Mini Chocolate Tarts (Made in a Muffin Pan!) | Rich, Elegant & Perfectly Bite-Sized

🎉 Introduction

Sometimes, the best desserts come in the smallest packages—and these Mini Chocolate Tarts prove it! With a buttery, crisp tart shell and a silky, decadent chocolate ganache filling, these tarts are perfect for dinner parties, holiday spreads, or simply as a special treat.

The beauty of this recipe is that you don’t need special tart pans—you can make them right in a standard muffin pan. They’re easy to shape, bake, and fill, giving you a beautiful result without the fuss. Topped with fresh strawberries and a sprinkle of flaky salt, these tarts strike the perfect balance between sweet, rich, and slightly savory notes.

🧰 Equipment Needed

• Muffin pan (12-count)
• Mixing bowls (large & medium)
• Measuring cups & spoons
• Whisk
• Rolling pin
• Cooling rack
• Small saucepan
• Heatproof bowl
• Spatula

🛒 Ingredients

Fruits & Vegetables:

• Fresh strawberries, for garnish

Fresh Products:

• 1 egg, large

Culinary Aids & Spices:

• 350 g all-purpose flour
• 300 g dark or semi-sweet chocolate, chopped
• 140 g powdered sugar
• ½ tsp salt
• 1 tbsp flaky salt (for garnish)
• 1 tsp vanilla extract

Dairy Products:

• 170 g unsalted butter, softened (for pastry)
• 300 g heavy cream
• 200 g heavy cream or whipping cream (for filling—see method)

👩‍🍳 Directions

Step 1: Make the Pastry Dough

1. In a large bowl, whisk together flour, powdered sugar, and ½ tsp salt.
2. Add butter and rub it in with your fingertips until mixture resembles coarse crumbs.
3. Add egg and vanilla extract; mix until dough comes together.
4. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

Step 2: Shape and Bake Tart Shells

1. Preheat oven to 180°C (350°F).
2. Roll out dough to about ⅛ inch thick.
3. Cut circles slightly larger than muffin pan cavities.
4. Press each circle gently into a muffin cup, trimming excess dough.
5. Prick the bottoms with a fork, line with parchment, and fill with pie weights or dried beans.
6. Bake for 12–14 minutes, remove weights, then bake for another 5–6 minutes until golden.
7. Let cool completely before removing from pan.

Step 3: Make the Chocolate Ganache Filling

1. In a small saucepan, heat 300 g heavy cream until steaming (do not boil).
2. Pour over chopped chocolate in a heatproof bowl.
3. Let sit for 2–3 minutes, then stir until smooth and glossy.
4. Stir in vanilla extract.

Step 4: Fill the Tart Shells

1. Pour ganache into cooled tart shells, filling almost to the top.
2. Chill for at least 1 hour until set.

Step 5: Garnish & Serve

• Top each tart with a slice of fresh strawberry and a light sprinkle of flaky salt.

🍽️ Servings & Timing

• Servings: 12 mini tarts
• Prep Time: 25 minutes
• Chill Time: 1 hour 30 minutes
• Bake Time: 18–20 minutes
• Total Time: ~2 hours 15 minutes

🧊 Storage & Reheating

Refrigerator:

• Store in an airtight container for up to 4 days.

Freezer:

• Freeze tart shells (unfilled) for up to 2 months. Fill with ganache after thawing.

Reheating:

• Not needed—serve chilled or at room temperature.

🥄 Variations

• White Chocolate Version: Use white chocolate for a sweeter twist.
• Berry Bliss: Add a layer of raspberry jam before pouring ganache.
• Nutty Crunch: Sprinkle chopped hazelnuts or almonds over the ganache.
• Coffee Infusion: Stir 1 tsp instant coffee into hot cream for mocha flavor.
• Coconut Delight: Use coconut cream instead of heavy cream for a tropical taste.

❓ 10 FAQs

1. Can I make the tart shells ahead of time?

Yes—store baked shells in an airtight container for up to 3 days before filling.

2. Can I use milk chocolate?

Yes, but the ganache will be sweeter and softer.

3. Do I need to blind bake the pastry?

Yes—this ensures crisp shells that hold the filling.

4. Can I skip the strawberries?

Yes—use any topping you prefer or serve plain.

5. Can I make this gluten-free?

Yes—use a gluten-free flour blend.

6. How do I keep tart shells from shrinking?

Chill the shaped dough in the pan for 10 minutes before baking.

7. Can I add flavor to the ganache?

Yes—add extracts like almond, peppermint, or orange.

8. Can I make them vegan?

Yes—use vegan butter, coconut cream, and dairy-free chocolate.

9. How can I make them extra glossy?

Brush cooled ganache with a thin layer of warm apricot jam before topping.

10. Can I double the recipe?

Yes—bake in batches if your muffin pan only has 12 cups.

🏁 Conclusion

These Mini Chocolate Tarts are rich, elegant, and perfect for impressing guests—without needing fancy equipment. With crisp pastry shells, smooth chocolate ganache, and fresh strawberry garnish, they’re as beautiful as they are delicious. Making them in a muffin pan is a game-changer for home bakers, giving you professional-looking results with ease.

