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.

chocolate ganache tartlets garnished with raspberries and mintPin

As an Amazon Associate, I earn from qualifying purchases.

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?

  1. 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.
  2. 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.
  3. 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

Showing all of the ingredients to make this recipe:  Bittersweet chocolate, AP flour, Dark Cocoa powder, Powdered sugar, salt, butter, egg, heavy cream.
Pin
  • 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.

log of dough to make crusts, sliced into equal portionsPin
Cut into 14 equally-sized slices. If your tart molds are bigger or smaller, adjust the number of slices accordingly.
dough slice covered with plastic wrapPin
Cut into 14 equally-sized slices. If your tart molds are bigger or smaller, adjust the number of slices accordingly.
using a rolling pin to roll out pie dough.Pin
Roll the disc flat until it covers the inside of your tart mold. (See picture below.)
putting dough into tart shell.Pin
Pull the plastic wrap off one side and place the mold upside down on top of the dough.
fitting the tart shell with dough.Pin
With your hand underneath the plastic wrap left, flip the dough and tart mold right side up.
manipulating the dough.Pin
Pull the plastic wrap off of the top.
pressing the dough into the mold.Pin
Press the dough down into the bottom and sides of the mold with your thumb. (Surgical gloves protect the crust dough from the warmth of your hands.)
trimming dough after pressing into crust.Pin
Trim the edges with a sharp knife held perpendicular to the side.
using foil to keep crust from puffing in the middle.Pin
Cut non-stick aluminum foil into small squares and stuff each square inside of a tart to keep it from puffing up during the baking process.

Bake as directed. Remove the foil after 10 minutes in the oven. If the dough has puffed up, push down with your thumb.

baked chocolate mini-tart crustsPin

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.

individual chocolate ganache mini-tart in vanilla cookie shellPin

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

How far ahead of time can I make these tarts?

Shaped but unbaked tarts can be stored in the freezer for at least a month. Always double-wrap them to prevent freezer burn.

Can I freeze this recipe?

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.

What is ganache?

Ganache is a form of heavy cream and chocolate, according to Bailiwick Academy

Can I use store-bought crusts?

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.

logo for saladinajar
Join our community of adventurous cooks, and start creating homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)


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 mini tarts garnished with raspberries an mintPin
Yield: 13 tarts

Chocolate Ganache Tartlet Recipe

These mini chocolate tarts or tartlets feature chocolate or vanilla-flavored homemade shortbread crusts. Fill them with a rich but effortless bittersweet chocolate ganache.

Rate this recipe

(5 stars if you loved it)

5 from 19 votes
PRINT RECIPE PIN RECIPE SEND EMAIL

Video

Prep time: 20 minutes
Cook time: 10 minutes
Additional Time: 1 hour
Total time: 1 hour 30 minutes

Ingredients
 

Chocolate Tartlet Crust

  • 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

Crust dough may be stored, well-wrapped, in the refrigerator one week. Or store in the freezer for 6 months. I prefer to freeze the raw tart shells and bake the day I want to serve them for maximum freshness with last-minute convenience.
Ganache may be made ahead and stored in the refrigerator. Warm very gently. I put it in a small bowl inside a larger bowl partially filled with hot water until it softens enough to spoon into baked crusts. Re-chill before serving.

Nutrition

Serving: 1tart | Calories: 195kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 132mg | Potassium: 91mg | Fiber: 1g | Sugar: 8g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




35 Comments

  1. 5 stars
    Nice & easy! I bought the tiny crust already done! Topped some with coconut the other with fresh whipped cream!

    1. Thanks for the 5-star review! Glad you loved them.

  2. Amy Bilger says:

    What if you don’t have access to a food processor? Could you use a pastry blender or fork?

    1. Hi Amy,

      Yes. Absolutely. It’s just a little more physical labor. Maybe I should reframe that. Good exercise sounds better. Hope you enjoy them.

  3. Can I use chocolate chips for the chocolate filling?

    1. Melissa,

      Honestly, I haven’t tried it. My best guess is “yes.” Maybe I’ll try it (any excuse) and let you know. If you try it, be sure to write back.

    2. @Paula, I have tried making ganache with chocolate chips and it turned out great, but I wasn’t using this recipe, so I don’t know if it would work differently.

  4. Riley Theriault says:

    4 stars
    I don’t know if you’re still active on this recipe, but what do you mean to press the foil into the shells?

    1. Cut a small square of non-stick foil big enough to cover the tart shell. Lay in on top of the tart shell. Now, take your thumb and press the foil down inside the shell so that the foil touches the tart shell and takes on the shape of the shell. This provides just enough resistance to keep the shell from puffing up. Remove the foil halfway through the baking process.

  5. Hi Riley,

    Yes, very active. Glad you wrote. Take your thumb or fingers and press the small square of foil down inside of each little crust. It will keep the dough from bubbling up as it bakes.

  6. Love your recipes, thanks!

  7. hi, if i put chocolate dipped strwberries over this, how do i store the strawbeerries till i add them on in the night
    thanks

    1. Alefia,
      As you may know, chocolate-dipped strawberries don’t last very long. I would use them the same day I made them, stored in a separate container, and added right before serving. However, I am not an expert on these strawberries. Maybe another reader will offer a suggestion.

  8. Owh now i get it . I used the large egg thanks ^^

  9. I had tried the tart but why my dough was sticky ??

    1. Since I didn’t watch you make it, I’m not sure. Did you chill the dough before you rolled it out? Did you use a “large” egg or was it extra large? Did you measure the flour precisely? Did you use unbleached flour or something else?

  10. I made this filling to go into some premade shortbread shells, and I added a little powdered sugar to cut the bitterness of the chocolate, and it turned out great!

  11. Those tarts look so good! xo Maria

  12. That picture reminds me of Aunt Julia. I expect some of those tarts next time we visit Texas. :+)

  13. Your blog is hilarious. And these tarts look great! I might actually try making dessert sometime.

  14. These little tarts are so classy- I wouldn’t be able to resist either variation, I’m afraid! Your reunion sounds like fun. My graduating class has not had a reunion since our tenth, which was a looooong time ago. Jealous! 🙂

  15. Natasha McEachron says:

    The tarts are too cute and I’m sure they taste delicious. The little sprig of mint is a really nice touch.

  16. The Café Sucré Farine says:

    Paula, these are gorgeous! I think I’d need one of each! Love those molds, I’m going to check them out at world market!

  17. Looks like you had a great time at your reunion – great photos!
    And, yum on the tarts – they look great and a great photo to boot.

  18. You could wear a potato sack and look like you just stepped out of a magazine! Having said that, you did you wonderful in your outfit and I’m glad that you enjoyed your 20-year reunion.
    I’m loving the look of these tarts too.

    1. Oh Paula, you are so kind. Wish you lived next door so you could help me eat the leftovers because they are beginning to catch up with me. 🙂

  19. Why has it taken me until today to find you? I googled broccoli-rice casserole and voilà, your no canned soup recipe popped up. I am trying it tonight. All the ingredients are waiting for me to throw them together!
    I love your website, recipes, and the way you write.
    Teresa

  20. I have these exact silicone molds and will be trying these gorgeous tarts. Speaking of gorgeous (but NOT a tart! ha!), you look so beautiful and young! All of the other women there were probably wishing they knew your secrets. I sure wish I knew how you stay so thin when you love dessert as much as me. And yes, I do eat a salad every day for lunch!

  21. I’ll take a dozen right now this second!

  22. Those little tarts look deliciously beautiful, Paula! Love the raspberry and mint on top.