Chocolate Tartlets are the ultimate treat for any celebration or even just because you have a hankering for a dessert that’s decadent and delicious.
With a silky and rich chocolate ganache filling, a buttery crust, and endless topping options, these mini chocolate tarts are as fun to make as they are to eat.
Ingredients
There are just a few basic ingredients you need to create the perfect bite of chocolatey, heavenly goodness.
- Flour – All-purpose flour forms the structure of the tart crust, keeping it light yet sturdy enough to hold the rich filling.
- Dark Cocoa Powder – This adds a deep, intense chocolate flavor to the crust and balances out the sweetness of the ganache.
- Granulated Sugar – Just a touch of sweetness to the crust enhances the overall flavor without overpowering the chocolate.
- Butter – Cold butter is key for a flaky, tender crust, so don’t skimp on the quality here. Use unsalted butter for the best results.
- Egg – Egg acts as a binder, helping the dough hold together for an even, smooth texture.
- Heavy Cream – This is the base of the ganache. It helps to create a velvety texture when combined with chocolate.
- Semi-Sweet Chocolate – Semi-sweet chocolate strikes the perfect balance between rich and sweet, making it ideal for ganache. Be sure to use good quality chocolate chips and to use a sharp knife to chop it finely so that it easily melts into the cream.
Toppings
- Fleur de Sel – A little bit of sea salt enhances the chocolate’s natural flavors.
- Caramel Sauce – Adds a sweet, buttery contrast to the dark chocolate filling. Make your own sauce or buy it at the store.
- Melted Chocolate – Because more chocolate is always a good idea!
- Festive Sprinkles – These are perfect for adding a pop of color and a playful touch.
- Zest – Shave orange zest over the top for a citrusy twist.
- Whipped Cream – Top the smooth ganache with a dollop of whipped cream.
- Powdered Sugar – Sift some powdered sugar over top for a bit of sweetness and a pretty presentation.
Variations
Change up your mini tarts with these swaps or additions.
- White Chocolate Ganache – Swap out the semi-sweet chocolate for white chocolate.
- Peanut Butter – Add a drizzle of peanut butter over the top for a sweet and salty combo.
- Coffee Infusion – Stir a teaspoon of instant espresso powder into the ganache.
- Fresh Fruits – Top with fresh raspberries, strawberries, or even a mix of fresh berries.
- Mint Chocolate – Add a drop or two of peppermint extract to the ganache for a minty twist.
- Toasted Coconut – Sprinkle shredded toasted coconut over the top.
- Hazelnuts – Finish with a handful of chopped hazelnuts for added crunch and a nutty flavor.
- Chocolate – Swap out the semi-sweet chocolate for milk chocolate or dark chocolate. Or, top the tarts with chocolate curls.
- Vanilla – Add a little vanilla extract to round out the flavors.
How to Make Chocolate Tartlets
These decadent chocolate tartlets are a breeze to make. In just a few steps, you can have the perfect pretty dessert ready for any gathering.
- Prepare the Dough. Blend the flour, cocoa powder, and sugar in a food processor or stand mixer until combined. Add the cold butter and pulse until coarse crumbs have formed. Then, add the egg and pulse. If the dough isn’t moist enough, add a bit of water.
- Shape the Tart Shells. Press the tart dough into the pans. Use kitchen shears to remove the excess pastry and prick the bottoms with a fork.
- Bake the Shells. Bake with pie weights to keep the shells from puffing up. Let them cool completely. Note: you can also use beans or rice in place of pie weights.
- Make the Ganache. Place the cream in a small saucepan and warm over low heat until it’s just about to simmer, then pour it over the chopped chocolate. After a few minutes, whisk the mixture until it’s smooth.
- Fill the Tartlets. Transfer the chocolate mixture to the cooled tart shells. Smooth the tops with a rubber spatula. Then, refrigerate until the filling is set.
- Garnish and Serve. Decorate with your favorite toppings like caramel sauce, sprinkles, or fleur de sel.
Note: If your kitchen is warm, prevent the dough from shrinking by refrigerating the dough in the tart pan for about 15 minutes.
Common Questions About Chocolate Tartlets
Crumbly tart shells can be the result of over-baking — be sure to watch the clock while baking. Another reason for tart shells being too crumbly is that there isn’t enough binding. Press the dough into the pans firmly to prevent crumbly shells.
If your chocolate filling is grainy it might have been overheated. Avoid allowing the cream to boil, only bringing it to a simmer. You can also avoid a grainy filling by ensuring that you mix the filling well.
Absolutely! Just swap out the all-purpose flour for a gluten-free version or substitute almond flour, instead.
Storage and Freezing
These tarts are easy to store in the fridge or freezer and you can even make them ahead of time!
If you’re looking for an easy make-ahead solution, make the tart shells, let them cool to room temperature, and freeze them for up to a month. Then, thaw overnight and fill.
How to Store
Store these chocolate ganache tarts in the fridge for up to three days in an airtight container.
Can I Freeze Chocolate Tartlets?
These tartlets freeze beautifully. Wrap each one individually in plastic wrap, then store in an airtight container or freezer bag for up to one month.
More Chocolatey Recipes
If you’re looking for more ways to satisfy a chocolate craving, we have no shortage of options!
Mini Chocolate Tarts
Ingredients
Chocolate Tartlets:
- 2 cups flour
- ¼ cup dark cocoa powder
- 3 tablespoons granulated sugar
- ½ cup butter , cold
- 1 egg
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Toppings:
- Fluer de sel
- Caramel sauce
- Melted Chocolate
- Festive sprinkles
Instructions
- Preheat this oven to 350°F.
- In a food processor, combine the flour, dark cocoa powder, and granulated sugar. Pulse a few times to mix.
- Add the cold butter and pulse until the mixture resembles fine crumbs.
- Add the egg and pulse until the dough just comes together. If needed, add 1 tablespoon of cold water to help bind the dough.
- Divide the mixture evenly among 6 small tartlet pans. Press the crumbs firmly into the bottom and sides of each pan to form a crust. Trim any excess around the edges.
- Prick the bottoms of the tart shells with a fork then fill with parchment paper and pie weights to prevent puffing. Bake for 12-15 minutes, or until set. Allow to cool completely.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Pour the chocolate filling into the cooled tart shells, filling them just below the rim. Smooth the tops with a spatula if necessary.
- Refrigerate the tartlets for at least 1 hour, or until the filling is set. Serve chilled, garnished with leftover chocolate drizzle, whipped cream, berries, caramel sauce, sprinkles, melted chocolate or a pinch of fluer de sel, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!