Mini Chocolate Tarts (Easy Sweet Treats!)

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I love impressing my family and friends with these easy mini chocolate tarts. I use rich chocolate, fresh cream, and buttery pastry to make a decadent ganache filling, then finish each tartlet with a white chocolate drizzle. They are the perfect treat for Valentines Day, they melt in your mouth, and taste even better with a sprinkle of sea salt or a few fresh berries.

It is no secret that I adore all things chocolate. These individual tarts look like they came from a high end bakery, and nobody would ever guess how easy they are to make. The silky smooth ganache paired with the crisp buttery shell is really indulgent, much like my vegan chocolate truffles. 🙂

I created these tarts after a weekend of baking with friends who love chocolate as much as I do. I used semi-sweet chocolate, but you can just as easily use dark chocolate for an intense flavor or milk chocolate for a sweeter treat. These tarts freeze well and are perfect for dinner parties or celebrations. I sometimes add festive sprinkles for extra fun, and they are just as satisfying as my chocolate beet brownies with a little extra nutrition.

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🥘 Ingredients

I make these mini chocolate tarts using these simple ingredients. Here is what I use:

All-Purpose Flour: I use this to make the shortcrust pastry since it has just the right protein level for a crust that is sturdy yet tender.

Sugar and Salt: I add both to sweeten the pastry shells, and the salt helps bring out the sweetness even more.

Butter: I use a full stick of cold butter to create a rich, tender crust, and keeping it cold is key for the best texture.

Egg: I use 1 egg to bind everything together and give the dough structure.

Cold Water: I always use cold water to hydrate the dough, since it keeps the butter cold and helps create a flaky crust that is not tough.

Semi-Sweet Chocolate: I typically use semi-sweet chocolate, which is around 53% cacao, but I sometimes swap in dark chocolate for a more intense flavor. I prefer high-quality chocolate bars like Ghirardelli or Callebaut since bars melt more smoothly than chips.

Heavy Cream: I use heavy cream for its high fat content, which gives the ganache its silky texture.

White Chocolate: I use white chocolate for drizzling, and I like melting wafers since they melt smoothly and do not clump or harden too quickly.

🔪 How To Make

I follow these simple steps to make my yummy mini chocolate tarts:

Pulse Ingredients: I add all the pastry ingredients, except the egg and water, into my food processor. I pulse everything until it looks like breadcrumbs.

Form Dough: With the food processor running, I pour in the egg and slowly drizzle in the cold water until the dough just starts to come together in a ball.

Chill Dough: I transfer the dough to a lightly floured work surface and use my hands to form it into a ball. I gently press it into a disc, wrap it in plastic wrap, and chill it for 30 to 45 minutes.

Spray Tart Pan, Roll Out The Dough: I spray the tart tins with nonstick cooking spray and preheat my oven to 320 degrees Fahrenheit. I clean my work area, dust it with flour, and roll the pastry dough out to about 1/8 of an inch thick.

Shape Dough: I cut the dough into circles slightly larger than the tart pans.

Fill Tart Pans: I place each dough circle into the tart pans and gently press the dough down to remove any air bubbles. I use a fork to poke holes in the bottom, then trim any excess pastry from the edges with a sharp knife.

Bake Tart Shells: I place a small piece of parchment paper into each pastry crust and fill it with rice. I set the tartlet shells on a baking sheet and bake them for 15 to 20 minutes, until they are lightly golden brown.

Chop Chocolate: I finely chop the chocolate and place it into a large bowl.

Add Cream: I heat the cream in a microwave-safe glass until it starts to bubble without overflowing, or I warm it in a small saucepan over medium heat. I pour the hot cream over the chocolate and let it sit for 30 seconds, then stir with a rubber spatula until completely smooth.

Remove From Oven: I pull the pastry crusts out of the oven and place them on a wire rack.

Fill Mini Chocolate Tart Shells: I pour the chocolate mixture into the cooled tart shells.

Chill and Serve: I place the chocolate tarts in the fridge for at least 2 hours, preferably overnight. Once they are fully set, I drizzle the tops with white chocolate and enjoy.

📖 Variations

I love how easy it is to customize these baked mini chocolate tarts, since there are so many ways to make this dessert your own. I always try one of these droolworthy variations:

Choco Milk: I use 200 grams of milk chocolate to make the ganache smoother and sweeter. This version is always a hit with kids and picky eaters.

Salted: I sprinkle 1/2 teaspoon of flaky sea salt on top after baking. The salty crunch balances the rich chocolate perfectly.

Caramel Drizzle: I drizzle 1/3 cup of my vegan caramel sauce over the cooled tarts. This adds a creamy finish and makes them great for parties and celebrations.

🍽 Serving Suggestions

I like serving this chocolate ganache tart with a slice of chocolate walnut cake, a rich layered cake topped with ganache, or a few white chocolate and raspberry blondies. The moist texture of the chocolate walnut cake pairs well with the dense, smooth ganache in the tart, and the blondies add a contrasting fruity note that balances the deep chocolate flavor. Yum!

I also enjoy pairing the mini chocolate tarts with a cup of oatmilk honey latte, a creamy coffee with a hint of vanilla. I love the warm flavor that enhances the chocolate ganache. Another easy option is a glass of my healthy hot chocolate, a rich chocolate drink with warming spices, so good.

🧊 Storage Directions

Refrigeration: I make the tart as directed and let it cool completely before covering it with plastic wrap. I store it in the fridge for up to 1 week, and when I am ready to serve, I let it sit at room temperature for a bit so the ganache softens.

Freezing: After the tart has fully cooled, I wrap it well in plastic wrap and then in foil before placing it in the freezer. I also like to freeze individual slices wrapped the same way so I can enjoy a portion whenever I want. When I am ready to serve, I let it thaw in the fridge overnight so the texture comes back without condensation or sogginess.

Reheating: About 30 minutes before serving, I take the chilled tart out of the fridge so it can come to room temperature.

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