Chocolate Tartlets (Ganache)
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.
As a cake decorator, I often had chocolate ganache left over 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 you’ll love 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 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 pantry staples. The rest are added flavors.
- In addition, you can flavor ganache in 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 the 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 about 32 to 38% full-fat cream. Any less and the ganache will not set firm.
- Butter – I like adding butter to my ganache because it adds a lovely 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-your-mouth feel.
Step-by-step: How to make chocolate tartlets
Homemade tart shells
- Dough – In a food processor, add the flour, sugar, salt, and 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. Combine all the crumbs and shape them 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 1/8 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 it chilled at all times. I am using tart rings, but you can also use tart pans with removable bottoms or mini tart pans—see how to make mini tart shells. - Bake—Preheat the oven to 375°F / 190°C/ Gas Mark 5 for at least 10 minutes. Then, dock the base of the tart pans with the tines 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 for 5 minutes more.
Chocolate ganache filling
- Microwave—In a microwave-safe medium bowl, heat the chopped chocolate, heavy cream, butter, and corn syrup until 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 the 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 boiling point. 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
- 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 into 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.
Frequently asked questions
How long will these chocolate tartlets keep?
These mini tarts will stay in the fridge for 5 or 6 days.
How far in advance can I make these tarts?
These don’t take long to make. The filling takes just 5 minutes to make but needs at least two hours to set. You can make these 2 to 3 days in advance.
Do you serve these tarts cold?
Chocolate tastes better when it is at room temperature, not warm or cold from the fridge. So, I prefer to serve these at room temperature.
Can I make one large chocolate tart instead?
Absolutely. Double the recipe, and the filling will be perfect for one 9-inch shortcrust pastry shell. Try my chocolate ganache tart.
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 make quick and easy semi-homemade treats.
Ingredients
Homemade tartlet shells
- 1½ cup (190 g) All-purpose flour
- ½ cup (113.5 g) Butter
- ¼ cup (50 g) Sugar
- ¼ tsp Salt
- 1 large Egg yolk
- 2 tbsp Chilled water
Chocolate ganache
- 7 oz (200 g) Chocolate
- ½ cup (120 ml) Heavy cream 38%
- 2 tbsp (60 g) Butter (optional)
- 1 tbsp Corn syrup (optional)
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Instant coffee powder (optional)
Or Store-bough tart shells
- 24 Mini tart shells tartlet shells
Method
Homemade tart shells
- Dough – In a food processor, add the flour, sugar, salt, and 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.1½ cup All-purpose flour, ½ cup Butter, ¼ cup Sugar, ¼ tsp Salt, 1 large Egg yolk , 2 tbsp Chilled water
- Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape them 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 1/8 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. Chill the shells in the refrigerator for 15 minutes.
- Bake – Preheat the oven at 375°F/190 °C/ Gas Mark 5 for at least 10 minutes. Then dock the base of the tart pans with the tines of a fork. Bake in the hot oven for 15 to 18 minutes until lightly golden. Cool completely on a wire rack.
Chocolate ganache filling
- Microwave – In a microwave-safe medium bowl, heat the chopped chocolate, heavy cream, butter, and 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 the 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.7 oz Chocolate, 1/2 cup Heavy cream, 2 tbsp Butter, 1 tbsp Corn syrup, ¼ tsp Salt, 1 tsp Vanilla extract, 1 tsp Instant coffee powder
Assemble
- Fill tarts – Pour the room temperature chocolate ganache into a piping bag and fill each tart shell.24 Mini tart shells
- 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.
Notes
Pastry
- Chill the mixing bowl and pastry ingredients, including cubed butter, for 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 the 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 brown. 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 a 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 into 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.
Equipment you will need
Nutrition
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These look so deliciously indulgent. I can’t wait to try them.
These were absolutely descant! The melt in your mouth chocolate filling was so velvety and smooth.
Thank you for this recipe Veena. It was just in time for me. I had to go for a weekend get together and made these. Everyone loved it. I too used the ready shells.
Thank you, Ajeruf. So happy that this recipe worked well for you and you enjoyed it. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
I’ve made these three times already. So easy to make. I used ready pastry and made large one instead. Perfect for this season. Thanks for sharing.
Thank you, Wakesba. So happy that this recipe worked well for you and you enjoyed it. Ready pastry works of course. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
I made these last year and thought I’d make them again but then I saw the new Triple chocolate pumpkin tart. Think I’m going to make that this year.
Thank you, Yuku. Yes, chocolate and pumpkin are my favorite combination.
Lucky those who can buy a ready pastry. I had to make from scratch. I used your mini tartlet recipe. Turned out delicious but not as pretty as yours.
Thank you, Izi. So happy that this recipe worked well for you and you enjoyed it. Homemade pastry is definitely better. Thank you so much for coming back to write this feedback. Love to hear from those who tried my recipe.
Veena I love chocolate with pumpkin. These would be perfect on any holiday dessert table. I can’t wait to try the recipe. That crust looks so tender.
Thank you Arlene. I love chocolate and Pumpkin too!
I am so upset. I went and hit the rating and then I hit publish. Well, I saw that the rating didn’t take. That is terrible. This recipe deserves an excellent rating. So I’m doing this again.
Ass thank you so much Marisa. So happy you think so .
How cute!! I love the combination of flavors too. I am such a fan of individual desserts. They look so elegant on a dessert table. And as far as the seasons go, I’m with you. I love Fall. The cool nights and the warm days are perfect. And I imagine a cake decorator would have quite a challenge in the hot summer months. Well, let’s enjoy Fall while we can. I’ll have to make your recipe — the family I’m sure would enjoy it.
Thank you Marisa. I definitely love fall the most.. such a wonderful time of the year – I love the rain too!
Oh my that picture with the bite taken out really looked good! I love chocolate and mini desserts. I have never seen tart shells like that. I’ll have to look for them next time I’m at the grocery store. If I buy the shells then I think I can tackle this one (I’m not much of a baker). Great post!
You will love this one Denise. It’s so easy!! No baking if you buy the tart shells. Take just 5 minutes to make the filling. And the tarts are so impressive. Looks like you slaved all day!