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
Units
Scale
- 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
