Mini Chocolate Tarts are small, individual desserts built from tender shortcrust pastry shells and a simple chocolate ganache filling. Instead of requiring a set of specialty mini tart pans, this recipe uses a standard muffin pan to shape and bake the shells, which makes the whole process much more approachable for home bakers.
Each tart comes out about 2 inches wide, the perfect size for a dessert tray, a party buffet, or an afternoon treat with coffee.
The shells are made from a sweet pastry dough, sometimes called pâte sucrée, which uses powdered sugar for a tender, crumbly texture.
Once the shells are baked and cooled, they are filled with a smooth chocolate ganache made from just two ingredients: chopped chocolate and hot heavy cream. The filling sets into a creamy, rich layer that contrasts beautifully with the buttery crust.
Toppings are where these tarts truly shine. You can finish them with a dollop of freshly whipped cream, a few slices of strawberries, a sprinkle of flaky salt, or a combination of all three.
Because the base recipe is so versatile, you can dress the tarts up for holidays, birthdays, or casual weekend gatherings. I have made these for family dinners and holiday dessert tables, and they always disappear quickly.
If you enjoy working with French style pastry doughs, you might also like this Pate Sablée Tart Crust Recipe for another take on a classic sweet crust. For more inspiration, you can also browse this mini chocolate tarts recipe from a trusted baking source.
These mini chocolate tarts check all the boxes for a home baker who wants something impressive without spending hours in the kitchen. The source recipe describes them as rich, buttery, and delicious, and that combination of textures is exactly what makes them so satisfying.
The crust is tender and crumbly, the ganache is smooth and creamy, and the toppings add freshness and brightness.
One of the biggest advantages is the muffin pan method. Instead of buying individual tart pans or a specialized mini tart tray, you use a regular muffin pan that you probably already own.
This means you can make 18 mini tarts in batches, which is ideal when you are baking for a crowd or want extras for the freezer. It is one of my favourite shortcuts for party desserts.
The ingredient list is refreshingly simple. You need butter, powdered sugar, an egg, flour, salt, chocolate, and heavy cream. Nothing exotic, nothing hard to find. The toppings are equally flexible: fresh strawberries, blueberries, or raspberries all work well, and a pinch of flaky salt adds a sophisticated finish that balances the sweetness of the ganache.
Because the shell and filling are so adaptable, you can customize each tart differently. Some can have whipped cream, others can have fresh fruit, and a few can be left plain with just a sprinkle of salt.
This makes them perfect for dessert tables where guests appreciate variety. If you are looking for more best mini chocolate tarts inspiration, there are many wonderful variations to try.
Tools
The right tools make this recipe straightforward. Here is what you will need:
Electric hand mixer for creaming butter and whipping cream
3.5 inch round scalloped cookie cutter for cutting dough rounds (a regular round cutter also works; sizes between 3 and 3.75 inches can be tested for different shell depths)
Regular muffin pan (standard 12 cup size; you may need two pans or two batches for 18 tarts)
Muffin or cupcake liners for blind baking (small squares of parchment paper work as an alternative)
Baking weights or uncooked rice for blind baking the shells
Piping bags for filling ganache and piping whipped cream
Large round piping tip for whipped cream dollops
The muffin pan is the key tool here. It replaces individual tart pans and lets you shape many small shells at once. The cookie cutter size matters because it determines how deep the shell will be in the muffin well.
A 3.5 inch cutter gives a good balance of crust and filling space. I used a scalloped cutter because it gives the tart shells a pretty decorative edge, but a plain round cutter works just as well.
Ingredients
The recipe is organized into three groups: the tart shell, the chocolate ganache filling, and the toppings. Each group uses everyday ingredients that you can find at any grocery store.