Adam

Mini Chocolate Tarts (Made in a Muffin Pan!) | Rich, Elegant & Perfectly Bite-Sized

Sometimes, the best desserts come in the smallest packages—and these Mini Chocolate Tarts prove it! With a buttery, crisp tart shell and a silky, decadent chocolate ganache filling, these tarts are perfect for dinner parties, holiday spreads, or simply as a special treat. The beauty of this recipe is that you don’t need special tart pans—you can make them right in a standard muffin pan. They’re easy to shape, bake, and fill, giving you a beautiful result without the fuss. Topped with fresh strawberries and a sprinkle of flaky salt, these tarts strike the perfect balance between sweet, rich, and slightly savory notes.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

1 hour hr 50 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 12 mini tarts

Ingredients Equipment Method Notes

Ingredients

  

Fruits & Vegetables:

• Fresh strawberries for garnish

Fresh Products:

• 1 egg large

Culinary Aids & Spices:

• 350 g all-purpose flour
• 300 g dark or semi-sweet chocolate chopped
• 140 g powdered sugar
• ½ tsp salt
• 1 tbsp flaky salt for garnish
• 1 tsp vanilla extract

Dairy Products:

• 170 g unsalted butter softened (for pastry)
• 300 g heavy cream
• 200 g heavy cream or whipping cream for filling—see method

Equipment

• Muffin pan (12-count)
• Mixing bowls (large & medium)
• Measuring cups & spoons
• Whisk
• Rolling Pin
• Cooling rack
• Small saucepan
• Heatproof bowl
• Spatula

Method

 

Step 1: Make the Pastry Dough

1. In a large bowl, whisk together flour, powdered sugar, and ½ tsp salt.
2. Add butter and rub it in with your fingertips until mixture resembles coarse crumbs.
3. Add egg and vanilla extract; mix until dough comes together.
4. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

Step 2: Shape and Bake Tart Shells

1. Preheat oven to 180°C (350°F).
2. Roll out dough to about ⅛ inch thick.
3. Cut circles slightly larger than muffin pan cavities.
4. Press each circle gently into a muffin cup, trimming excess dough.
5. Prick the bottoms with a fork, line with parchment, and fill with pie weights or dried beans.
6. Bake for 12–14 minutes, remove weights, then bake for another 5–6 minutes until golden.
7. Let cool completely before removing from pan.

Step 3: Make the Chocolate Ganache Filling

1. In a small saucepan, heat 300 g heavy cream until steaming (do not boil).
2. Pour over chopped chocolate in a heatproof bowl.
3. Let sit for 2–3 minutes, then stir until smooth and glossy.
4. Stir in vanilla extract.

Step 4: Fill the Tart Shells

1. Pour ganache into cooled tart shells, filling almost to the top.
2. Chill for at least 1 hour until set.

Step 5: Garnish & Serve

1. Top each tart with a slice of fresh strawberry and a light sprinkle of flaky salt.

Notes

🧊 Storage & Reheating
Refrigerator:

Store in an airtight container for up to 4 days.

Freezer:

Freeze tart shells (unfilled) for up to 2 months. Fill with ganache after thawing.

Reheating:

Not needed—serve chilled or at room temperature.

🥄 Variations
White Chocolate Version: Use white chocolate for a sweeter twist.

Berry Bliss: Add a layer of raspberry jam before pouring ganache.

Nutty Crunch: Sprinkle chopped hazelnuts or almonds over the ganache.

Coffee Infusion: Stir 1 tsp instant coffee into hot cream for mocha flavor.

Coconut Delight: Use coconut cream instead of heavy cream for a tropical taste.

❓ 10 FAQs
1. Can I make the tart shells ahead of time?
Yes—store baked shells in an airtight container for up to 3 days before filling.

2. Can I use milk chocolate?
Yes, but the ganache will be sweeter and softer.

3. Do I need to blind bake the pastry?
Yes—this ensures crisp shells that hold the filling.

4. Can I skip the strawberries?
Yes—use any topping you prefer or serve plain.

5. Can I make this gluten-free?
Yes—use a gluten-free flour blend.

6. How do I keep tart shells from shrinking?
Chill the shaped dough in the pan for 10 minutes before baking.

7. Can I add flavor to the ganache?
Yes—add extracts like almond, peppermint, or orange.

8. Can I make them vegan?
Yes—use vegan butter, coconut cream, and dairy-free chocolate.

9. How can I make them extra glossy?
Brush cooled ganache with a thin layer of warm apricot jam before topping.

10. Can I double the recipe?
Yes—bake in batches if your muffin pan only has 12 cups.

🏁 Conclusion
These Mini Chocolate Tarts are rich, elegant, and perfect for impressing guests—without needing fancy equipment. With crisp pastry shells, smooth chocolate ganache, and fresh strawberry garnish, they’re as beautiful as they are delicious. Making them in a muffin pan is a game-changer for home bakers, giving you professional-looking results with ease.