Easy Mini Chocolate Tarts
These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
Ingredients
Make the chocolate shortcrust pastry
- 2 cups Flour AP, plain flour, or pastry flour
- ¼ cups Cocoa powder
- ½ cups Powder sugar
- ½ teaspoon Kosher salt
- ½ cup Butter cold, unsalted
- 1 Egg
- 1 teaspoon Vanilla extract
Make the chocolate ganache
- 10.5 oz Dark chocolate
- 10.5 oz Heavy cream
Instructions
Make the crust
- In a food processor, pulse together the flour, cocoa powder, powdered sugar, and salt until combined.
- Add the cold, cubed butter and pulse until pea-sized crumbs form. (Alternatively, cut the butter in by hand with cold hands).
- Add the egg and vanilla extract, pulsing just until a dough forms. Avoid overmixing.
- Shape the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
- Roll the chilled dough out on a floured surface. Cut small rounds using a round cutter or bowl that is about 1 inch larger than your mini tart pans.
- Press the pastry gently into each mini tart pan, trim the edges, and dock the bottoms with a fork. Freeze the shaped crusts for at least 20 minutes.
- Bake in a preheated oven at 180°C (350°F) for 15–20 minutes. Remove and let cool completely.
Make the chocolate ganache
- Combine the chopped dark chocolate and heavy cream in a small bowl. Melt in the microwave using 30-second pulses or set over a double boiler (bain-marie).
- Let the mixture sit undisturbed for 10 minutes, then whisk until smooth, glossy, and silky.
- Pour the ganache into the cooled tart shells until almost full. Transfer to the refrigerator for 2–3 hours to set completely.
Notes
- Butter Temperature: Ensure the butter is strictly ice-cold before mixing to achieve the signature crisp, tender shortbread texture.
- Chocolate Quality: Use high-quality chopped chocolate bars (at least 70% cocoa) instead of chocolate chips. Chips contain stabilizers that disrupt a smooth ganache emulsion.
- Crust Docking: Always dock the unbaked pastry bottoms with a fork to release steam and prevent the shells from warping or bubbling during baking.
- Make-Ahead Flexibility: Unbaked shaped crusts can be frozen for up to 1 month and baked straight from the freezer by adding 2 minutes to the bake time.
- Storage & Freezing: Store assembled tarts in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 3 months and thaw overnight in the fridge before serving.
Nutrition
Calories: 584kcalCarbohydrates: 52gProtein: 9gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 95mgSodium: 264mgPotassium: 390mgFiber: 6gSugar: 10gVitamin A: 955IUVitamin C: 0.2mgCalcium: 67mgIron: 6mg
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