If you’ve ever felt personally attacked by a dessert that disappears in two bites, welcome to my world. These mini chocolate tarts are the kind of treat you bake when you want to feel fancy, but also kinda lazy. They look like they belong in a pastry shop window, but spoiler alert: they’re ridiculously easy. We’re talking about buttery tart shells with smooth, rich ganache that hits all the right notes—no frills, no drama. This recipe came about after I accidentally bought too many chocolate bars during a sale (oops, but not really). They sat in my pantry whispering sweet nothings until one day, I gave in. And let me tell you, the result was worth every impulsive purchase. Whether you’re treating yourself, impressing guests, or just bored on a Tuesday, this is one of those easy chocolate dessert recipes you’ll come back to over and over again. And if you’re a mini daschund parent like me, you’ll appreciate the bite-sized charm—just don’t share these with the pup. It’s chocolate, remember?
Table of Contents
- 1) Key Takeaways
- 2) Easy Mini Chocolate Tarts Recipe
- 3) Ingredients for Mini Chocolate Tarts
- 4) How to Make Mini Chocolate Tarts
- 5) Tips for Making Mini Chocolate Tarts
- 6) Making Mini Chocolate Tarts Ahead of Time
- 7) Storing Leftover Mini Chocolate Tarts
- 8) Try these desserts next!
- 9) Mini Chocolate Tarts
- 10) Nutrition
1) Key Takeaways
- What ingredients do you need for mini chocolate tarts?
- Can I make the tart shells ahead of time?
- What’s the best chocolate to use in ganache?
- How do I store leftover dessert recipes?
2) Easy Mini Chocolate Tarts Recipe
Sometimes, all you want is a small, quiet moment with something sweet. These mini chocolate tarts check all the boxes for dessert recipes that don’t overstay their welcome. The crust comes together fast, and the filling? It’s rich, silky, and dark as a secret. I love how these little guys deliver big flavor with such little effort.
I came up with this recipe after a grocery run where I might’ve bought way too much chocolate. It sat there staring me down every time I opened the pantry, and eventually, I gave in. What came out of it was one of those easy chocolate dessert recipes you don’t forget. Each bite is pure comfort and just fancy enough to serve to company.
So whether you’re looking for easy dessert recipes for a dinner party or just need a win on a random Tuesday, this one’s for you. It’s one of those recipes for dessert that doesn’t try too hard, but still makes you feel like you nailed it.
3) Ingredients for Mini Chocolate Tarts
All-purpose flour gives the tart shells structure without being too dense. It’s the backbone here. You’ll need just over a cup, and it doesn’t need to be sifted. Simple is good.
Unsalted butter, cold and cubed, cuts into the flour like a charm. That’s how you get a tender, crumbly crust. I keep my butter in the fridge right up until I need it.
Granulated sugar adds just the right touch of sweetness to the crust. It’s not overpowering, but it balances out the richness of the ganache later.
Egg yolk holds the dough together. It gives the crust a little richness too. Don’t toss the white—you can use it in breakfast tomorrow.
Cold milk or water brings the dough together. Start with one tablespoon and only add more if needed. Too much and the crust gets tough.
Heavy cream is where things get luxurious. Warm it up and it melts the chocolate like a dream. It’s the base for that glossy ganache.
Dark chocolate, chopped, makes up the bulk of the filling. Choose one you’d enjoy eating straight, and you’ll be happy with the result.
Instant coffee is optional but worth it. It deepens the chocolate flavor and gives it a little edge. I toss it in whenever I want a subtle boost—chocolate coffee recipes always win in my book.
4) How to Make Mini Chocolate Tarts
Step 1. Mix the flour and sugar in a bowl. Cut in the cold butter until you’ve got a crumbly mix. This takes a few minutes, so take your time. You want pea-sized bits.
Step 2. Add the egg yolk and just a bit of cold milk or water. Stir gently with a fork until the dough starts to come together. Press it into a ball and try not to overwork it.
Step 3. Press the dough into mini tart molds. No need to roll it out unless you’re feeling fancy. Chill the molds in the fridge for 15 minutes so they hold their shape.
Step 4. Bake the shells at 350°F until golden brown, about 18 to 20 minutes. Let them cool completely. This is a good time to make the filling.
Step 5. Heat the heavy cream in a small pot until it just starts to simmer. Pull it off the heat and stir in the chopped chocolate and coffee granules (if using). Stir until smooth.
Step 6. Pour the ganache into the tart shells. Smooth the tops with a spoon and place them in the fridge to set for at least an hour.
Step 7. Before serving, top with a little sea salt, fresh berries, or shaved chocolate if you’re feeling it. Or leave them plain—they’re great either way.
5) Tips for Making Mini Chocolate Tarts
Start with cold butter. It makes a difference in how flaky and tender your crust turns out. If the butter starts to melt while mixing, toss everything in the freezer for five minutes and try again.
Use good chocolate. This seems obvious, but since chocolate is the main flavor here, use something you like eating straight. These are easy chocolate dessert recipes, not excuses for bad chocolate.
Keep your tart shells cool before baking. This helps them hold their shape in the oven. Skipping this step might leave you with saggy sides. No one wants saggy dessert recipes.
6) Making Mini Chocolate Tarts Ahead of Time
You can easily make the tart shells a day or two ahead and store them at room temp in a sealed container. They stay crisp and hold up well to the filling later. This trick saves time when prepping for a gathering.
The ganache can also be made ahead, but store it in a separate container and reheat gently before filling the tarts. I like to keep the components separate until I’m ready to assemble, so nothing gets soggy.
This makes them a great choice when you’re planning out your weekend dessert recipes. Minimal stress, maximum reward.
7) Storing Leftover Mini Chocolate Tarts
Keep any leftover tarts in the fridge. A sealed container keeps the crust from softening too fast. They last about 3 days before the texture shifts a bit.
If you want to freeze them, do it without the garnish. Wrap each tart in plastic and store them in a freezer-safe bag. Let them thaw in the fridge overnight. They hold up surprisingly well.
That said, I rarely have leftovers with recipes for dessert this good. But if you do, they’re a nice late-night treat when the sweet tooth strikes again.
8) Try these desserts next!
9) Mini Chocolate Tarts
Mini Chocolate Tarts – Dessert Recipes for Sweet Cravings
Ingredients
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1-2 tbsp cold milk or water
- 1/2 cup (120ml) heavy cream
- 100g dark chocolate, chopped
- 1 tsp instant coffee (optional)
Instructions
- In a mixing bowl, combine flour and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Mix in the egg yolk and just enough milk to bring the dough together. Don’t overwork it.
- Press dough into tart molds. Chill in fridge for 15 minutes.
- Preheat oven to 350°F (175°C). Bake tart shells for 18-20 minutes or until golden. Let cool.
- Heat heavy cream in a small saucepan until it starts to simmer. Remove from heat.
- Stir in chopped chocolate (and instant coffee if using) until smooth and glossy.
- Spoon ganache into cooled tart shells. Chill for at least 1 hour until set.
- Garnish with sea salt, berries, or shaved chocolate if you’re feeling extra.
10) Nutrition
Serving Size: 1 mini tart | Calories: ~190 | Sugar: ~10g | Fat: ~14g | Saturated Fat: ~8g | Carbohydrates: ~15g | Protein: ~2g
Author: Eleanor | Website: Eleanor Cooks
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