Few desserts feel as effortlessly luxurious as Mini Chocolate Tarts with Ganache.
They are small, refined, deeply chocolatey, and irresistibly smooth.
Each bite delivers crisp cocoa pastry followed by rich, silky ganache that melts slowly on the tongue.
These tarts are elegant without being intimidating.
They look bakery-perfect, yet they are completely achievable at home.
Because they are mini, they feel personal, romantic, and ideal for sharing.
This recipe is especially perfect for Valentine’s Day.
Chocolate already speaks the language of love.
When paired with a glossy ganache pour and delicate garnishes, it becomes unforgettable.
Whether you are planning a romantic dinner, a dinner party, or a make-ahead dessert for guests, these mini chocolate tarts always impress.
Why You’ll Love These Mini Chocolate Tarts
These tarts are more than just beautiful.
They are carefully balanced in flavor and texture.
Here is what makes them special:
- Crisp chocolate tart shells that hold their shape
- Deep, rich ganache with a silky mouthfeel
- Perfect portion size for entertaining
- Easy to prepare in stages
- Elegant enough for celebrations
- Customizable with endless toppings
They also photograph beautifully.
That glossy ganache pour is pure Pinterest gold.
What Are Mini Chocolate Tarts with Ganache?
Mini chocolate tarts are small pastry shells filled with chocolate ganache.
The shell is typically a cocoa-based shortcrust pastry.
The filling is made from melted chocolate and warm cream.
Ganache is simple, yet luxurious.
It relies on quality ingredients and correct ratios.
When done right, it sets softly and slices cleanly.
Because these tarts are mini, the chocolate never feels overwhelming.
Each bite is rich but controlled.
That balance is what makes them addictive.
Ingredient Overview (What Makes This Recipe Work)
This recipe uses simple ingredients.
However, quality matters.
For the Chocolate Tart Shells
- All-purpose flour
- Unsweetened cocoa powder
- Powdered sugar
- Cold unsalted butter
- Salt
- Vanilla extract
The cocoa powder gives the shell depth without bitterness.
Powdered sugar keeps the texture tender.
For the Chocolate Ganache Filling
- High-quality dark chocolate
- Heavy cream
- Vanilla extract
- Pinch of salt
That is all you need.
No eggs.
No gelatin.
Just pure chocolate elegance.
Mini Chocolate Tarts with Ganache
Exact Ingredient Quantities (US + Metric)
Chocolate Tart Shells (Makes 8–10 Mini Tarts)
- 1 cup (125 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ½ cup (60 g) powdered sugar
- ¼ tsp (1.5 g) fine salt
- ½ cup (113 g) cold unsalted butter, cubed
- 1 tsp (5 ml) vanilla extract
- 1–2 tbsp (15–30 ml) cold water, as needed
Chocolate Ganache Filling
- 8 oz (225 g) dark chocolate (60–70%), finely chopped
- ¾ cup (180 ml) heavy cream
- 1 tsp (5 ml) vanilla extract
- ⅛ tsp (0.5 g) fine salt
Optional Valentine’s Garnishes
- ½ cup (75 g) fresh raspberries or sliced strawberries
- 1–2 tbsp (5–10 g) chocolate curls or shavings
- 1 tsp (2 g) cocoa powder, for dusting
- Edible gold flakes (optional)
Yield Notes
- Makes 8–10 mini tarts, depending on pan size
- Works best with 3–4 inch (7.5–10 cm) mini tart pans
Choosing the Right Chocolate (Very Important)
Chocolate is the star of this recipe.
Do not cut corners here.
Best Chocolate for Ganache
- Use 60–70% dark chocolate
- Avoid chocolate chips if possible
- Choose bars meant for baking or eating
Chocolate chips contain stabilizers.
Those stabilizers affect texture and shine.
Bars melt more smoothly and taste richer.
If you prefer a slightly sweeter tart, use 60%.
If you love intense chocolate flavor, use 70%.
Equipment You’ll Need
You do not need fancy tools.
However, the right equipment helps.
- Mini tart pans (with removable bottoms)
- Mixing bowls
- Food processor or pastry cutter
- Saucepan
- Heatproof bowl
- Fine sieve (optional)
Mini tart pans make unmolding easy.
Removable bottoms are highly recommended.
Step-by-Step: How to Make Mini Chocolate Tarts with Ganache
Let’s walk through the process carefully.
Each step matters.
Step 1: Make the Chocolate Tart Dough
Start by combining the dry ingredients.
Mix flour, cocoa powder, powdered sugar, and salt.
Add cold butter cubes.
Cut them into the flour until the mixture resembles fine crumbs.
Add vanilla extract.
Mix just until the dough comes together.
Do not overwork the dough.
Overmixing makes the shells tough.
Step 2: Chill the Dough
Form the dough into a flat disk.
Wrap it tightly in plastic wrap.
