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Mini Chocolate Tarts Recipe

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4.4 from 7 reviews

These mini chocolate tarts feature a crisp, buttery tart shell filled with a rich, smooth dark chocolate ganache and topped with light whipped cream and fresh fruit or flaky salt. Perfect for elegant gatherings or a decadent dessert bite, they combine classic pastry techniques with indulgent flavors.

Ingredients

Tart Shell

  • 170 g unsalted butter, softened to room temperature
  • 120 g powdered sugar
  • 1 large egg, room temperature
  • 350 g all-purpose flour
  • 1/2 teaspoon salt

Chocolate Ganache Filling

  • 300 g dark or semi-sweet chocolate, roughly chopped
  • 300 g heavy cream

Toppings

  • 200 g heavy cream or whipping cream
  • 20 g powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh strawberries or other fresh fruits
  • 1 tablespoon flaky salt

Instructions

  1. Mix dry ingredients: In a medium bowl, stir together the flour and salt, then set aside for later use.
  2. Cream butter and sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter until creamy. Add powdered sugar and beat starting on low speed, increasing to medium, until the mixture is fluffy.
  3. Mix in egg: Add the egg to the butter-sugar mixture and beat until fully combined.
  4. Add flour: Add the flour and salt mixture gradually to the wet ingredients and beat on low speed until a soft, crumbly dough forms.
  5. Press dough together: Transfer the dough onto a sheet of plastic wrap and use your hands to press it into a flattened disc. Wrap tightly and chill in the fridge for at least 2 hours or overnight.
  6. Roll out the dough: On a floured surface, roll the chilled dough to about 1/8 inch thickness. Use a scalloped round cookie cutter to cut out rounds.
  7. Push dough into muffin pan: Place each dough round over the holes of a muffin pan. Gently press the dough down with your knuckle to fit into each well, patching any tears with scraps.
  8. Chill and preheat: Chill the dough-lined pan in the fridge for about 30 minutes while preheating the oven to 350°F (175°C).
  9. Add baking weights: Place muffin liners on top of each dough round and fill them with baking weights or uncooked rice to prevent puffing.
  10. Bake tart shells: Bake the tart shells for 18-20 minutes until the edges are golden brown.
  11. Let cool: Remove the liners and baking weights. Let the tart shells cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.
  12. Prepare chocolate ganache: Place the chopped chocolate in a heat-safe bowl. Heat 300 g of heavy cream on the stovetop or in the microwave until it just begins to simmer with small bubbles. Pour the hot cream over the chocolate and let sit undisturbed for 3 minutes.
  13. Stir ganache: Stir the mixture until the chocolate is fully melted and smooth.
  14. Transfer to piping bag: Allow the ganache to cool slightly until thick but pourable, then transfer it to a piping bag and cut the tip off.
  15. Fill tart shells: Pipe the ganache into each tart shell until about three-quarters full.
  16. Make whipped cream: In a large mixing bowl, combine 200 g heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until firm peaks form.
  17. Pipe whipped cream: Transfer whipped cream to a piping bag fitted with a large round tip and pipe dollops onto some of the tarts.
  18. Add toppings: Decorate remaining tarts with fresh strawberries or other fresh fruits, or sprinkle some with flaky salt to finish.

Notes

  • Chilling the dough is essential for a tender, flaky crust and easier handling.
  • Baking weights or rice help prevent the tart shells from puffing up during baking.
  • The ganache should be slightly cooled before piping to avoid melting the tart shells.
  • Fresh seasonal fruits can be substituted for strawberries based on availability.
  • Flaky salt adds a delightful contrast to the sweet chocolate filling.

Find it online: https://bitezly.com/mini-chocolate-tarts-recipe/