Why You’ll Love This Recipe

These tartlets combine rich chocolate ganache with a tender, flaky shell for the ultimate indulgence. They’re easy to make ahead, easy to serve, and easy to customize. Plus, their miniature size makes portioning simple and clean-up a breeze. Sophisticated enough for formal occasions, yet simple enough for casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tartlet crust:
all-purpose flour
unsalted butter (cold and cubed)
granulated sugar
salt
egg yolk
cold water

For the chocolate filling:
semi-sweet or dark chocolate, chopped
heavy cream
unsalted butter
vanilla extract
pinch of salt

Optional toppings:
fresh berries
whipped cream
shaved chocolate
sea salt flakes
chopped nuts

Directions

1. Prepare the crust
   In a food processor, pulse flour, sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs.
   Add egg yolk and cold water gradually until dough comes together.
   Wrap dough in plastic wrap and chill for at least 30 minutes.
   Preheat oven to 350°F (175°C). Roll out dough and cut circles to fit mini tartlet pans or a muffin tin.
   Press dough into pans, prick bottoms with a fork, and bake for 12–15 minutes until lightly golden. Cool completely.
2. Make the chocolate filling
   Heat heavy cream in a saucepan until just simmering.
   Remove from heat and pour over chopped chocolate in a bowl. Let sit for 1–2 minutes.
   Stir until smooth, then add butter, vanilla, and salt. Mix until glossy and fully combined.
3. Assemble the tartlets
   Spoon or pipe chocolate filling into cooled tartlet shells.
   Chill in the refrigerator for at least 1 hour to set.
   Top with desired garnishes before serving.

Servings and timing

This recipe makes about 12 tartlets.
Prep time: 30 minutes
Chill time: 1 hour
Bake time: 15 minutes
Total time: 1 hour 45 minutes

Variations

• Salted Caramel Chocolate Tartlets: Add a layer of salted caramel before pouring in the ganache.
• Mocha Tartlets: Add a teaspoon of espresso powder to the chocolate filling.
• Nutty Crust: Replace part of the flour with ground almonds or hazelnuts for a nutty flavor.
• Coconut Filling: Use coconut milk and top with toasted coconut for a tropical twist.
• Vegan Version: Use dairy-free butter, chocolate, and coconut cream instead of dairy.

Storage/Reheating

Store chocolate tartlets in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving for the best texture and flavor.
Do not freeze once filled, as the ganache may lose its smooth texture.
No reheating necessary.

FAQs

Can I make these tartlets ahead of time?

Yes, you can make the crusts and filling up to 2 days ahead. Store them separately or assemble fully and chill until ready to serve.

What kind of chocolate should I use?

Use high-quality semi-sweet or dark chocolate for a smooth, rich flavor and proper texture.

Can I use a store-bought crust?

Yes, store-bought mini tartlet shells or phyllo cups work in a pinch, though homemade yields better flavor.

How do I prevent the crust from getting soggy?

Make sure the crusts are fully baked and cooled before adding the filling. Optionally, brush with melted chocolate before filling.

Can I use a muffin tin instead of tartlet pans?

Yes, just grease the muffin tin well or use parchment liners for easy removal.

How can I flavor the ganache?

You can add extracts like peppermint, orange, or almond, or even liqueurs like Grand Marnier or Kahlua.

Do they need to be refrigerated?

Yes, especially if using dairy-based ganache. Store in the fridge and bring to room temperature before serving.

How do I get a glossy chocolate top?

Stir butter into the ganache after melting the chocolate and cream—it gives a beautiful sheen.

Can I make them gluten-free?

Yes, use a gluten-free flour blend for the crust, or a gluten-free cookie crust.

What fruits go well as toppings?

Raspberries, strawberries, blueberries, or pomegranate seeds pair beautifully with rich chocolate.

Conclusion

Chocolate Tartlets are the perfect combination of elegance and indulgence in a small, satisfying package. With their crisp shells and silky chocolate centers, they’re a versatile dessert ideal for any gathering or personal treat. Customize them to suit your style and savor each bite of this irresistible creation.

Chocolate Tartlets

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Chocolate Tartlets are elegant, bite-sized desserts featuring a crisp, buttery crust filled with rich, silky chocolate ganache. Perfect for parties, romantic dinners, or holiday trays, they’re easy to make and customize with various toppings.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 tartlets
• Category: Dessert
• Method: Baked
• Cuisine: French
• Diet: Vegetarian

Ingredients

1. For the tartlet crust:
2. 1 1/4 cups all-purpose flour
3. 1/2 cup unsalted butter, cold and cubed
4. 2 tbsp granulated sugar
5. 1/4 tsp salt
6. 1 egg yolk
7. 2–3 tbsp cold water
8. For the chocolate filling:
9. 6 oz semi-sweet or dark chocolate, chopped
10. 1/2 cup heavy cream
11. 1 tbsp unsalted butter
12. 1 tsp vanilla extract
13. Pinch of salt
14. Optional toppings:
15. Fresh berries
16. Whipped cream
17. Shaved chocolate
18. Sea salt flakes
19. Chopped nuts

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Instructions

Prepare the crust: In a food processor, pulse flour, sugar, and salt. Add cubed butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water gradually until dough forms. Wrap in plastic and chill for at least 30 minutes.

1. Preheat oven to 350°F (175°C). Roll out dough and cut into circles to fit mini tartlet pans or a muffin tin. Press dough into pans, prick bottoms with a fork, and bake for 12–15 minutes or until lightly golden. Let cool completely.
2. Make the chocolate filling: Heat heavy cream until just simmering. Remove from heat and pour over chopped chocolate in a bowl. Let sit 1–2 minutes. Stir until smooth. Add butter, vanilla, and salt. Stir until glossy and fully incorporated.
3. Assemble the tartlets: Spoon or pipe the ganache into cooled tartlet shells. Chill in the refrigerator for at least 1 hour to set.
4. Garnish and serve: Top with berries, whipped cream, or other toppings before serving. Serve chilled or at room temperature.

Notes

• Use high-quality chocolate for best results.
• Brush crusts with melted chocolate before filling to prevent sogginess.
• For added depth, mix in espresso powder or flavored extracts to the ganache.
• Crusts can be made a day ahead and stored in an airtight container.
• Bring tartlets to room temperature before serving for the best texture.

Nutrition

• Serving Size: 1 tartlet
• Calories: 230
• Sugar: 10g
• Sodium: 65mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 50mg