Chocolate tartlets with a crisp, buttery crust and a glossy, melt-in-your-mouth ganache filling these little beauties are the kind of thing that makes everyone go quiet at the table. The first time I made them, I was honestly surprised at how straightforward the whole process was, because the final result looks like something straight out of a patisserie window. That satisfying snap of the crust, the deep richness of the chocolate, and a tiny pinch of flaky sea salt on top every single bite hits just right.
If you love easy, impressive desserts like our Strawberry Icebox Cake or you've already fallen for the Mimosa Cupcakes, these Chocolate Tartlets are right up your alley. They're fancy enough for Valentine's Day or a dinner party and honestly, some evenings just deserve something truly special from your own kitchen.
A Little Backstory on These Chocolate Tartlets
The classic French pâte sucrée crust has been around for generations, and for good reason. It's tender, just slightly sweet, and holds up beautifully to rich fillings like chocolate ganache. Individual chocolate tarts became popular in French patisseries as a way to offer single-portion indulgence, and that idea never really gets old. There's something about having your own little tart that feels special, like a treat made exactly for you.
This Chocolate Tartlets stays true to those roots while keeping things approachable for a home baker. No fancy equipment, no intimidating techniques just good ingredients and a little patience while the dough chills.
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Chocolate Tartlets Ingredients
Here's everything you need. Simple ingredients, no specialty store required.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust
- All-purpose flour - Forms the structure of the crust and keeps it tender. King Arthur Gluten-Free Measure for Measure works as a 1:1 swap if needed.
- Granulated sugar - Adds a gentle sweetness to the pastry dough that plays beautifully against the rich chocolate filling.
- Salt - Balances the sweetness and makes every other flavor pop.
- Unsalted butter, cold, cut into ½-inch cubes - Cold butter is the key to a flaky, crisp crust. Don't let it soften before cutting it in.
- Egg yolk - Helps bind the dough and adds a little richness. Just the yolk, not the whole egg.
- Vanilla extract - Rounds out the pastry with a warm, subtle sweetness.
- Milk (plus more if needed) - Brings the dough together. Add a small splash more if it seems too crumbly.
For the Chocolate Ganache Filling
- Semi-sweet chocolate - The star of the filling. Good quality chocolate makes a noticeable difference here.
- Heavy cream - Gives the ganache its silky, pourable texture.
- Unsalted butter - Stirred in for an extra glossy, luxurious finish.
- Vanilla extract - Enhances the chocolate and adds depth.
- Salt - A small amount that makes the whole filling taste more complex and balanced.
- Flaky sea salt (for topping) - Don't skip this. A pinch on each finished tartlet is what makes them truly special.
How to Make Chocolate Tartlets
Take it one step at a time. The dough needs two chill periods, so plan a little ahead the hands-on time is actually quite Chocolate Tartlets.
Make the Crust
Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt until combined.
Cut in the butter: Add the cold butter cubes and work them into the flour mixture until it resembles coarse breadcrumbs. You can use your fingertips, a pastry cutter, or a fork. Uneven and crumbly is exactly what you want.
Add wet ingredients: In a small bowl, whisk together the egg yolk, vanilla extract, and 1 ½ tablespoons of milk. Pour this into the dry ingredients and stir to combine.
Form the dough: Use your hands to bring the dough together, adding a small splash more milk if it's still crumbly. It should hold when pressed. Shape it into a flat disc and wrap tightly in plastic wrap.
First chill: Refrigerate the dough for 1 hour. While it chills, you can start on the ganache filling.
Prep the pans: Grease eighteen 2.6-inch (6.5cm) mini tart pans with nonstick spray or softened butter.
Roll and cut: Roll the dough between two pieces of parchment paper to about ⅛ inch (3mm) thick. Cut circles large enough to fit into your tart pans with a little overhang.
Press into pans: Gently press each dough circle into the tart pans, pressing firmly against the sides and base to remove any air pockets. Trim any excess.
Dock the shells: Prick the bottom of each shell several times with a fork, being careful not to pierce all the way through.
Second chill: Place the filled tart pans on a baking sheet and freeze for 20 to 30 minutes. This helps the shells hold their shape during baking.
Bake: Preheat your oven to 375°F (190°C). Bake the tartlet shells for 14 to 17 minutes, until the edges are golden brown and the bottoms look set.