Component
Ingredients
Tart Shell
170 g unsalted butter (softened), 120 g powdered sugar, 1 large egg (room temperature), 350 g all purpose flour, 0.5 teaspoon salt
Ganache Filling
300 g dark or semi sweet chocolate (roughly chopped), 300 g heavy cream
Toppings
200 g heavy or whipping cream, 20 g powdered sugar, 1 teaspoon vanilla extract, fresh strawberries or other fruits, 1 tablespoon flaky salt
A few notes on the ingredients:
Powdered sugar in the shell makes the crust tender and crumbly rather than crisp like a cookie.
Dark chocolate at around 70% cocoa gives the ganache a rich but balanced flavor. Semi sweet chocolate also works if you prefer a sweeter filling.
Heavy cream does double duty: it is used in the ganache and again in the whipped cream topping.
Room temperature ingredients are important for the dough. Cold butter or a cold egg will not blend smoothly into the mixture.
How to Make Mini Chocolate Tarts
Making these tarts happens in three stages: preparing and baking the tart shells, making the chocolate ganache filling, and adding toppings. The process is simple but requires some chilling time, so plan ahead.
Part 1: Tart Shells
Mix dry ingredients: In a medium bowl, stir together the 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, then increase to medium speed until fluffy.
Mix in egg: Add the egg and beat until combined.
Add flour: Add the flour mixture and beat on low speed until it forms a soft, crumbly dough.
Press and chill dough: Dump the dough onto a sheet of plastic wrap. Press it together into a flattened disc, wrap tightly, and chill in the fridge for at least 2 hours or overnight.
Roll and cut: On a floured surface, roll the dough to about 1/8 inch thick. Cut rounds with a 3.5 inch scalloped cookie cutter.
Shape in muffin pan: Place a dough round over each muffin pan opening. Gently push down with your knuckle until the dough slips into the well. Patch any tears with excess dough.
Chill again: Place the entire pan in the fridge for 30 minutes while the oven preheats to 350°F.
Blind bake: Place muffin liners over the dough in each well and fill with baking weights or uncooked rice. Bake for 18 to 20 minutes until the edges are golden brown.
Cool: Remove the liners and let the shells cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Chilling the shaped shells before baking is one of the most important steps. Cold dough shrinks less in the oven, so your tart shells will hold their shape and keep plenty of room for the ganache filling.
Chocolate Ganache Filling
The ganache is incredibly simple but benefits from a little patience.
Prepare chocolate: Place the roughly chopped chocolate in a heat safe bowl or measuring cup.
Heat cream: Heat the heavy cream on the stovetop or in the microwave until small bubbles appear and it just barely starts to simmer. Pour the hot cream over the chocolate.
Let sit: Set the mixture aside untouched for about 3 minutes. This resting time lets the chocolate melt evenly.
Stir: Stir gently until all the chocolate has melted and the mixture becomes a smooth ganache.
Cool slightly: Let the ganache cool until it has thickened but is still pourable.
Fill shells: Transfer the ganache to a piping bag, cut the tip, and pipe into each tart shell until about three quarters full.
Toppings
The toppings add the finishing touch and can be customized for each tart.
Make whipped cream: In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric hand mixer on medium speed until firm peaks form.
Pipe: Transfer the whipped cream to a piping bag fitted with a large round tip and pipe a dollop onto each tart.
Add fruit or salt: Top some tarts with fresh strawberries, blueberries, or raspberries. Sprinkle others with flaky salt for a sweet and salty contrast.
For another crowd pleasing mini dessert, these Mini Pavlovas with Fresh Fruit pair beautifully alongside chocolate tarts on a dessert table.
Storage, Freezing, and Tips
Properly stored, these tarts will keep well for several days. Here is what you need to know.
Storage: Assembled tarts can be stored in an airtight container or wrapped tightly in plastic in the refrigerator for up to 5 days.
The crust will soften after the first day, so for the best texture, try to serve them within the first 24 to 48 hours. Let the tarts come to room temperature before serving for the best flavor.
If your tarts are topped with fresh fruit, they are best eaten within 2 days because the fruit releases moisture over time.
Freezing: You can freeze these tarts for up to 1 month. For best results, freeze them without fruit toppings. Place the tarts in an airtight container or wrap them well in plastic. To thaw, transfer them to the fridge overnight or let them sit at room temperature for several hours.
