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–+ servings
Mini chocolate tarts topped with salt flakes, whipped cream, and strawberries lined up on a wooden platter.

Mini Chocolate Tarts

Author: Gail Ng
These mini chocolate tarts are made with a tender shortcrust pastry tart shell with a simple chocolate ganache filling. They're so easy to make in just a muffin pan!
5 from 3 votes
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 2 hours 5 minutes
Yield 18 mini tarts
Category Dessert
Cuisine French

Equipment

Ingredients
  

Tart Shell

  • 170 g unsalted butter, softened to room temperature
  • 120 g powdered sugar
  • 1 large egg, room temperature
  • 350 g all-purpose flour
  • ½ teaspoon salt

Chocolate Ganache Filling

  • 300 g dark or semi-sweet chocolate, roughly chopped
  • 300 g heavy cream

Toppings

  • 200 g heavy cream or whipping cream
  • 20 g powdered sugar
  • 1 teaspoon vanilla extract
  • fresh strawberries, or other fresh fruits
  • 1 tablespoon flaky salt

Instructions
 

Tart Shell

  • Mix dry ingredients: In a medium bowl, stir together flour and salt. Set aside.
  • Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until creamy. Add the powdered sugar and beat on low speed to start, increasing to medium speed, until fluffy.
    Left to right: butter and sugar in a mixing bowl, creamed butter and sugar in a mixing bowl.
  • Mix in egg: Add the egg and beat until combined.
    Left to right: an egg in a bowl of creamed butter and sugar, mixing batter with hand mixer.
  • Add flour: Add the flour mixture and beat on low speed until it forms a soft, crumbly dough.
    Left to right: pouring flour mixture into wet mixture, mixing dough with hand mixer.
  • Press dough together: Dump the dough out onto a sheet of plastic wrap. Use your hands to press the dough together into a flattened disc shape. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours or overnight.
    Left to right: hands pressing tart dough together, flattened disc of dough on a sheet of plastic wrap.
  • Roll out the dough: On a floured surface, roll out the dough to about ⅛" thick. Use a round scalloped cookie cutter to cut rounds out of the dough.
    Left to right: rolling out tart dough with a rolling pin, cutting out dough rounds with a cookie cutter.
  • Push dough into muffin pan: Place a dough round on top of an opening on your muffin pan. Slowly and gently push down on the dough with your knuckle until the dough slips down and fills the hole. Patch any tears with a small piece of excess dough. Repeat with the rest of the dough rounds and the pan is filled.
    Left to right: pushing tart dough into muffin pan, hand pressing dough into muffin pan.
  • Chill and preheat: Place the whole pan in the fridge to chill for about 30 minutes while your oven preheats. Preheat the oven to 350°F.
  • Add baking weights: before baking, place muffin liners in each well of the pan, on top of the dough. Fill each liner with a few baking weights or uncooked rice. Bake for 18-20 minutes or until the edges of the crusts are golden brown.
    Left to right: muffin pan filled with tart dough, muffin pan filled with parchment liners and baking weights.
  • Let cool: Remove the liners and let the tart shells cool in the pan for about 5 minutes. Remove the tart shells from the pan and transfer them to a wire rack to cool completely.

Chocolate Ganache Filling

  • Prepare chocolate: In a heat-safe bowl or measuring cup, add the chopped chocolate.
  • Heat cream: Heat the heavy cream on the stovetop or in the microwave until small bubbles start coming to the surface and it just barely starts to simmer. Pour the hot cream over the chocolate. Set aside untouched for about 3 minutes.
  • Stir: Stir the chocolate and cream mixture until all the chocolate has melted and it becomes a smooth ganache.
    Left to right: pouring hot cream into cup of chopped chocolate, chocolate ganache dripping off whisk.
  • Transfer to piping bag: Let the ganache cool slightly until it has thickened but is still pourable. Transfer the ganache to a piping bag and cut off the tip.
  • Fill tart shells: Pipe ganache into each tart shell until about ¾ full.
    Left to right: piping chocolate ganache into tart shells, mini tart shells filled with chocolate ganache.

Toppings

  • Make whipped cream: In a large mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Use an electric hand mixer to beat on medium speed until it becomes firm peaks.
    Left to right: ingredients for whipped cream in a bowl, beating whipped cream with a hand mixer.
  • Pipe: Transfer the whipped cream to a piping bag fitted with a large round piping tip. Pipe a dollop of whipped cream on top of the tarts.
  • Add other toppings: Top the other tarts with fresh fruits or sprinkle with flaky salt.
    Left to right: piping whipped cream on top of mini tarts, hand placing strawberry on top of tart.

Nutrition

Calories: 367kcal | Carbohydrates: 31g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 468mg | Potassium: 173mg | Fiber: 2g | Sugar: 13g | Vitamin A: 664IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 3mg
Keywords chocolate ganache tarts, chocolate tarts, mini chocolate tarts, mini tarts in muffin pan, mini tarts in mufin pan
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