Description

Mini Chocolate Tarts are bite-sized indulgent desserts featuring a crisp, buttery cocoa crust filled with rich, creamy bittersweet chocolate ganache. Simple to make with pantry staples, they’re perfect for any occasion from casual treats to elegant parties, with versatile options to customize flavor and dietary needs.

Ingredients

Scale

For the Tart Shells

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
A pinch of salt
1/2 cup cold unsalted butter, cut into cubes
2–3 tablespoons cold water

For the Chocolate Filling

3/4 cup heavy cream
6 ounces bittersweet chocolate chips or chopped bittersweet chocolate
2 large eggs, beaten
1 teaspoon vanilla extract

Instructions

Prepare the Tart Shells: Combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs, then add cold water a little at a time until the dough comes together. Chill the dough for at least 30 minutes to make it easier to handle.
Shape and Bake the Shells: Roll out the chilled dough and cut out small circles to fit mini tart pans or a muffin tin. Press the dough evenly into each mold and prick the bottoms with a fork. Bake at 350°F (175°C) for 10-12 minutes, until set but not overly browned. Remove from oven and cool completely.
Make the Chocolate Filling: Gently heat the heavy cream in a saucepan until it starts to simmer. Pour the warm cream over the bittersweet chocolate pieces and let stand for a couple of minutes to melt. Stir until smooth and glossy, then mix in the beaten eggs and vanilla extract until fully incorporated.
Fill and Chill: Pour the chocolate filling evenly into the cooled tart shells. Refrigerate for at least 2 hours until the filling is set but still creamy.
Serve and Enjoy: Once chilled, carefully remove the tarts from the molds. Garnish as desired and serve fresh. Store leftovers in the refrigerator.

Notes

Chill the dough well to prevent shrinking and maintain a crisp, tender crust.
Use high-quality bittersweet chocolate for the best flavor in the filling.
Do not overbake the tart shells to keep them crisp and not dry.
Temper eggs gently into the filling to avoid curdling and ensure a silky texture.
Allow adequate chilling time for tarts to set with a perfect creamy consistency.

Prep Time: 40 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini tart
Calories: 190
Sugar: 14g
Sodium: 45mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: mini chocolate tarts, chocolate dessert, bite-sized tart, chocolate ganache tart, easy chocolate recipe, party dessert