Chocolate Tartlets

These chocolate tartlets are buttery rich ready-to-use mini tart shells filled with my easy chocolate ganache recipe. Of course, you can make your own mini tart shells. But these also make quick and easy semi-homemade treats.

Table of Content

• Why make these tartlets?
• Ingredients and substitutes
• How to make chocolate tartlets
• Tips for success
• Variations
• More tartlet recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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As a cake decorator, I often had chocolate ganache leftover in the fridge. So, these tarts were always a quick and easy dessert when I had to entertain with very little time to spare after my cake orders. Also, I think most people love ganache, and the fact that it needs only two ingredients makes it super easy of course.

Why make these tartlets?

• These tartlets don't take long to make. The filling takes just 5 to 7 minutes and can be made up to 2 days ahead of time.
• It's easy. You can bake the tart shells from scratch as I have shared below, but, buying the ready-made shells is a great way to make these quick, easy, and semi-homemade.
• And it's simple. There are just two main ingredients chocolate and cream which are both easy to find or panty staples. The rest are added flavor.
• I am using dark chocolate but any chocolate that you like works just fine.
• In addition, you can flavor ganache many different ways. For example, in summer add a fruit puree to the ganache, or in winter add pumpkin puree, pumpkin spice, or a layer of apple pie filling.

Ingredients and substitutes

• Chocolate - The quality of chocolate you use will really make a huge difference in these tartlets. Always use good quality chocolate that you like to eat. Today, I am using Godiva 85% which is why my tarts have a deep chocolate color.
• Whipping cream - It is important to use full-fat cream about 32 to 38%. Any less and the ganache will not set firm.
• Butter - I like adding butter to my ganache because it adds a nice richness and helps the filling set. But, it is optional.
• Corn syrup - This is optional as well and does keep the filling soft, which to me just has a melt in the mouth feel.

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How to make chocolate tartlets

Homemade tart shells

• Dough - In a food processor add the flour, sugar, salt, chilled cubed butter Pulse for 30 seconds until it resembles coarse bread crumb consistency. Combine the egg yolk with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
• Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Divide the ball into two discs. Wrap the pastry in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
• Tart pans - Roll the dough between two sheets of parchment paper to about ⅛ inch thickness. Use the tart rings to cut out the base of the rings. Then use a ruler to cut strips and line the sides of the rings making sure the dough sticks to the ring properly. Place the shells on a baking sheet and chill in the refrigerator for 15 minutes
  Pro tip - this dough is easy to work with when chilled so make sure to keep the dough chilled at all times. I am using tart rings but you can also use tart pans with removal bottoms or mini tart pans - see how to make mini tart shells.
• Bake - Preheat the oven at 375F/ 190C/ Gas Mark 5 for at least 10 minutes. Then dock the base of the tart pans with the tings of a fork. Bake in the hot oven for 15 to 18 minutes until lightly golden. Cool completely on a wire rack.
  Pro tip - for a deep golden color to the crust, brush the tart shells with beaten egg white after 15 minutes of baking and then bake 5 minutes more.

Chocolate ganache filling

• Microwave - In a microwave-safe medium bowl heat the chopped chocolate, heavy cream, butter, corn syrup until all the chocolate is melted and smooth. Add salt, coffee, and vanilla extract.
• Double boiler - To make a double boiler at home, place a saucepan with 2-inches of water on medium heat. Place a heat-proof bowl over the saucepan and add all ganache ingredients to the top bowl. Heat gently with a whisk until everything is melted and smooth.
• Saucepan - Heat the heavy cream in a small saucepan over medium heat until it comes to an almost boil. Pour the hot cream over the chopped chocolate and stir until smooth. Add the rest of the ingredients and stir until smooth.

Assemble

• Fill tarts - Pour the room temperature chocolate ganache into a piping bag and fill each tart shell.
• Chill & Garnish - Chill in the fridge for at least 2 to 4 hours or until set. Add a chocolate-coated nut to each tart and sprinkle with powdered sugar. Serve at room temperature. 

Tips for success

Pastry 

• Chill the mixing bowl and pastry ingredients including cubed butter an hour before you start making the pastry. This will give you a beautiful tender crust.
• Have all your pastry equipment on hand before you start making any pastry so you can work quickly and efficiently.
• Rest the dough in the fridge before you roll pastry no matter how soon you need it- this will help the gluten in the dough relax, chill the butter and keep the pastry crumbly.
• If the pastry dough is cracking too much it means it's too cold, let it rest a few minutes outside the fridge then roll again.
• Chill the dough before you bake the pastry again to prevent shrinkage.
• Always use a hot oven this will again prevent shrinkage. A cold oven will melt the butter rather than cook it.
• The pastry is baked when the bottom is cooked not when the edges are browns. Always make sure the bottom of the crust is cooked or any filling will soak into the crust and make the tart soggy.
• If the edges are browning too quickly - tent the edges with foil or pie crust shield.

Filling 

• Chopping the chocolate finely will ensure it melts easily and without any lumps in the ganache
• Whether you use the microwave, double-boiler, or saucepan method - do not overheat the heavy cream. It can cause the chocolate to break down. 
• Pour the chocolate mixture in the tart shells while it is still slightly warm so it smooths out easily and gives a nice smooth surface. 
• Chill the chocolate for at least a few hours even after it is set. But, make sure to serve while almost at room temperature. Bringing it to room temperature will ensure the chocolate is soft to eat. 

Variations

• Chocolate tart shells - replace 2 tablespoon of flour with cocoa powder in the pastry dough to make chocolate shortcrust pastry
• Chocolate mixture - you can make chocolate ganache with bittersweet chocolate or semi-sweet chocolate or you can make a custard based chocolate filling with large eggs and egg yolks which needs to bake with the filling for longer.
• Tart shapes - I have used tart rings for these tartlets but you can also use mini tart pans, tartlet molds with removable bottoms, or muffin tin to make the shells

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Frequently asked questions

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Printable Recipe

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