Mini Chocolate Tarts with Ganache
Mini Chocolate Tarts with Ganache are little bites of chocolate heaven! These tarts have a crisp, buttery crust filled with a smooth, rich chocolate ganache that melts in your mouth.…
By Ava
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Reading time: 6 min
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Mini Chocolate Tarts with Ganache are little bites of chocolate heaven! These tarts have a crisp, buttery crust filled with a smooth, rich chocolate ganache that melts in your mouth. They’re perfect for anyone who loves a simple yet elegant dessert that doesn’t take forever to make.
I love making these mini tarts because they feel fancy but are actually super easy to put together. The ganache is just chocolate and cream, so it’s quick to whip up, and the tiny size makes them great for sharing or keeping all to yourself without any guilt. Plus, they look adorable on a dessert platter!
My favorite way to enjoy these is straight out of the fridge, when the ganache is just set but still soft and creamy. Sometimes I like to sprinkle a little sea salt or add fresh berries on top to give them a fresh twist. If you’re bringing a sweet treat to a party, these little tarts always get compliments and disappear fast!
Key Ingredients & Substitutions
Butter: Cold, unsalted butter is key for a flaky tart crust. If needed, use margarine or a plant-based butter substitute for dairy-free options.
Chocolate: I recommend bittersweet or semisweet for a balanced, rich ganache. Use dark chocolate with at least 60% cocoa for a deeper flavor or milk chocolate for a sweeter taste.
Heavy Cream: This adds creaminess to the ganache. Coconut cream works well for a dairy-free replacement but can change the flavor slightly.
Fresh Berries: Raspberries and blueberries add a fresh, slightly tart contrast. Strawberries or blackberries can also work if you prefer.
How Do You Make a Smooth and Shiny Chocolate Ganache?
Ganache is all about gently melting chocolate with warm cream while keeping it silky. Here’s how to get it right every time:
- Heat cream just until it simmers—don’t boil it to avoid scorching.
- Pour the cream over chopped chocolate and let it sit untouched for 2-3 minutes. This softens the chocolate evenly.
- Stir slowly and gently from the middle outward until smooth and glossy. Avoid stirring too fast to prevent air bubbles.
- Add soft butter last for extra shine and richness. Stir until fully blended.
Remember, patience is important here! If the ganache looks grainy, you can gently warm the bowl over hot water and stir until smooth again.
Equipment You’ll Need
- Mini tart pans or a mini muffin tin – perfect for shaping the tarts and baking uniform mini shells.
- Food processor – makes mixing the crust dough quick and easy, so you get a nice crumbly texture.
- Rolling pin – helps you roll the dough evenly without it sticking or tearing.
- Small saucepan – to gently heat the cream for the ganache without burning it.
- Heatproof bowl – you’ll melt your chocolate here with the hot cream for smooth ganache.
- Spoon or small ladle – makes filling the tart shells with ganache neat and simple.
- Cooling rack – lets the tart shells cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or orange zest to the crust for a warm, zesty twist that pairs well with chocolate.
- Swap the berries for sliced strawberries or chopped nuts like pistachios for a different texture and flavor contrast.
- Mix in a teaspoon of espresso powder to the ganache to boost the chocolate flavor and add depth.
- Try topping with toasted coconut flakes or a sprinkle of sea salt to balance the sweetness.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp ice water
For the Ganache:
- 1 cup heavy cream
- 8 oz bittersweet or semisweet chocolate, chopped
- 2 tbsp unsalted butter, softened
For the Garnish:
- Fresh raspberries
- Fresh blueberries
- Chocolate shavings or curls (from a chocolate bar)
Time Needed
This recipe takes about 15 minutes to prepare the crust and ganache, 12-15 minutes to bake the tart shells, plus at least 30 minutes to chill the tart shells and 1 hour for the ganache to fully set. So plan for about 2 hours total, including chilling time.
Step-by-Step Instructions
1. Prepare the Tart Crust:
Start by mixing the flour, sugar, and salt in a food processor. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs. Then add the egg yolk and 2 tablespoons of ice water. Pulse until the dough starts coming together; if it looks dry, add more water a teaspoon at a time. Turn the dough onto a lightly floured surface, knead gently to a ball, then flatten into a disk. Wrap it in plastic and chill for at least 30 minutes.
2. Bake the Tart Shells:
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface about 1/8-inch thick. Cut out rounds slightly larger than your mini tart pans or muffin tins. Press the dough into the pans and trim any excess. Prick the bottoms with a fork so they don’t puff while baking. Place the tart pans on a baking sheet and bake for 12-15 minutes or until the shells turn golden. Allow them to cool completely.
3. Make the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer, then remove from heat. Put the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2-3 minutes to soften the chocolate, then stir gently until smooth and shiny. Stir in the softened butter until fully mixed in.
4. Assemble the Tarts:
Fill each cooled tart shell with ganache, almost to the top. Let them sit at room temperature for about 30 minutes, then refrigerate for about 1 hour to let the ganache fully set.
5. Garnish and Serve:
Before serving, top each tart with fresh raspberries and blueberries, and sprinkle with chocolate shavings for an elegant touch. Serve chilled or at room temperature and enjoy!
Can I Use Frozen Tart Shells for This Recipe?
Yes! If you have frozen tart shells, make sure they are fully thawed before filling with ganache. You can thaw them at room temperature for about 30 minutes or gently warm them in a low oven for a few minutes.
How Should I Store Leftover Tarts?
Store leftover mini tarts in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before eating for the best texture and flavor.
Can I Substitute the Heavy Cream in the Ganache?
You can use coconut cream as a dairy-free alternative, but it may slightly change the flavor and texture. Avoid using low-fat or skim milk as it won’t give the ganache the rich, smooth consistency.
Can I Make These Tarts Ahead of Time?
Absolutely! You can bake the tart shells and prepare the ganache a day ahead. Assemble and chill the tarts just before serving to keep everything fresh and delicious.