desserts

Mini Chocolate Tarts

Pam 2026
Mini Chocolate Tarts

Ingredients

For the Tart Crust (Pâte Sablée):

  • 1¼ cups (155g) all-purpose flour
  • ¼ cup (30g) powdered sugar
  • ¼ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 1 large egg yolk
  • 1 tablespoon cold water
  • ½ teaspoon vanilla extract

For the Chocolate Ganache Filling:

  • 6 oz (170g) semi-sweet or dark chocolate (60-70% cocoa), finely chopped
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter (optional, for extra shine)

For Topping (optional):

  • Flaky sea salt
  • Fresh raspberries or strawberries
  • Whipped cream
  • Shaved chocolate

Few things are as satisfying as a perfect chocolate tart—a buttery, crisp shell filled with silky, rich chocolate ganache. These Mini Chocolate Tarts pack all that indulgence into a bite-sized form that’s perfect for parties, holidays, or when you simply need a little chocolate in your life.

The press-in crust is incredibly forgiving (no rolling pin required!), and the filling is a simple two-ingredient ganache. Top with a sprinkle of sea salt, fresh berries, or a dollop of whipped cream for a dessert that looks like it came from a French patisserie.

1

Make the Tart Crust

In a food processor, pulse the flour, powdered sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse meal. Add the egg yolk, cold water, and vanilla.

Pulse until the dough just comes together. Turn out onto a work surface and bring together into a disc. Wrap in plastic and refrigerate for at least 30 minutes.

2

Press the Crust into Molds

Lightly grease a mini tart pan (12 to 24 mini tart molds). Divide the dough into equal portions. Press each portion into the bottom and up the sides of each tart mold.

Use a small measuring spoon or your fingers to press evenly. Prick the bottom of each crust with a fork. Refrigerate for another 30 minutes.

3

Bake the Crusts

Preheat your oven to 350°F (175°C). Place the tart pan on a baking sheet. Bake for 12 to 15 minutes, until the crusts are golden brown and set. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

4

Make the Chocolate Ganache

Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles around the edge).

Pour the hot cream over the chocolate. Let sit for 1 to 2 minutes, then whisk gently until smooth and glossy. Whisk in the butter if using.

5

Fill the Tarts

Pour or spoon the ganache into the cooled tart shells, filling each almost to the top. Gently tap the pan on the counter to level the ganache. Let the tarts sit at room temperature until the ganache sets, about 30 minutes, or refrigerate for faster setting.

6

Serve

Just before serving, top with flaky sea salt, fresh berries, whipped cream, or shaved chocolate. Serve at room temperature for the best flavor and texture.

These Mini Chocolate Tarts are an elegant, bite-sized indulgence that’s easier to make than you think—perfect for any occasion.

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