These indulgent Mini Chocolate Tarts are the perfect balance of crispy, buttery chocolate cookie crust and rich, silky dark chocolate ganache filling. Topped with elegant chocolate curls or truffles, they make an exquisite treat for dinner parties, romantic occasions, or simply to satisfy your chocolate cravings in a luxurious way.
Why You’ll Love This Recipe
These mini chocolate tarts are a showstopper. The chocolate cookie crust provides a perfect crunch, while the velvety ganache filling offers an intense chocolate flavor that melts in your mouth. The optional toppings add a touch of elegance and extra sweetness, making these tarts as pleasing to the eye as they are to the palate. Easy to make yet impressive enough for any special occasion, they’re sure to be a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
chocolate cookie crumbs (e.g., Oreos, crushed with filling removed)
unsalted butter, melted
For the chocolate ganache filling:
heavy cream
dark chocolate (60–70% cocoa), finely chopped
unsalted butter
vanilla extract
sea salt (pinch)
Optional toppings:
chocolate curls or truffles
white chocolate shavings
sea salt flakes
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the chocolate cookie crumbs and melted butter. Mix until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottoms and sides of mini tart pans or a muffin tin lined with paper cups, creating small tart shells.
- Bake the crusts for 8–10 minutes, or until slightly firm. Let them cool completely.
- For the ganache filling: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the finely chopped dark chocolate in a bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy.
- Stir in the butter, vanilla extract, and a pinch of sea salt until fully incorporated.
- Pour the ganache into the cooled tart shells. Refrigerate for at least 2 hours, or until the ganache is set.
- Optional topping: Once the tarts are set, top with chocolate curls, truffles, or white chocolate shavings. You can also sprinkle a few flakes of sea salt for a finishing touch.
- Serve chilled or at room temperature.
Servings and timing
Servings: 8 mini tarts
Prep Time: 15 minutes
Baking Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Calories: Approximately 320 kcal per mini tart
Variations
- Flavor Twist: Add a splash of orange liqueur (like Grand Marnier) or espresso to the ganache for an extra layer of flavor.
- Nutty Addition: Top the ganache with crushed hazelnuts or almonds for a crunchy contrast.
- White Chocolate Ganache: Swap the dark chocolate for white chocolate for a sweeter, creamier version.
- Boozy Topping: Infuse the ganache with a tablespoon of your favorite liqueur, such as Baileys or rum, for an adult version of this treat.
- Fruit Garnish: Top with raspberries or strawberries for a fresh, fruity contrast to the rich chocolate.
storage/reheating
Store the mini tarts in an airtight container in the refrigerator for up to 5 days. These tarts are best served chilled or at room temperature, depending on your preference. Freezing is not recommended, as the texture of the ganache may change.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter, creamier ganache. However, the flavor will be less intense.
Can I make the crust ahead of time?
Yes, the cookie crusts can be baked and stored in an airtight container for up to 2 days before assembling the tarts.
Can I use a different type of cookie for the crust?
Absolutely! You can use any chocolate cookie, such as chocolate graham crackers or chocolate wafers, for the crust.
Do I need to use a tart pan?
If you don’t have mini tart pans, you can use a muffin tin lined with paper liners, or form the crust into small rounds on a baking sheet.
Can I freeze the tarts?
The tarts freeze well before adding the toppings. Freeze the filled tart shells after they have set, then add the toppings just before serving.
Can I make these tarts vegan?
To make this recipe vegan, swap the butter for dairy-free butter and use non-dairy cream (such as coconut cream) in place of the heavy cream.
What’s the best way to make chocolate curls?
Use a vegetable peeler to gently scrape the surface of a block of chocolate. Make sure the chocolate is slightly warm, not too cold, for easier curling.
How do I keep the ganache from becoming too hard?
Let the ganache set at room temperature before refrigerating it. If it gets too firm, gently warm it in a microwave and stir until smooth before using.
Conclusion
These Mini Chocolate Tarts are a delectable dessert that’s as luxurious as it is easy to make. With their rich ganache filling, buttery cookie crust, and elegant toppings, they’re perfect for impressing guests at dinner parties or treating yourself to a sweet, indulgent moment. Whether for a special occasion or a simple treat, these tarts are sure to satisfy your chocolate cravings.
Print
Mini Chocolate Tarts
- Total Time: 2 hours 25 minutes
- Yield: 8 mini tarts 1x
- Diet: Vegetarian
Description
These indulgent mini chocolate tarts feature a buttery chocolate cookie crust filled with rich, silky dark chocolate ganache and topped with elegant chocolate curls—perfect for dinner parties, romantic desserts, or a luxurious treat anytime.
Ingredients
- 1 1/2 cups chocolate cookie crumbs (e.g., Oreos, crushed with filling removed)
- 1/4 cup unsalted butter, melted
- 1 cup heavy cream
- 8 oz dark chocolate (60-70%), finely chopped
- 1 tablespoon unsalted butter (for ganache)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: chocolate curls or truffles, white chocolate shavings, sea salt flakes
Instructions
- Preheat oven to 350°F (175°C).
- Combine chocolate cookie crumbs and melted butter in a bowl. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottoms and sides of a mini tart pan or muffin tin lined with paper cups.
- Bake crusts for 8–10 minutes. Let cool completely.
- For ganache, heat heavy cream in a saucepan over medium heat until just simmering.
- Pour hot cream over the chopped chocolate in a bowl. Let sit for 1–2 minutes, then stir until smooth.
- Stir in butter, vanilla, and sea salt until glossy.
- Pour ganache into cooled tart shells. Refrigerate for at least 2 hours or until set.
- Top with chocolate curls or truffles before serving.
Notes
- Make sure the ganache cools slightly before pouring into the tarts to avoid melting the crust.
- For an extra indulgent touch, add a layer of raspberry jam beneath the ganache.
- These tarts can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 320
- Sugar: 18g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