Tips for Success:
Use room temperature ingredients for the dough so everything blends smoothly.
Chill the shaped shells in the muffin pan for 30 minutes before baking to prevent shrinking.
Let ganache sit undisturbed for 3 minutes before stirring. If the chocolate does not fully melt, gently reheat in short microwave bursts or in a preheating oven.
Let ganache cool slightly before piping so it thickens and does not separate or overflow the shells.
Use an offset spatula to lift dough rounds if they stick to the counter when cutting.
Patch cracks in the shaped shells with small pieces of excess dough before baking.
Make Ahead: The tart dough can be made 1 to 3 days in advance and kept in the fridge, or frozen for up to 1 month. Assembled tarts can be made 1 to 2 days ahead. Add fresh fruit toppings on the day of serving for the best appearance and texture.
Alternative Fillings and Sizes: The basic tart shell can be filled with other ingredients besides chocolate ganache. Custard, fruit curd, caramel, or cooked fruit fillings all work well. Topping ideas include fresh berries, toasted meringue, or chopped nuts.
The recipe is scaled for 2 inch mini tarts made in a muffin pan. You can also use the same dough for 4 inch, 6 inch, or 8 inch tarts, but the yield will be fewer tarts and the baking time may need adjustment.
Frequently Asked Questions
How do you make mini chocolate tarts?
Make a sweet shortcrust dough, chill it, then roll it out and press rounds into a standard muffin pan. Blind bake the shells at 350°F for 18 to 20 minutes, fill them with chocolate ganache, and top with whipped cream, berries, or flaky salt.
What kind of chocolate works best for the ganache filling?
Dark or semi-sweet chocolate works best, and the recipe uses roughly chopped 70% dark chocolate for a rich but balanced filling. Good-quality baking chocolate melts more smoothly than chocolate chips and gives the ganache a better texture.
How long do mini chocolate tarts take to set before serving?
The tart shells need to cool completely before filling, and the ganache should cool slightly so it thickens but still stays pourable. After filling, the tarts set best in the refrigerator, then they can be brought to room temperature for serving.
How should you store or freeze mini chocolate tarts?
Store assembled tarts in an airtight container in the refrigerator for up to 5 days, but fruit-topped tarts are best within 2 days. You can also freeze them for up to 1 month, then thaw overnight in the fridge or for several hours at room temperature.
What Are Mini Chocolate Tarts? Mini Chocolate Tarts are small, individual desserts built from tender shortcrust pastry shells and a simple chocolate ganache filling.
Total Time:125 min
Yield:18 mini tarts 1x
Ingredients
Scale
Tart Shell 170 g unsalted butter, softened to room temperature 120 g powdered sugar 1 large egg, room temperature 350 g all-purpose flour 0.5 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 1-Mix dry ingredients: Mix dry ingredients: In a medium bowl, stir together flour and salt. Set aside. 2-Cream butter and sugar: 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. 3-Mix in egg: Mix in egg: Add the egg and beat until combined. 4-Add flour: Add flour: Add the flour mixture and beat on low speed until it forms a soft, crumbly dough. 5-Press dough together: 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. 6-Roll out the dough: 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. 7-Push dough into muffin pan: 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. 8-Chill and preheat: 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. 9-Add baking weights: 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. 10-Let cool: 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 11-Prepare chocolate: Prepare chocolate: In a heat-safe bowl or measuring cup, add the chopped chocolate. 12-Heat cream: 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. 13-Stir: Stir: Stir the chocolate and cream mixture until all the chocolate has melted and it becomes a smooth ganache. 14-Transfer to piping bag: 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. 15-Fill tart shells: Fill tart shells: Pipe ganache into each tart shell until about ¾ full.
Toppings 16-Make whipped cream: 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. 17-Pipe: 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. 18-Add other toppings: Add other toppings: Top the other tarts with fresh fruits or sprinkle with flaky salt.
Last Step:
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