These mini chocolate tarts are made with a tender shortcrust pastry shell and a simple chocolate ganache filling. They’re so easy to make in just a muffin pan, yet look elegant and indulgent. Crisp shell, silky ganache, a touch of whipped cream and fresh fruit—they make dessert look special even when you just pulled them together.
They’re perfect for dinner parties, afternoon tea, or whenever you’re craving something chocolatey without wanting to bake a large cake. Chill them, decorate them, serve cold—they travel well and offer a bite‑size delight that feels luxurious with minimal fuss.
Why You’ll Love This Recipe
- Tender shortcrust pastry that melts in your mouth
- Rich, smooth ganache filling that balances sweetness and depth
- Beautiful presentation in mini tart format—perfect bite‑size treats
- Flexible toppings: whipped cream, fresh fruit, flaky salt … whatever you like
- Can be made ahead; chilling improves texture and flavor melding
Ingredients (Yields 18 Mini Tarts)
For the Tart Shell
- 170 g unsalted butter, softened to room temperature
- 120 g powdered sugar
- 1 large egg, room temperature
- 350 g all‐purpose flour
- ½ teaspoon salt
For the Chocolate Ganache Filling
- 300 g dark or semi‑sweet chocolate, roughly chopped
- 300 g heavy cream
For the Toppings
- 200 g heavy or whipping cream
- 20 g powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries or other fresh fruit
- 1 tablespoon flaky salt
Instructions
Step 1: Prepare Tart Shell Dough
Mix dry ingredients: In a medium bowl, stir together flour and salt. Set aside.
Cream butter and sugar: In a large mixing bowl, beat softened butter until creamy. Add powdered sugar and beat until fluffy.
Add egg: Beat in the egg until combined.
Add flour: Add the flour mixture and beat on low speed until it forms a soft, crumbly dough.
Shape & chill dough: Turn the dough out onto plastic wrap; press it into a disc. Wrap and chill in the refrigerator for at least 2 hours (or overnight) until firm.
Step 2: Shape & Blind Bake Tart Shells
Roll out dough: On a floured surface, roll dough to about ⅛‑inch thickness. Use a scalloped round cookie cutter to cut out rounds slightly larger than muffin pan cavities.
Press into muffin pan: Gently press each round into the wells of a muffin pan; patch any tears with scraps.
Chill shell: Chill the filled muffin pan in the fridge for about 30 minutes while oven preheats to 350°F (175°C).
Blind bake: Line shells with liners and baking weights or uncooked rice. Bake for 18–20 minutes or until edges are golden brown. Let shells cool slightly, then remove from pan and cool fully on a wire rack.
Step 3: Make Chocolate Ganache Filling
Heat cream: Warm heavy cream until just simmering around edges.
Pour over chocolate: Place chopped chocolate in a heat‑safe bowl and pour hot cream over it. Let sit for about 3 minutes without stirring.
Mix to smooth ganache: Stir mixture until chocolate melts completely and ganache is smooth. Let cool slightly until thickened but still pourable.
Step 4: Fill & Chill Tarts
Fill shells: Pipe or spoon ganache into each cooled tart shell, filling to about ¾ full.
Chill tarts: Refrigerate tarts until ganache is set, about 30 minutes minimum.
Step 5: Add Toppings & Serve
Whip cream: Beat heavy cream, powdered sugar, and vanilla until firm peaks form.
Decorate: Pipe a dollop of whipped cream on each tart. Add fresh fruit or a pinch of flaky salt if desired. Serve chilled.
Tips for Success
- Make sure your butter is softened (but not melting) for pastry to blend properly
- Chill the dough thoroughly so it’s easier to roll and shape without shrinking
- Use good quality chocolate—flavor of ganache depends heavily on chocolate choice
- When warming cream, don’t let it boil; small simmer is enough to melt the chocolate gently
- Let ganache cool a bit before piping so it doesn’t drip or run out of the shells
Final Thoughts
These Mini Chocolate Tarts look fancy but are surprisingly simple to pull off. With a crisp shell, luscious chocolate filling, and a pop of whipped cream or fresh fruit, they feel like dessert from a patisserie. The satisfaction of making something special with just a few steps is huge.
If you’re hosting or just want to treat yourself, these tarts deliver. Make them ahead, chill, and serve cold. They’re elegant, delicious, and flexible for toppings, occasions, and flavor tweaks. Once you try them, you’ll likely find yourself making them again and again.
Share Your Creations
Made these Mini Chocolate Tarts?
Leave a comment and let me know how yours turned out!
Did you use a different chocolate (like milk, white), switch up the fruit, or skip sweet toppings? I’d love to see your variations and what you served them with!
Mini Chocolate Tarts
Ingredients
For the Tart Shell
- 170 g unsalted butter softened to room temperature
- 120 g powdered sugar
- 1 large egg room temperature
- 350 g all‐purpose flour
- ½ teaspoon salt
For the Chocolate Ganache Filling
- 300 g dark or semi‑sweet chocolate roughly chopped
- 300 g heavy cream
- For the Toppings
- 200 g heavy or whipping cream
- 20 g powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries or other fresh fruit
- 1 tablespoon flaky salt
Instructions
Step 1: Prepare Tart Shell Dough
- Mix dry ingredients: In a medium bowl, stir together flour and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat softened butter until creamy. Add powdered sugar and beat until fluffy.
- Add egg: Beat in the egg until combined.
- Add flour: Add the flour mixture and beat on low speed until it forms a soft, crumbly dough.
- Shape & chill dough: Turn the dough out onto plastic wrap; press it into a disc. Wrap and chill in the refrigerator for at least 2 hours (or overnight) until firm.
Step 2: Shape & Blind Bake Tart Shells
- Roll out dough: On a floured surface, roll dough to about ⅛‑inch thickness. Use a scalloped round cookie cutter to cut out rounds slightly larger than muffin pan cavities.
- Press into muffin pan: Gently press each round into the wells of a muffin pan; patch any tears with scraps.
- Chill shell: Chill the filled muffin pan in the fridge for about 30 minutes while oven preheats to 350°F (175°C).
- Blind bake: Line shells with liners and baking weights or uncooked rice. Bake for 18–20 minutes or until edges are golden brown. Let shells cool slightly, then remove from pan and cool fully on a wire rack.
Step 3: Make Chocolate Ganache Filling
- Heat cream: Warm heavy cream until just simmering around edges.
- Pour over chocolate: Place chopped chocolate in a heat‑safe bowl and pour hot cream over it. Let sit for about 3 minutes without stirring.
- Mix to smooth ganache: Stir mixture until chocolate melts completely and ganache is smooth. Let cool slightly until thickened but still pourable.
Step 4: Fill & Chill Tarts
- Fill shells: Pipe or spoon ganache into each cooled tart shell, filling to about ¾ full.
- Chill tarts: Refrigerate tarts until ganache is set, about 30 minutes minimum.
Step 5: Add Toppings & Serve
- Whip cream: Beat heavy cream, powdered sugar, and vanilla until firm peaks form.
- Decorate: Pipe a dollop of whipped cream on each tart. Add fresh fruit or a pinch of flaky salt if desired. Serve chilled.
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