Mini Chocolate Tarts with Ganache
Mini Chocolate Tarts with Ganache are little bite-sized treats that pack a rich chocolate punch. They have a crisp, buttery tart shell filled with a smooth, silky chocolate ganache that…
Tip: save now, cook later.Mini Chocolate Tarts with Ganache are little bite-sized treats that pack a rich chocolate punch. They have a crisp, buttery tart shell filled with a smooth, silky chocolate ganache that melts in your mouth. These tarts are perfect when you want something sweet but not too big—just the right amount of chocolatey goodness in every bite.
I love making these mini tarts because they come together pretty easily, but they look like you put in a lot of effort. The ganache filling is so creamy and irresistible, and I like to add a sprinkle of sea salt on top to make the chocolate flavors pop even more. They’re great to have ready when friends drop by or for a small everyday treat that feels special.
When I serve these, I often pair them with a cup of coffee or a glass of cold milk—it makes for a lovely little break during the day. Plus, they’re so cute on a dessert platter if you’re hosting a party. Everyone loves how neat and elegant these mini tarts look, and it’s always fun to see how fast they disappear once people take a bite!
Key Ingredients & Substitutions
Graham cracker or digestive biscuit crumbs: These create the crunchy tart crust. If you can’t find them, try crushed vanilla wafers or shortbread cookies for a buttery twist. Just make sure they’re finely crushed for an even crust.
Butter: Melted butter binds the crumbs together and adds richness. Use unsalted for control over saltiness or swap with coconut oil if you want a dairy-free option—it works well but gives a slight coconut flavor.
Chocolate: Semi-sweet or dark chocolate makes the ganache deeply chocolaty. I like using at least 60% cacao for balance. Prefer milk chocolate? You can use it but expect a sweeter, lighter taste. Just avoid chocolate chips, which may not melt as smoothly.
Heavy cream: This creates the silky texture of the ganache by mixing with the chocolate. For a lighter ganache, you can try half-and-half or coconut cream, but the texture might be less rich and glossy.
Vanilla extract: Optional but great for enhancing chocolate’s flavor. Feel free to leave it out or experiment with a pinch of cinnamon or espresso powder for a flavor kick.
How Do You Get the Perfect Smooth Ganache?
Making ganache might seem tricky, but it’s really about gentle heat and patience. Here’s how to get it smooth and shiny every time:
- Chop chocolate into even small pieces. This helps it melt evenly and quickly.
- Warm the cream carefully—just until it’s almost simmering. Boiling can separate the cream and chocolate.
- Pour cream over chocolate and give it at least 2 minutes to sit. This lets the chocolate soften before stirring.
- Stir slowly and gently from the center in small circles. Don’t whisk hard—a smooth spatula works best to keep it shiny.
- If the ganache isn’t smooth after stirring, warm it very gently over a double boiler and stir until melted.
Once smooth, pour the ganache into your tart shells quickly before it cools and thickens too much. Pop them in the fridge to set, and you’ll have a silky, firm chocolate filling. I find covering the tarts while chilling prevents a skin forming on top of the ganache.
Equipment You’ll Need
- Mini tart pans or a mini muffin tin – these shape the tarts perfectly and make portioning easy.
- Mixing bowl – for combining the crust ingredients smoothly.
- Measuring cups and spoons – help you get the right crust and ganache ratios every time.
- Small saucepan – to gently heat the cream without boiling it.
- Heatproof bowl – for melting the chocolate with hot cream safely.
- Spatula or whisk – for stirring ganache until silky and smooth.
Flavor Variations & Add-Ins
- Swap graham crackers for crushed Oreos in the crust for a rich, chocolatey base that pairs well with the ganache.
- Add a pinch of chili powder or cinnamon to the ganache for a warm, spicy twist that’s subtle but interesting.
- Top with fresh raspberries or sliced strawberries instead of currants to add a bright, fruity contrast to the chocolate.
- Mix chopped toasted nuts like hazelnuts or pecans into the crust to add crunch and a nutty flavor.
Mini Chocolate Tarts with Ganache
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups (125g) graham cracker crumbs or digestive biscuit crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Ganache:
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 3/4 cup (180ml) heavy cream
- 1 teaspoon vanilla extract (optional)
For Garnish:
- Fresh red currants or other berries
- Chocolate shavings or curls
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 8-10 minutes for baking the crusts, and at least 2 hours of chilling time to set the ganache. Plan on a little over 2 hours in total, most of which is hands-off time while the tarts chill in the fridge.
Step-by-Step Instructions:
1. Make and Bake the Crust:
Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until all the crumbs are evenly moistened. Press this crumb mixture firmly into mini tart pans or a mini muffin tin, making sure to push the crumbs up the sides to create a crust. Bake for 8-10 minutes until the edges turn lightly golden. Remove from the oven and let cool completely.
2. Prepare the Chocolate Ganache:
Put the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat just until it starts to simmer—don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to soften. Stir gently with a whisk or spatula until the chocolate melts completely and the ganache is smooth and shiny. If you like, stir in vanilla extract for extra flavor.
3. Assemble and Chill the Tarts:
Pour or spoon the ganache into the cooled tart shells, filling each almost to the top. Place the tarts in the refrigerator for at least 2 hours to let the ganache set firm. Just before serving, garnish each tart with fresh red currants and a sprinkle of chocolate shavings for a pretty, delicious finish. Serve chilled and enjoy!
Can I Use Frozen Berries for Garnish?
Yes, but thaw them completely and pat dry to avoid extra moisture on the ganache. Fresh berries work best for texture and flavor, though!
Can I Make the Tarts Ahead of Time?
Absolutely! Prepare and chill them up to 2 days in advance. Keep them covered in the fridge to prevent the ganache from drying out or absorbing fridge odors.
How Should I Store Leftover Tarts?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 10 minutes before serving to soften the ganache slightly.
What Can I Substitute for Heavy Cream in Ganache?
You can use coconut cream or full-fat coconut milk for a dairy-free version, but the ganache may be a bit less thick and creamy. Half-and-half can also work but will produce a lighter texture.