Mini Chocolate Ganache Tarts with the BEST Homemade Shortbread Crusts
Sneak Preview: Indulge in Mini Chocolate Ganache Tarts with a choice of chocolate or vanilla homemade shortbread cookie crusts. Spoon the dark chocolate ganache filling into the cooled crusts. The small size makes them perfect for serving and eating at showers and wedding receptions.
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The chocolate ganache filling in these cute little tartlets is so easy. It’s almost embarrassing when people give you compliments.
These chocolate mini-tarts are cousins to my fresh fruit and cream mini-tarts, one of the most popular recipes on this website. An unbelievably rich, chocolate and truffle-like mixture replaces the cooked custard filling of the original mini-tarts.
What Makes This Recipe Unique?
- You’ll be super glad you decided to whip up this recipe when it’s time to dig in. Just pop ’em on a fancy plate, and you’re good to go. No fussing about slicing and trying to get those perfect pieces like you would with a big tart or pie.
- When it comes to the tart shells, you’ve got options. You can prep them in advance, or you can grab some at the store. Sure, they might not be as amazing as homemade ones, but if you’re feeding a crowd and it’s just you in the kitchen, it’s the way to go.
- Then, there is the luscious chocolate filling. Melt the chopped chocolate and heavy cream in your microwave, add butter, then gently stir it together. There’s no standing over a stove and worrying about lumps. The next stop is your fridge, where it stays until it’s chilled and you are ready to serve.
Happy Cooks Speak Up
“Nice & easy! Topped some with coconut the other with fresh whipped cream!”–LAURA
Ingredients and Substitutions
- FLOUR: All-purpose unbleached flour is my preference. Bleached AP flour works, too.
- COCOA: This cocoa powder flavors the chocolate crusts. I prefer Dutched chocolate because of the deeper color and flavor. Substitute regular cocoa or carob powder for those with allergies.
- CONFECTIONERS’ SUGAR: Confectioner’s sugar is also known as powdered sugar or icing sugar. You can make it yourself by blending granulated sugar with a small amount of cornstarch until finely powdered.
- SALT: A small amount of salt enhances flavor and balances the sweetness in baked goods. You can leave it out, but the flavor may be a bit bland.
- BUTTER: Butter adds flavor and moisture to both the crust and the ganache. You can substitute a plant-based butter for a dairy-free version.
- EGG: I use large eggs in all of my recipes. Weights are listed if your eggs are a different size.
- BITTERSWEET CHOCOLATE: Bittersweet chocolate is dark chocolate with a higher cocoa content and less sugar, lending a rich, deep chocolate flavor. You can substitute bittersweet chocolate with semisweet or dark chocolate if you prefer a slightly sweeter taste. The type of chocolate you choose will affect the overall sweetness of your tartlets.
- HEAVY CREAM: Heavy whipping cream adds to the decadence and flavor of the ganache. The definition of ganache includes heavy cream, so I know of no good substitutes. A dairy-free option might be full-fat coconut milk, but the flavor will be different.
Tips for Making the Shortbread Crusts
1. Practice makes all the difference.
The tart shells themselves can be a little challenging, but practice makes all the difference. If you plan to make these for a momentous occasion, I highly recommend you do a trial run with the crusts.
2. Size matters.
Since your molds or containers may be a slightly different size than mine, it’s hard to be specific about how many tarts the recipe will yield for you. I get 14.
3. Where can I buy molds for these little pies?
You can purchase silicone molds here. I HIGHLY recommend buying several. If you are a baker, you’ll find many uses for them. They are a perfect size, and nothing sticks to them.
How To Roll Out Mini-Tart Shortbread Crusts
Form dough into a log. Chill for a couple of hours.
Bake as directed. Remove the foil after 10 minutes in the oven. If the dough has puffed up, push down with your thumb.
Allow shells to cool for 5 minutes. Remove from mold to a rack to cool completely before filling.
Whenever assembling a tray of party desserts, I love to make small portions and do a variety. It’s fun to make some of the chocolate crusts and some vanilla crusts. Both have their fans.
Unlike tart shells with a cooked cream filling, prepare ganache-filled shells 2-3 days ahead if it’s more convenient.
Garnish the top with whipped cream and chocolate curls or shavings. Or make it simple. Use fresh fruit to add color and interest. Any of these should be added at the last minute.
FAQ About Chocolate Ganache Tarts
Shaped but unbaked tarts can be stored in the freezer for at least a month. Always double-wrap them to prevent freezer burn.
You can freeze ganache by itself, but I don’t recommend freezing baked tart shells with ganache in them. I would assume these tarts are for a special occasion, so they should be as fresh as possible.
Ganache is a form of heavy cream and chocolate, according to Bailiwick Academy
Yes. They may not have the fresh buttery flavor you get when making them at home, but they will look perfect and be easier.
Parting thoughts: If you like these tarts, don’t miss my collection of mini-tarts for all kinds of occasions. The lemon tarts are a favorite in my family.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Chocolate Ganache Tartlet Recipe
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Ingredients
Chocolate Tartlet Crust
- 1¼ cup (150 g) unbleached flour
- ¼ cup (25 g) dark unsweetened cocoa powder
- ½ cup (60 g) confectioners’ sugar
- ¼ teaspoon table or sea salt
- ½ cup (114 g) unsalted butter, cold
- 1 large (50 g) egg
Chocolate Ganache Filling for Tarts
- 4 ounces (114 g) bittersweet chocolate
- ½ cup (114 g) heavy cream or whipping cream
- 2 tablespoons butter soft
Instructions
Making the tartlet crusts:
- Add first 1¼ cup (150 g) unbleached flour, ¼ cup (25 g) dark unsweetened cocoa powder, ½ cup (60 g) confectioners’ sugar, and ¼ teaspoon table or sea salt to a food processor and pulse until well blended.
- Cut ½ cup (114 g) unsalted butter, cold into 8 pieces. Add to dry ingredients and pulse until the mixture looks like oatmeal.
- Use a fork to break up and mix 1 large (50 g) egg then pour it all at once into the food processor bowl. Pulse 5-6 times to begin to moisten the mixture. Let the machine run steadily for a few seconds. Observe until the mixture begins to stick together and starts to form a ball. The machine will make a different sound as this happens.
- Press dough into a cylinder (like a roll of refrigerated cookie dough), cover with plastic wrap and refrigerate at least 30-45 minutes or up to a week.
- When ready to make crusts, cut the cylinder into 12 equal slices. I usually end up with 13 tarts because I roll all the scraps together to make the 13th shell.
- Roll each slice between plastic wrap until just slightly larger around than tart shell. The dough should be just shy of 1/4 inch thick and a consistent thickness throughout. This can be a little tricky at first. Practice makes perfect.
- Cover and freeze mini-tart shells until rock hard.
- Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside. Bake in preheated 400˚F (200˚C) oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
- Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.
Chocolate ganache filling:
- Chop 4 ounces (114 g) bittersweet chocolate and place into a deep bowl. Set aside.
- Heat ½ cup (114 g) heavy cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
- Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don’t go crazy stirring or chocolate will lose its beautiful gloss. Gentle motion is good.
- Add 2 tablespoons butter in small pieces and continue mixing gently until the ganache is once again uniform.
- The mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.
Assembly:
- Fill cooled tartlet shells with ganache.
- Chill tartlets until ready to serve. Remove 30 minutes before serving to allow the filling to soften a bit. Garnish with fruit or whipped cream.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.