Refrigerate for at least 30 minutes.
Chilling relaxes the gluten.
It also prevents shrinking during baking.
This step is essential.
Step 3: Shape the Mini Tart Shells
Roll the chilled dough between two sheets of parchment paper.
Aim for even thickness.
Press the dough gently into the mini tart pans.
Make sure the corners are well-defined.
Trim excess dough cleanly.
Dock the bottoms lightly with a fork.
Step 4: Bake the Tart Shells
Preheat your oven.
Bake the shells until firm and dry.
They should look matte, not glossy.
Let them cool completely before filling.
Warm shells will melt the ganache.
Patience matters here.
Step 5: Make the Chocolate Ganache
Chop the chocolate finely.
Place it in a heatproof bowl.
Heat the cream until just steaming.
Do not let it boil.
Pour the hot cream over the chocolate.
Let it sit for one minute.
Stir slowly from the center outward.
The mixture will become smooth and glossy.
Add vanilla and salt.
Stir gently.
Step 6: Fill the Tarts
Place the cooled shells on a flat surface.
Pour the ganache carefully into each shell.
Fill just below the rim.
Tap gently to remove air bubbles.
Let the tarts sit at room temperature until set.
You can refrigerate briefly if needed.
Ganache Consistency: What You’re Looking For
Perfect ganache should be:
- Smooth
- Shiny
- Thick but pourable
If it looks grainy, the chocolate overheated.
If it looks too thin, let it cool slightly.
Ganache sets as it cools.
Do not rush it.
The Romantic Ganache Pour (Presentation Tip)
For Valentine’s Day, presentation matters.
Instead of filling all shells at once, try this:
- Partially fill the shells
- Just before serving, pour a fresh layer of warm ganache
- Let it flow naturally to the edges
This creates movement and shine.
It looks luxurious and intentional.
That is the pour you see in romantic dessert photography.
Decorating Your Mini Chocolate Tarts
Decorations should enhance, not overwhelm.
Romantic Valentine’s Garnish Ideas
- Fresh raspberries
- Strawberry slices
- Chocolate curls
- Cocoa powder dusting
- Edible gold flakes
Use one or two elements only.
Less is more.
Flavor Variations (Easy Customizations)
This base recipe is extremely versatile.
Raspberry Chocolate Tarts
Add a thin layer of raspberry jam under the ganache.
Orange Chocolate Tarts
Add orange zest to the ganache.
Espresso Chocolate Tarts
Add espresso powder to the cream.
White Chocolate Ganache
Use white chocolate with reduced cream.
Each variation feels unique.
The technique stays the same.
Make-Ahead and Storage Tips
These tarts are ideal for entertaining.
Make-Ahead Options
- Tart shells: up to 2 days ahead
- Ganache filling: 1 day ahead
- Fully assembled tarts: 24 hours
Store finished tarts in the refrigerator.
Bring to room temperature before serving.
Cold ganache is firm.
Room-temperature ganache is silky.
Serving Suggestions
Serve these mini chocolate tarts with:
- Fresh berries
- Lightly sweetened whipped cream
- Espresso or coffee
- Champagne or red wine
They pair beautifully with simple accompaniments.
Common Mistakes to Avoid
Even simple recipes have pitfalls.
Overbaking the Shells
Overbaked shells taste bitter and dry.
Using Low-Quality Chocolate
Poor chocolate ruins ganache texture.
Pouring Ganache Too Hot
This can soften or melt the shells.
Overdecorating
Too many toppings hide the elegance.
Avoid these mistakes.
Your tarts will shine.
Why Mini Desserts Are Always Better
Mini desserts feel intentional.
They feel refined.
Guests enjoy them without guilt.
They photograph beautifully.
They encourage variety.
That is why mini chocolate tarts are always a win.
Perfect for Valentine’s Day (And Beyond)
These tarts feel romantic.
However, they are not limited to Valentine’s Day.
They also work for:
- Dinner parties
- Bridal showers
- Anniversaries
- Holidays
- Afternoon tea
Change the garnish.
Change the mood.
The recipe adapts effortlessly.
Frequently Asked Questions
Can I freeze mini chocolate tarts?
Yes, without garnish.
Freeze well wrapped for up to one month.
Can I use milk chocolate?
Yes, but reduce cream slightly.
Do I need a food processor?
No.
A pastry cutter works fine.
Can I make this gluten-free?
Yes, with a gluten-free flour blend.
Final Thoughts: A Dessert Worth Making
Mini Chocolate Tarts with Ganache are timeless.
They are elegant, indulgent, and deeply satisfying.
They prove that simple ingredients can create extraordinary results.
They also prove that presentation matters.
Once you make them, you will return to this recipe again and again.
It is reliable.
It is beautiful.
It is unforgettable.
If you are looking for a dessert that feels special without stress, this is it.
