Mini Chocolate Tarts with Ganache
Mini Chocolate Tarts with Ganache are a little slice of chocolate heaven. These tiny tarts have a crisp, buttery crust that holds a smooth, rich chocolate ganache filling. Each bite…
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Mini Chocolate Tarts with Ganache are a little slice of chocolate heaven. These tiny tarts have a crisp, buttery crust that holds a smooth, rich chocolate ganache filling. Each bite melts perfectly on your tongue with just the right balance of crunch and silky chocolate goodness.
I love making these mini tarts because they’re just the right size for a sweet treat without feeling too heavy. Plus, the ganache is so easy to whip up, and it feels fancy even though it’s simple to make. I sometimes add a sprinkle of sea salt or a few fresh berries on top to give them a little extra pop.
They’re perfect for sharing at parties or as a little gift for friends. I always find that these tarts get compliments from everyone who tries them, and they disappear fast! If you want to impress without spending hours in the kitchen, these mini chocolate tarts are definitely the way to go.
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These give the tart crust its rich chocolate flavor and crisp texture. If you can’t find chocolate cookies, crushed graham crackers with cocoa powder added work well. For gluten-free, use gluten-free chocolate cookies.
Unsalted Butter: Butter binds the crumbs and adds richness. If you want a dairy-free version, try coconut oil instead—it will give a slightly different but tasty flavor.
Chocolate for Ganache: Use good-quality semisweet or bittersweet chocolate for the best smooth and rich filling. If you want a sweeter ganache, you can use milk chocolate, but the flavor will be lighter.
Heavy Cream: Cream creates the silky texture in ganache. For a dairy-free option, try canned coconut cream; it thickens similarly and tastes great with dark chocolate.
Strawberries and Chocolate Shavings: These add freshness and texture. You can swap strawberries for raspberries or omit fruit for a simpler tart. Sea salt on top is optional but lifts the chocolate flavor wonderfully.
How Do You Make Smooth, Shiny Ganache Every Time?
Making ganache is easy but a few tips help it turn out perfectly smooth and shiny:
- Heat the cream just until simmering, not boiling—this avoids burning the chocolate when added.
- Let the hot cream sit on the chopped chocolate without stirring for a few minutes; this softens the chocolate gently.
- Whisk slowly from the center outward until completely smooth and glossy. If lumps remain, you can briefly microwave it (~10 seconds) and whisk again.
- Add a little butter at the end for extra silky texture and shine.
- Let ganache cool until thick but still pourable before filling the tart shells to avoid crust sogginess.
With a gentle hand and patience, you’ll get that perfect ganache that fills mini tarts beautifully and tastes divine!
Equipment You’ll Need
- Mini tart pan or mini muffin tin – makes perfectly sized shells and shapes the crust easily.
- Mixing bowls – for combining crust ingredients and preparing ganache separately.
- Small saucepan – heats the cream gently for smooth ganache without burning.
- Heatproof bowl – to melt chocolate safely when mixing with hot cream.
- Whisk – helps blend ganache until silky and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring perfect texture.
- Spoon or small spatula – for pressing crust into molds and smoothing ganache tops.
Flavor Variations & Add-Ins
- Use white chocolate instead of semisweet for a creamy, sweeter ganache with a different color.
- Add a splash of espresso or coffee powder to ganache to deepen the chocolate flavor.
- Top with fresh raspberries or sliced kiwi instead of strawberries for a fresh, fruity twist.
- Mix a pinch of chili powder or cinnamon into the ganache for a warm, spicy kick.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 ½ cups finely ground chocolate cookie crumbs (e.g., chocolate graham crackers or Oreo crumbs without filling)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Pinch of salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semisweet or bittersweet chocolate, finely chopped
- 2 tbsp unsalted butter (optional, for extra shine and richness)
For Garnishes:
- Fresh strawberries, halved
- Dark chocolate shavings or curls
- Optional: pinch of sea salt for sprinkling
How Much Time Will You Need?
This recipe takes around 10 minutes of active prep plus 8-10 minutes baking time to make the crusts. Then you’ll spend about 10 minutes preparing the ganache and assembling. Finally, chill the tarts for 1-2 hours to let the ganache set fully. Overall, plan for roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Make the Tart Crusts:
Start by preheating your oven to 350°F (175°C) and lightly grease a mini tart pan or mini muffin tin. In a bowl, mix the chocolate cookie crumbs, sugar, and a pinch of salt. Pour in the melted butter and stir until the crumbs look like wet sand. Press the mixture firmly into each tart mold, covering the bottom and sides. Bake for 8-10 minutes, or until the crust is firm. Let them cool while you make the ganache.
2. Prepare the Chocolate Ganache:
Put the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it starts to simmer—tiny bubbles along the edges but no boiling. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate. Whisk gently until smooth and shiny. Stir in butter if you want extra richness and a glossy finish.
3. Assemble the Tarts and Chill:
Spoon or pour the ganache into the cooled tart shells, filling them almost to the top. Smooth the surface with the back of a spoon if needed. Refrigerate for 1-2 hours, letting the ganache set firmly. When ready to serve, top each tart with fresh strawberry halves and chocolate shavings. A tiny pinch of sea salt on top adds a nice flavor contrast. Serve chilled or at room temperature and enjoy!
Can I Use a Different Type of Cookie for the Tart Crust?
Yes! You can use any chocolate-flavored cookies you like, such as chocolate graham crackers, Oreos (without filling), or even gluten-free chocolate cookies. Just make sure to finely crush them for an even crust.
How Should I Store Leftover Mini Chocolate Tarts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for a few minutes before enjoying, or serve chilled if you prefer a firmer ganache.
Can I Make the Ganache Ahead of Time?
Absolutely! You can prepare the ganache a day in advance and keep it covered in the fridge. Before pouring it into the tart shells, gently warm it until it’s pourable but not hot.
What Can I Substitute for Heavy Cream in the Ganache?
You can use canned coconut cream as a dairy-free alternative. It will give a slightly different flavor but still create a smooth, creamy ganache.
