Mini Chocolate Tarts with Ganache Filling: The Bite-Sized Heaven You Need

Imagine biting into a buttery, crumbly tart shell only to meet a smooth, rich chocolate ganache that melts on your tongue. These mini chocolate tarts are the ultimate indulgence—small enough to justify eating three (or five) but decadent enough to satisfy even the most intense chocolate cravings. They’re perfect for parties, date nights, or just pretending you’re a fancy pastry chef in your own kitchen.

And the best part? They’re easier to make than you think. No Michelin stars required.

Why This Recipe Works

This recipe nails the balance of texture and flavor.

The tart shell is crisp and buttery, while the ganache is luxuriously smooth. Mini portions mean you get the perfect ratio of crust to filling every time. Plus, they look impressive—like you spent hours, when really, it’s mostly just waiting for the ganache to set.

Pro tip: These tarts are also forgiving. Overbake the crust a little? No one will notice under that velvety ganache.

Ingredients

• For the tart shells: All-purpose flour, powdered sugar, cold butter, egg yolk, salt.
• For the ganache filling: Heavy cream, dark chocolate (70% works best), butter, vanilla extract.
• Optional toppings: Sea salt flakes, fresh berries, whipped cream, or cocoa powder.

Step-by-Step Instructions

1. Make the dough: Pulse flour, powdered sugar, and salt in a food processor.
   

   Add cold butter and egg yolk until it resembles breadcrumbs. Press into mini tart pans and chill for 30 minutes.

2. Bake the shells: Blind bake at 350°F (180°C) for 12–15 minutes until golden. Let them cool.
   

   FYI, no one likes a soggy tart.

3. Prepare the ganache: Heat cream until simmering, then pour over chopped chocolate. Let it sit for 2 minutes, then stir in butter and vanilla until smooth.
4. Fill the tarts: Pour ganache into cooled shells. Refrigerate for at least 1 hour to set.
5. Top and serve: Add a sprinkle of sea salt or berries if you’re feeling extra.
   

   Or eat them plain—we won’t judge.

Storage Instructions

Store these tarts in an airtight container in the fridge for up to 3 days. The ganache might lose a bit of its shine, but the flavor stays perfect. For longer storage, freeze them (without toppings) for up to a month.

Thaw in the fridge overnight. IMO, they’re best eaten fresh—but let’s be real, they won’t last that long.

Why You Should Make These Tarts

They’re easy, versatile, and crowd-pleasing. Need a dessert for a party?

These mini tarts look professional without the effort. Craving chocolate? The ganache delivers.

Want to impress someone? Tell them you made homemade tarts—just leave out the part about how simple they were. Plus, they’re portion-controlled. (Okay, that’s a lie.

You’ll eat more than one.)

Common Mistakes to Avoid

• Overworking the dough: It makes the shells tough. Mix until just combined—no perfectionism needed.
• Skipping the chill time: Cold dough = flaky crust. Patience is a virtue, especially in baking.
• Using low-quality chocolate: The ganache is the star.
  

  Cheap chocolate = mediocre tarts. Spend the extra dollar.

Alternatives

No tart pans? Use a muffin tin lined with parchment.

Vegan? Swap butter for coconut oil and cream for full-fat coconut milk. Not a dark chocolate fan?

Milk chocolate works, but reduce the cream slightly—it’s sweeter and softer. For a nutty twist, add crushed hazelnuts to the crust. Or go wild with a caramel drizzle.

The world is your oyster. Or, you know, your tart.

FAQ

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend for the tart shells.

Just check that it contains xanthan gum for binding.

Why did my ganache split?

You probably overheated the cream or stirred too aggressively. If it happens, add a splash of warm milk and whisk gently to bring it back together.

Can I use white chocolate instead?

Sure, but adjust the cream ratio—white chocolate is softer. Use 2 parts chocolate to 1 part cream for the right consistency.

How do I prevent air bubbles in the tart shells?

Prick the dough with a fork before baking, or use pie weights (or dried beans) during blind baking.

No one likes a bubbly tart. Well, except maybe goldfish.

Final Thoughts

These mini chocolate tarts are the ultimate combo of simplicity and indulgence. They’re foolproof, customizable, and guaranteed to make you look like a baking pro.

Whether you’re serving them at a party or hoarding them for yourself, they’re a win. Now go forth and ganache.