Mini Chocolate Tarts with Ganache
Mini Chocolate Tarts with Ganache are little bites of chocolate heaven! These tiny tarts have a crisp, buttery crust filled with smooth, rich chocolate ganache that melts in your mouth.…
Tip: save now, cook later.Mini Chocolate Tarts with Ganache are little bites of chocolate heaven! These tiny tarts have a crisp, buttery crust filled with smooth, rich chocolate ganache that melts in your mouth. The perfect balance of crunchy and creamy makes them so irresistible.
I love making these because they’re as fun to decorate as they are to eat. Sometimes I top them with a sprinkle of sea salt or little pieces of nuts to add a bit of surprise with each bite. It’s always a hit with friends and family, no matter the occasion.
These mini tarts are perfect for sharing at parties or enjoying as a personal treat with a cup of tea or coffee. I find they’re a great way to bring a special touch to any dessert table without needing hours in the kitchen. Plus, their small size makes them feel extra fancy!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These form the crust and bring a rich chocolate flavor. Oreo crumbs work well, but you can use any chocolate cookie. For gluten-free options, try gluten-free chocolate cookies or crushed nuts like almonds or hazelnuts.
Butter: Melted butter helps bind the crust crumbs together and adds richness. You can swap for coconut oil if you want a dairy-free or vegan version.
Chocolate: Use good quality semi-sweet or dark chocolate for your ganache. Bars are better than chips for melting smoothly. If you want a dairy-free version, use dairy-free chocolate or vegan chocolate chips.
Heavy Cream: This makes the ganache creamy and glossy. For a lighter version, use half-and-half, but the ganache will be a bit less thick. For dairy-free, coconut cream is a great alternative.
How Do You Make a Smooth and Shiny Chocolate Ganache?
Making ganache takes some care to get perfectly smooth and glossy chocolate. Here’s how to nail it every time:
- Chop the chocolate finely so it melts evenly.
- Heat your cream until just simmering — don’t let it boil to avoid a grainy texture.
- Pour the hot cream over the chocolate and let it sit for a minute to soften.
- Stir gently from the center outward until it’s smooth and glossy. Avoid whipping air in.
- Add butter or vanilla for extra shine and flavor once the mixture is smooth.
Patience is key—take your time stirring, and resist the urge to rush. If your ganache seems too thick, warm it very gently until pourable. If too thin, chill briefly to firm up before filling your tarts.
Equipment You’ll Need
- Mini tart pans or a mini muffin tin – perfect for shaping and baking the small tart shells evenly.
- Mixing bowls – handy for combining your crust ingredients and mixing the ganache separately.
- Small saucepan – you’ll gently heat the cream here for the ganache without burning it.
- Heatproof bowl – great for melting chocolate safely over hot water or for mixing the ganache.
- Spatula or spoon – useful for stirring the ganache smoothly and scraping down bowls clean.
- Measuring cups and spoons – essential for accurate ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Add a touch of orange zest to the ganache for a fresh citrus twist that brightens the chocolate flavor.
- Mix in a pinch of cinnamon or ground chili powder for a warm, spicy kick that’s perfect for fall.
- Top with toasted chopped nuts like hazelnuts or pecans to add crunch and a nutty flavor contrast.
- Swap raspberries for fresh strawberries, cherries, or a sprinkle of shredded coconut to change up the garnish.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Tart Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Chocolate Ganache Filling:
- 8 ounces (225g) semi-sweet or dark chocolate, finely chopped
- ¾ cup heavy cream
- 1 tablespoon unsalted butter (optional for extra shine)
- 1 teaspoon vanilla extract (optional)
For Garnish:
- Fresh raspberries
- Chocolate shavings or chips
- Optional: a pinch of sea salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 8-10 minutes to bake the crusts, plus at least 1 hour chilling time for the ganache to set. Overall, plan around 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until well mixed and the crumbs hold together when pressed. Press the crumb mixture firmly into mini tart pans or a mini muffin tin to form the base and sides. Bake for 8-10 minutes until firm. Remove from the oven and let the crusts cool completely before filling.
2. Make the Ganache:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat just until it starts to simmer—bubbles will form at the edges, but don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to soften. Stir gently until smooth and glossy. Mix in the butter and vanilla extract, if using, until fully combined.
3. Assemble the Tarts:
Spoon or pour the warm ganache into the cooled tart shells, filling each about three-quarters full. Smooth the top with the back of a spoon or spatula if you like.
4. Chill and Set:
Refrigerate the filled tarts for at least 1 hour, or until the ganache is firm and set.
5. Add Garnishes and Serve:
Just before serving, decorate with fresh raspberries and sprinkle chocolate shavings or chips on top. A tiny pinch of sea salt will add a lovely flavor contrast if you like. Serve chilled or at room temperature for the best experience.
This recipe combines the crunch of a chocolate cookie crust with smooth, rich ganache, topped with fresh raspberries and chocolate for a simple yet elegant mini treat perfect for sharing or special occasions.
Can I Use a Different Type of Chocolate for the Ganache?
Yes! You can use milk chocolate for a sweeter, creamier ganache or dark chocolate for a more intense flavor. Just make sure the chocolate is good quality for the best smooth texture.
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 about 10 minutes before serving to soften the ganache slightly.
Can I Make the Tart Crust Ahead of Time?
Absolutely! You can bake the crusts a day ahead and keep them in an airtight container at room temperature. Fill and chill the tarts just before serving for best results.
What Can I Substitute for Heavy Cream in the Ganache?
If you’re dairy-free, coconut cream works well as a substitute. For a lighter ganache, half-and-half can be used, but it will be less rich and may set a bit softer.
