocolate or chocolate baking bars. They have higher cocoa butter content than regular chocolate which makes melting easier and also results to a shinier ganache.
I don’t recommend using chocolate chips because they’re meant to keep their shape at high temperatures so you may end up with a lumpy texture.
Save your chocolate chips for chocolate chip cookies!
You can make these up to 2 days ahead for best results. Just keep covered in the fridge. Note that the crust will get softer the longer the tarts are chilled.
There are so many ways to customize and serve these chocolate tartlets!
You can:
– Top with chocolate chips, shaved chocolate, chopped nuts, fresh fruit or whipped cream
– Sprinkle with cocoa powder or powdered sugar
– Drizzle with salted caramel sauce and more!
If you’re serving them the same day you made them, you can keep them on the counter at room temperature. If not, store covered in the fridge.
Leftovers should keep for up to a week kept in the fridge. Note that the crust will get softer the longer the tarts are chilled.
More tart recipes
Love making tarts? Check these out:
Happy baking!
Did you make this mini chocolate tart recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Mini Chocolate Tarts
Equipment
Ingredients
- 36 pieces frozen 2-inch mini tart shells thawed according to package instructions
- 6 oz semi sweet chocolate chopped
- ¼ cup unsalted butter room temperature, cut into pieces
- ¼ tsp salt
- 1¼ cups heavy cream divided into ¾ cup and ½ cup
Instructions
- Preheat oven to 375F. Place tart shells on a baking sheet and bake for 10-15 minutes or until they turn a light golden brown.36 pieces frozen 2-inch mini tart shells
- Carefully remove from their moulds and set aside to cool completely. Turn the oven off.
- In a large bowl, place chopped chocolate, butter and salt. Set aside.6 oz semi sweet chocolate, ¼ cup unsalted butter, ¼ tsp salt
- In a small saucepan, heat ¾ cup of heavy cream over medium heat to a gentle simmer, or until you start to see bubbles appear on the edges of the pan.1¼ cups heavy cream
- Remove from heat and set aside for 30 seconds to allow some of the heat to dissipate.
- After 30 seconds, pour cream over bowl with chocolate and let the mixture sit undisturbed for 5 minutes.
- After 5 minutes gently whisk the mixture until the chocolate melts and the mixture is smooth and incorporated (see note). Set aside.
- In another bowl, whip the remaining ½ cup of heavy cream until you reach medium peaks (see note).1¼ cups heavy cream
- Go back to your chocolate mixture and whip to thicken to the consistency of chocolate pudding. You can use the same beaters or whisk as the cream, no need to wash.
- Transfer the whipped cream into the whipped ganache and fold until evenly blended and streak-free.
- Pipe or scoop the mixture into your baked tart shells. Enjoy!
Video
Notes
- If your chocolate mixture starts to cool before all the chocolate is melted, you can microwave the bowl for 10 seconds then mix thoroughly. Repeat until the ganache is completely smooth.
- Best to keep the remaining ½ cup of heavy cream in the fridge until you’re ready to whip it. This makes it easier to reach medium peaks.
- When whipping the cream or the ganache, it’s best to start at low-medium speed then work your way up to medium-high speed.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Angela Tolsma
I have never made a tart, but I have a friend who would absolutely love this! I will definitely have to keep it in mine for his birthday. Also that’s so great that you are inspire to make things by whatever you are watching
Rhian Westbury
This sounds amazing, the butter crust sounds like a great contrast x
Heather
Mmmmmm, you had me at chocolate. This looks like that perfect in between dessert when you can’t decide or agree on whether to make pie or brownies.
Mayuri Saxena
Yum! This looks dee-licious. This chocolate brownie tart with brown butter is a perfect treat with coffee. I am going to try this recipe soon. Thanks for sharing!
Ejnosilla
Oh My Goodness! This looks like some chocolatey goodness right here! I am definitely going to try this recipe and not because it’s the holidays… because I love anything that has chocolate in it! My mouth is watering just looking at the pictures!
Jolina
I hear ya! We don’t need a special occasion to indulge in some chocolate 🙂
Aditya
Ohh if it was me, your ingredients would be over. Hehhe. But in all honesty, it looks delicious. Gosh my mouth got drooled after reading this.
Elizabeth
Chocolate brownie tart yes please! I’ll snack on this anytime of the day.
soonjoo
Anything with Chocolate is for me! Oh my this recipe is absolutely delicious! Yum! Need to try this this holiday! The kids will love it at our church!
Laura
oh nice!! I love chocolate brownies but have never had a chocolate brownie tart before!! That sounds delicious, and a butter crust too!
Jenny
What an amazing tart!!! I love all the chocolate on this, I know it would be a hit at my family get togethers!
Sharon Koenig
This is such a creative idea. I love it because everyone in my family always loves the crispy sides/bottoms of traditional brownies anyway. With this, there’s a bit of that crisp on every bite! Definitely going to be veganizing this and giving it a shot.
Jolina
That’s great! I’d love to see how your vegan version goes 🙂
Brandy
What a delicious idea to bring for holiday gatherings. I am thinking that this chocolate brownie tart with brown butter crust will be delicious!
Neely Moldovan
Anything with a brown butter crust sounds insanely good! I love a good tart and a good brownie!
Ana De- Jesus
I am sure that you will be able to perfect his lemon tart soon as you are a great baker but for now this chocolate brownie tart looks divine! I love the sound of the brown butter crust haha!
Alicia
Oh my goodness does this sound amazing. I have never thought to use brownie filling. I have to try this one soon!