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.
Jen S
This looks delicious! I’m always a bit hesitant to do tarts because the crust terrified me haha.
Jolina
I’m the same! This year I decided to face my fears and start learning more about dough and breads 🙂
Kallia
Great recipe!!! I love me anything chocolate-y! Do you think instead of espresso, I could use greek coffee instead? I would love to make it!
Jolina
Absolutely! I haven’t tried but Greek coffee is marvelous and I think that would really enhance the chocolate flavour even more.
Michael
Another awesome recipe. Will need to try this for the holidays — thanks for sharing 🙂
Andrea
Oh I’m in with all of that food – and considering I’m not feeling too well today, it’s very soothing too 🙂
Jolina
Glad it helps a little…hope you feel better!
Jack bransson
This looks so delicious and pretty. We did something similar to this but i think this taste better. I will definitely try it soon!
Debbie Savage
This recipe for your chocolate brownie tart looks incredible! I want to give this a try when I am feeling adventurous. Anything with homemade crusts scare me but it looks so YUMMY!
Jolina
I feel intimidated by crusts too which is why I’m super happy with this one…so much easier to handle than most. Hope you try it!
Stephanie
Wow, this looks and sounds absolutely delicious! My husband and I (and our oldest son) have the biggest sweet tooth, we are going to have to try this soon.
Alice Boswell
I love everything that has chocolate in it. It looks easy to make and I have all the ingredients at home.
Suchi
Such a yummy recipe!! Perfect for the holidays! Love the pics.
Jolina
Thanks Suchi! Really bummed we couldn’t meet up. Maybe next time, NYC is just a hop and a skip away after all 🙂
Jen Temcio
You took some delicious things and inspired to put them together to make something incredible! I like how you think 😉
Lorelai
Oh, my, this chocolate tart looks decadent! The brown butter crust sounds amazing too. Pinning this for later.
Lois Alter Mark
This recipe speaks to me on so many levels: chocolate + brownies + pie! Absolute heaven. Your photos have me totally drooling. This tart might be the one thing that finally gets me into the kitchen!
Jolina
I hope it does 🙂
Georgia Stallcop
This looks like a delicious addition to any holiday table. I will definitely try it out. I am sure it will be as tasty as it looks decadent.
Julie
What a lovely pie! So cool that the idea came from a movie. I’ve got to see that one and try this pie.
Jeanine
Oh my goodness. I have been REALLY craving brownies the last few days and would LOVE this. It looks so delicious. I am going to have to try to make this!