Mini Chocolate Tarts

Name: Mini Chocolate Tarts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 12 mini sweet tart pastry cases (like Pampas brand); 250 g dark cooking chocolate (melts or block); 125 ml cream (thickened, heavy or whipping); sea salt (for sprinkling)

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These 4 ingredient mini chocolate tarts are the EASIEST dessert ever!

Taking just 5 minutes to prepare, these mini tartlets are perfect for parties, as a quick dessert, or an indulgent sweet treat!

Mini chocolate tarts on a white cake stand.

This easy mini chocolate tart recipe combines buttery pastry cases with silky smooth chocolate ganache and a sprinkling of sea salt to create a fuss-free indulgent dessert. Like my raspberry chocolate ganache tart, these individual chocolate tarts are perfect for any sweet tooth as well.

I'm a huge fan of mini tarts for a quick and easy dessert or sweet treat sure to satisfy any craving: from caramel chocolate tartlets, and mini jam tarts, to mini marshmallow tarts, and vanilla custard tarts, there is a flavour for everyone!

Two chocolate tarts on a white cake stand, one with bite out to show the chocolate ganache texture.

Why You're Going To Love This Recipe

Quick and easy recipe - this really is the easiest recipe to make! By using pre-made pastry shells you can just bake and fill the tarts in minutes!
4 ingredients - you just need pastry cases, chocolate, cream and sea salt!
Look impressive - yet mini chocolate tarts are so easy to make!
Portable - take along to a picnic, dinner party, family lunch or BBQ - and anywhere you are asked to bring a plate.
Conventional and Thermomix - both methods are written in the recipe card at the end of the post.

What You Need

You need just 4 ingredients to make these salted chocolate tartlets!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

The four ingredients needed to make mini tartlets.

Mini sweet tart pastry cases - I use the Pampas brand of frozen mini tart cases (there's 12 in a 275g pack) for super convenience. You can also buy pre-cooked mini tart cases in the bakery section of most supermarkets (skip the baking step if using pre-cooked tart cases). Alternatively, you can make your own pastry cases using this recipe.
Dark cooking chocolate - I recommend using a good quality cooking chocolate as it melts easier than regular chocolate (I like Lindt, Nestle and Cadbury brands). In this recipe I have used dark chocolate melts rather than a block of cooking chocolate.
Cream - full-fat, either thickened, heavy or whipping cream.
Sea salt - a sprinkling of sea salt over the top of mini chocolate tarts not only brings out the flavour of the chocolate, but the savoury notes balances out the sweetness of the tartlets.

Equipment Required

Baking tray - for baking the pastry cases on.
Small bowl - for the chocolate and cream ganache filling.
Microwave safe bowl or Thermomix.
Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions

Making these mini chocolate ganache tarts really is as easy as 1, 2, 3!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cook The Pastry Cases

Once the oven is preheated to 160 degrees celsius, cook the mini pastry cases. Set aside to cool.

Step 2 - Make The Ganache

Pour the cream in to a microwave-safe bowl and heat until hot but not boiling.

Place the chocolate melts into a separate small bowl.

Note: If you are using a block of cooking chocolate rather than melts, then chop, break or grate your chocolate into small pieces so that it will melt evenly.

Pour the hot cream over the chocolate and allow it to sit for 5 minutes.

Hot cream poured over the chocolate melts in a bowl.

Then stir continuously until the chocolate has melted and the ganache is smooth.

The combined chocolate and cream mixture.

Step 3 - Fill Tart Cases With Ganache

Leave the ganache to cool slightly, then divide it between the cooled pastry cases and place into the refrigerator to chill.

When ready to serve mini chocolate tarts, sprinkle a little sea salt over the top.

Chocolate ganache poured into a pastry case and sprinkled with salt.

Expert Tips

Dark chocolate - I used dark chocolate melts in this recipe. If you use a block of cooking chocolate, then chop, break or grate your chocolate into small pieces so that they will melt evenly.
Cream - use a full-fat thickened, heavy or whipping cream.
Don't boil the cream - simply bring it to a low simmer.
For the best ganache - use the best quality cream and chocolate you can. Cheaper brands of chocolate can make the ganache grainy or cause it to split.
Storing mini chocolate tarts - store at room temperature for up to 2 days (in cool temperatures only), otherwise store in the fridge for up to 1 week. Allow to come to room temperature before serving.

FAQs

Can I freeze mini chocolate tarts?

Absolutely! These mini chocolate tarts will freeze for up to 1 month. Allow to defrost in the fridge, then bring to room temperature just prior to serving.

Can I make these tarts ahead of time?

Yes! They need time to set in the fridge so are suitable for making ahead. You can store them in the fridge for up to a week, sprinkling with salt just before serving.

Do these mini chocolate tarts need to be refrigerated?

If you are in a cool climate then you can store these tarts at room temperature for up to 2 days. However if the weather is warm I recommend you store these chocolate tarts in the fridge.

Overhead photo of the mini chocolate tarts, sprinkled with sea salt, on a white cake stand.

Looking for more easy tart recipes? Here are some of my most popular recipes that I love to bake time and time again!

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