Mini Chocolate Tarts

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Mini chocolate tarts are the perfect 2-bite party desserts. They look chic and elegant, taste sophisticated, but are very easy to make.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: North American

Servings: mini tarts

Calories: 72kcal

Author: Jolina

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

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!

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.