Mini Chocolate Tartlets
Elegant yet approachable, these buttery chocolate tartlets combine shortcrust pastry and smooth ganache for the perfect bite-sized dessert. They’re party-ready, customizable, and pure comfort in every bite.
Equipment
- Muffin Pan
- Mixing Bowls
- Rolling Pin
- Whisk or Hand Mixer
- Cookie cutter
- Piping bag (optional)
Ingredients
Shortcrust Pastry
- 1/2 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 egg room temperature
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
Ganache Filling
- 8 oz dark or semi-sweet chocolate chopped
- 3/4 cup heavy cream for ganache
Topping
- 1/2 cup heavy cream for whipped topping
- 1 tbsp powdered sugar for whipped cream
- 1 tsp vanilla extract
- fresh strawberries optional garnish
- flaky salt optional garnish
Instructions
- In a bowl, whisk together flour and salt. In a separate bowl, beat softened butter and powdered sugar until fluffy. Add egg and mix until smooth. Gradually stir in the flour mixture until a soft dough forms.
- Form dough into a disc, wrap in plastic, and chill in the fridge for 2 hours.
- On a floured surface, roll dough to ⅛-inch thickness. Cut circles and press into muffin pan cups. Patch any tears with extra dough.
- Blind bake: Line each shell with parchment and fill with weights. Bake at 350°F (175°C) for 18–20 minutes until golden. Cool completely.
- Make ganache: Pour hot cream over chopped chocolate. Let sit 3 minutes, then stir until smooth. Cool until thick but pourable.
- Fill tart shells with ganache, leaving room for toppings. Let set at room temp until firm.
- Whip cream with powdered sugar and vanilla until soft peaks form. Pipe onto tartlets. Top with strawberries, flaky salt, or fresh fruit as desired.
Notes
These tartlets are perfect make-ahead treats for parties or gifts. Customize with seasonal fruits or flavored whipped creams to suit the occasion.