Mini Chocolate Tarts

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These rich Mini Chocolate Tarts are ideal for parties, birthdays, holiday desserts, or afternoon tea. A delightful bite-size treat that’s both simple and delicious!

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Indulge in bite-sized decadence with our Mini Chocolate Tarts, perfect for satisfying your sweet cravings in elegant miniature form. Picture delicate tart shells filled with rich and velvety chocolate ganache, each one a symphony of flavor and texture. The smooth and creamy chocolate filling is perfectly complemented by the crispness of the tart shell, creating a delightful contrast that melts in your mouth. Whether enjoyed as a sophisticated dessert at a dinner party or as a sweet indulgence for any occasion, our Mini Chocolate Tarts are sure to impress with their irresistible richness and elegance.

We love this recipe for several reasons:

  • These mini chocolate tarts are incredibly decadent and perfect for serving at any party, gathering, or as a sweet snack. They’re not only delicious but also quite simple to make, and you can prepare them ahead of time.
  • Similar to the larger French Chocolate Ganache Tart, these chocolate tartlets feature a Chocolate Tart Crust paired with a quick and easy 2-ingredient Chocolate Ganache Filling.
  • You don’t need specialized tartlet tins or fancy equipment; the tartlet crusts are made right in a muffin tin, just like these Tartlet Shells.
  • You can easily customize these tartlets to make them even more enjoyable. Consider garnishing them with fruits like berries or citrus for a fun twist.

Here are some helpful tips and troubleshooting advice:

  • Allow the chocolate pastry to rest for at least 1 hour after handling, but longer is even better. This helps prevent the pastry from moving or shrinking in the oven. Giving the dough time to relax allows the gluten to settle and the butter to chill thoroughly.
  • Using baking weights, beads, dry beans, or rice during the initial half of the pastry baking is crucial. Since these mini chocolate tarts are small, you want to prevent the pastry from puffing up excessively in the oven. I’ve found that skipping weights leads to shrinking and excessive puffing. Remember to remove them halfway through baking to ensure the bottom of the pastry dries out properly.
  • Since the filling doesn’t contain added sugar, your choice of chocolate significantly impacts the sweetness level. For a very dark, intense flavor, opt for a 70% dark chocolate. A 50% dark chocolate offers a balance of intensity and sweetness, while milk chocolate provides a much sweeter taste. Using high-quality chocolate is recommended, as it contributes significantly to the overall flavor of the tartlets.
  • If there are still a few chunks of unmelted chocolate after incorporating all the cream, you can finish melting them using a double-boiler or by briefly microwaving them. Be cautious with the microwave to avoid burning the chocolate.

Recipe FAQs:

Can I use store-bought pastry shells?
Yes, if you prefer not to make your own pastry, you can use pre-made tartlet shells. While chocolate ones may be harder to find, plain crusts will work just fine.

What type of chocolate should I use for the filling?
You can use any proper cooking/baking chocolate of your choice. Avoid using eating chocolate, as it may not melt properly or re-solidify nicely. I used 70% dark chocolate for intense flavor, but you can use a milder dark chocolate or even milk chocolate if you prefer. Keep in mind that since there’s no added sugar in the filling, the sweetness of the dessert will depend on the type of chocolate you use (percentage of cacao, milk vs. dark chocolate, etc.).

How should I finish these Mini Chocolate Tarts?
I simply topped these chocolate tartlets with a drizzle of melted chocolate and some cacao nibs. However, you can also garnish them with fresh fruits like berries, chocolate shavings, or a sprinkle of sea salt, for example!

Storing & Freezing Tips:

  • These mini chocolate tarts are best kept in the fridge. However, I suggest removing them about an hour before serving. Allowing the ganache filling to reach room temperature will give it the best, fudgy texture.
  • These desserts will stay fresh in the fridge for up to 3 days, but they are tastiest when served soon after the ganache has set, preferably within 24 hours. This ensures the pastry stays crunchy.
  • Freezing these chocolate tartlets isn’t recommended. However, if you want to prepare them in advance, you can make the tart shells ahead and freeze them.
  • While you could freeze them fully baked, for a better texture, freeze them raw and bake them as needed. Just add 5 minutes to the recommended baking time to allow for thawing in the oven.

Love chocolate? Be sure to check out these other delicious chocolate recipes!

Chocolate Bundt Cake

Homemade Chocolate Cake

Chocolate Cheesecake

Brownie Truffles

Brownies Cookies

 

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