Mini Chocolate Tarts with Ganache
Mini Chocolate Tarts with Ganache are little bites of chocolatey heaven! These tarts have a crisp, buttery crust that holds a smooth, rich chocolate ganache filling. They’re perfect for anyone…
Tip: save now, cook later.Mini Chocolate Tarts with Ganache are little bites of chocolatey heaven! These tarts have a crisp, buttery crust that holds a smooth, rich chocolate ganache filling. They’re perfect for anyone who loves a nice balance between a crunchy shell and creamy chocolate inside.
I love making these tarts when I want a special but simple treat. The ganache is silky and melts in your mouth, and the mini size means you can enjoy a couple without feeling too guilty. I usually make the crust ahead of time, so when I want a quick dessert, it’s ready to go in just a few minutes.
These tarts are fantastic for parties or just a cozy night at home. I like to sprinkle a little sea salt or add fresh berries on top for a pop of flavor. It’s always fun to see how a small touch can make these already tasty tarts even better. Plus, everyone seems to love them, so they’re great when you want to impress friends without spending hours in the kitchen!
Key Ingredients & Substitutions
All-purpose flour: This is the base for the tart crust, giving it structure and crispness. If you want a gluten-free option, try almond flour or a gluten-free flour blend, but note the texture will be different.
Cocoa powder: Adding this to the crust gives a nice chocolate hint, but it’s optional. If you skip it, you’ll have a classic buttery tart shell, which also pairs well with the ganache.
Unsalted butter: This helps create a flaky and tender crust. Using cold butter is key—it creates little pockets that bake into a crisp texture.
Chocolate for ganache: Choose bittersweet or semi-sweet chocolate based on how rich and sweet you want. Darker chocolates give a more intense, less sweet flavor. You can substitute with milk chocolate for a sweeter, creamier ganache.
Heavy cream: This makes the ganache smooth and glossy. Alternatives like coconut cream can work for a dairy-free version, though the flavor and texture will change a bit.
Fresh berries: Red currants and raspberries add a bright, tart contrast to the rich chocolate. You can swap with strawberries, blueberries, or even pomegranate seeds based on what you like or have available.
How Do You Get a Crispy Tart Crust Without It Getting Soggy?
The secret is blind baking and chilling the dough well before baking. Here’s how I do it:
- First, keep your butter cold and don’t overwork the dough to avoid developing gluten, which can make the crust tough.
- Chill the dough after mixing, then again once it’s in the tart pans. This helps the butter firm up and prevents shrinking when baking.
- Use parchment paper and pie weights (or dried beans) to blind bake the crust. This keeps it from puffing up and ensures an evenly cooked, sturdy shell.
- Remove the weights halfway through to let the crust dry out and develop a golden color. This step is key to avoiding soggy bottoms.
Following these tips will give you that perfect crisp texture that holds up beautifully against the smooth ganache filling.
Equipment You’ll Need
- Mini tart pans – perfect size for these bite-sized treats and help shape the crust evenly.
- Rolling pin – to roll out the dough thinly and smoothly.
- Mixing bowls – for combining your crust ingredients and making ganache.
- Small saucepan – to warm the cream gently for the ganache without burning.
- Whisk or spatula – for stirring the ganache until smooth and glossy.
- Parchment paper and pie weights (or dried beans) – essential for blind baking and keeping the crust crisp.
Flavor Variations & Add-Ins
- Use white chocolate ganache for a sweeter, creamier filling that pairs well with tart fruits like raspberries.
- Add a splash of espresso or coffee to the ganache to deepen the chocolate flavor and give it a mocha touch.
- Sprinkle chopped toasted nuts like hazelnuts or pistachios on top for extra crunch and flavor contrast.
- Mix a pinch of cinnamon or chili powder into the ganache to add warm or spicy notes that make the tarts more exciting.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder (optional, for a chocolate crust)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp cold water
For the Chocolate Ganache Filling:
- 3/4 cup heavy cream
- 7 oz bittersweet or semi-sweet chocolate, chopped
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Garnish:
- Fresh red currants
- Fresh raspberries
- Flaky sea salt
- Powdered sugar (optional)
How Much Time Will You Need?
This recipe takes about 45 minutes of active prep and cooking time, plus at least 1 hour for chilling the ganache to set properly. Chilling the dough and baking the tart shells adds some extra resting time but you can prepare parts ahead of time to make it easier.
Step-by-Step Instructions:
1. Make the Tart Crust:
In a large bowl, whisk together the flour, cocoa powder if using, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs with some pea-sized pieces of butter. Add the egg yolk and 2 tablespoons of cold water. Mix just until the dough starts to come together. If too dry, add a little more water, one tablespoon at a time. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Shape and Bake the Tart Shells:
Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut rounds just a bit larger than your mini tart pans. Press the dough gently into the tart pans and trim the edges. Prick the bottoms lightly with a fork. Place the tart shells in the fridge for 10-15 minutes to chill. Then line each with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake for 12-15 minutes. Remove the parchment and weights, and bake for another 5-7 minutes until slightly golden and dry. Let cool.
3. Prepare the Ganache Filling:
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Pour the hot cream over the chopped chocolate placed in a heatproof bowl. Let it sit for 2-3 minutes to soften the chocolate, then gently stir until the mixture is smooth and shiny. Stir in the softened butter and vanilla extract until fully combined.
4. Assemble and Chill:
Pour the warm ganache evenly into the baked tart shells, filling them almost to the top. Tap the pans lightly on the counter to remove air bubbles and level the ganache. Let the tarts cool at room temperature until the ganache is set, then transfer them to the fridge to chill for at least 1 hour to firm up.
5. Garnish and Serve:
Before serving, top each mini tart with fresh raspberries and red currants. Sprinkle lightly with flaky sea salt and, if you like, dust with powdered sugar. Serve chilled or at room temperature and enjoy!
Can I Make the Tart Crust Ahead of Time?
Yes! You can prepare the tart dough up to 2 days in advance. Wrap it tightly in plastic wrap and keep it refrigerated until ready to roll out and bake.
Can I Use Frozen Berries for Garnish?
Fresh berries work best for garnish because they hold their shape and texture. If you only have frozen berries, thaw and drain them well, but be aware they may be softer and juicier.
How Should I Store Leftover Tarts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture.
Can I Substitute the Heavy Cream?
You can use coconut cream or a dairy-free heavy cream alternative if needed, but the texture may be slightly different. Avoid using milk substitutes as they’re too thin for ganache.