Most Delicious Mini Chocolate Tarts With A Pistachio Twist
There’s something incredibly satisfying about a dessert that feels elegant yet is surprisingly easy to make. These Mini Chocolate Tarts are just that. With a buttery, crisp shell and a silky ganache center, they strike the perfect balance between rich indulgence and bite-sized charm.
Whether you’re planning a dinner party, a festive gathering, or simply want a special treat to share, these mini tarts are guaranteed to impress. And the best part? You can make them ahead of time and chill until ready to serve.
As a finishing touch, you can use chopped pistachios like I did. Or add fresh fruit like raspberries, blueberries or strawberries as toppings.
Ready to make your own? Let’s dive into the recipe below.
Mini Chocolate Tarts
Prep Time: 25 minutes (plus 1 hour chill time)
Yield: 12 tartlets
These mini chocolate tarts have a crisp, buttery shell filled with a smooth, rich chocolate ganache. Perfect for parties or small desserts, they’re easy to make ahead and serve chilled or at room temperature.
Ingredients
For the crust:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg yolk
1–2 tablespoons ice water
For the filling:
1/2 cup heavy cream
4 oz semisweet or dark chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
Toppings (optional):
1 tablespoon chopped pistachios
1 tablespoon sea salt
¼ cup fresh raspberries, blueberries or strawberries
Instructions
In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add ice water 1 tablespoon at a time just until the dough comes together.
Divide dough into 12 equal portions. Press into the bottom and sides of mini tartlet pans (or a mini muffin tin). Prick bottoms with a fork. Chill for 30 minutes.
Preheat oven to 375°F or 176 C. Bake tart shells for 10–12 minutes or until lightly golden. Let cool completely.
Heat cream in a small saucepan until just simmering. Remove from heat and add chocolate and butter. Let sit for 1 minute, then stir until smooth. Stir in vanilla.
Spoon ganache into cooled tart shells. Chill for 1 hour or until set. Serve as is or top with chopped pistachios, berries, sea salt, or whipped cream.
Mini Chocolate Tarts
Ingredients
Method
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse, then add ice water 1 tablespoon at a time just until the dough comes together.
- Divide dough into 12 equal portions. Press into the bottom and sides of mini tartlet pans (or a mini muffin tin). Prick bottoms with a fork. Chill for 30 minutes.
- Preheat oven to 375°F or 176 C. Bake tart shells for 10–12 minutes or until lightly golden. Let cool completely.
- Heat cream in a small saucepan until just simmering. Remove from heat and add chocolate and butter. Let sit for 1 minute, then stir until smooth. Stir in vanilla.
- Spoon ganache into cooled tart shells. Chill for 1 hour or until set. Serve as is or top with chopped pistachios, berries, sea salt, or whipped cream.
Nutrition
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Let us know how it was!Why You’ll Love These Mini Tarts
What makes these tarts so irresistible is their texture and flavor contrast. The crust is tender and flaky, while the filling is smooth, creamy, and packed with chocolate richness. I love topping them with chopped pistachios for a pop of color, a bit of crunch, and a slightly salty edge that elevates the chocolate even more.
You can also get creative with the toppings—fresh berries, sea salt flakes, or even a dollop of whipped cream are all excellent options. The base recipe is wonderfully versatile and can easily be tailored to the season or occasion.
Hosting Tip
These mini tarts are ideal for entertaining. Bake and fill them the night before your event, then add your toppings just before serving. They hold up beautifully in the fridge and look stunning on a dessert platter.
Whether served at room temperature or chilled, they offer a decadent experience in just a few bites.
Make-Ahead Magic with Simple Ingredients
One of the reasons these mini chocolate ganache tarts are such a hit is because they’re made with basic ingredients you likely already have in your kitchen—flour, powdered sugar, butter, and egg yolk for the crust, and heavy cream, chopped chocolate, and vanilla extract for the filling. The tart dough comes together easily in a food processor, saving you time and effort. After a quick chill wrapped in plastic wrap, it’s ready to press into tart pans or tartlet shells.
For best results, use tart tins with removable bottoms or a muffin pan to shape your crusts evenly. Prick each base with a fork and bake on a baking sheet in a preheated oven until golden brown. You can even blind bake them using sheets of parchment paper and pie weights to help maintain their structure. Once cooled on a wire rack, they’re ready to be filled.
Ganache That’s Smooth and Decadent
The chocolate ganache filling is what truly makes these individual chocolate tarts irresistible. Warm cream in a small saucepan over medium heat until you see small bubbles forming—be careful not to let it boil. Pour the hot cream over the chopped chocolate and let it sit for a minute before stirring into a smooth ganache. You can use dark chocolate, bittersweet chocolate, or even milk chocolate depending on your taste. For an ultra-silky texture, a tablespoon of unsalted butter does wonders.
If you’re using a microwave-safe bowl instead of a double boiler or heatproof bowl, just be sure to microwave in short bursts to avoid overheating the chocolate mixture. Spoon the ganache into the tart cases and chill until set. The result is glossy, decadent chocolate tartlets perfect for satisfying your sweet tooth.
Serving and Storing Tips
These chocolate mini tarts are ideal for the holiday season and other special occasions, but they’re just as wonderful for an easy dessert on a weeknight. You can garnish with chopped pistachios, fresh raspberries, or shaved chocolate for a bakery-worthy finish. Stored in an airtight container in the fridge, they keep beautifully for up to three days—just let them come to room temperature before serving for the best texture.
If you’re hosting, this chocolate tarts recipe is a great alternative to traditional chocolate chip cookies or other chocolate desserts. Whether you’re a seasoned baker or trying tart recipes for the first time, this is one of the easiest desserts that delivers big flavor without extra cost or effort.