Cool: Let the tartlet shells cool on a wire rack for 15 to 20 minutes before carefully removing them from the pans.
Make the Ganache Filling
Combine chocolate and butter: Place the semi-sweet chocolate and butter cubes together in a medium heat-proof bowl.
Heat the cream: Pour the heavy cream into a small saucepan over medium heat. Warm it until it's hot and just beginning to steam - don't let it boil.
Pour and rest: Pour the hot cream over the chocolate and butter. Cover the bowl with a plate or plastic wrap and let it sit undisturbed for 5 minutes.
Stir and finish: Remove the cover and stir gently until the mixture is completely smooth and glossy. Add the vanilla extract and salt and stir to incorporate.
Let it thicken: Allow the ganache to sit at room temperature for 10 to 20 minutes, until it's thick enough to spoon without running everywhere.
Assemble
Fill the shells: Spoon about 1 ½ tablespoons (22.5g) of ganache into each cooled tartlet crust. If the ganache has firmed up too much, let it warm slightly at room temperature.
Chill if needed: If the ganache is still quite runny, pop the filled tartlets in the refrigerator briefly to let them set.
Finish with salt: Just before serving, sprinkle a small pinch of flaky sea salt over each tartlet.
Store: Keep assembled tartlets in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 10 to 15 minutes before serving so the ganache softens back to that perfect silky texture.
Substitutions and Swaps
- Gluten-free crust: Swap the all-purpose flour for King Arthur Flour Gluten-Free Measure for Measure in a 1:1 ratio. The texture is very similar.
- Chocolate type: Dark chocolate (70%) gives a more intense, bittersweet result. Milk chocolate will make the filling sweeter and creamier - great for kids.
- Dairy-free: Full-fat coconut cream can replace the heavy cream in the ganache. Use a vegan butter for both the crust and filling.
- No mini tart pans: A mini muffin tin works in a pinch. Press the dough up the sides of each cup and follow the same baking process.
Equipment For Chocolate Tartlets
- Eighteen 2.6-inch (6.5cm) non-stick mini tart pans
- Medium mixing bowls
- Small saucepan
- Heat-proof bowl for the ganache
- Parchment paper
- Rolling pin
- Round cookie cutter or glass for cutting dough circles
- Fork for docking the shells
- Baking sheet
- Wire cooling rack
How to Store Your Chocolate Tartlets
Store assembled Chocolate Tartlets in an airtight container in the refrigerator for up to 3 days. Before serving, let them rest at room temperature for about 10 to 15 minutes - the ganache firms up quite a bit when cold, and it's so much better when it softens back to that velvety texture.
The unbaked tart dough can be frozen for up to 3 months, well wrapped. You can also freeze the baked, unfilled shells for up to a month. Thaw them in the fridge overnight, then fill and top before serving.
Top Tip
- Keep the butter cold. This is the single most important thing for a good pâte sucrée crust. Cold butter means flaky, crisp layers. If it starts to soften while you're working, pop it in the freezer for 5 minutes.
- Don't skip the chill times. Both the disc rest (1 hour) and the shell freeze (20-30 minutes) are important. They prevent the crust from shrinking and puffing during baking.
- Roll evenly. Aim for a consistent ⅛-inch thickness all around. Uneven dough means some parts overcook while others stay doughy.
- Don't overstir the ganache. Once the cream hits the Chocolate Tartlets, let it sit for the full 5 minutes before stirring. Rushing it can make the ganache grainy.
- Use good chocolate. Because the filling has so few ingredients, quality is very noticeable. A good Chocolate Tartlets, chopped up, will outperform chocolate chips every time.
Serving Ideas
- Fresh berries: A few raspberries or sliced strawberries on the plate add a gorgeous pop of color and a bright, fruity contrast to the dark chocolate. These pair beautifully alongside our Strawberry Bundt Cake for a full dessert spread.
- Softly whipped cream: A small dollop on top or on the side adds lightness and a little creamy sweetness.
- A scoop of vanilla ice cream: Warm the Chocolate Tartlets very briefly in the oven before serving and pair with a small scoop the ganache gets slightly melty and the contrast is incredible.
- Coffee or espresso: These were basically made to be eaten with a strong coffee. The bitterness brings out every note in the Chocolate Tartlets.
FAQ
What pastry is used for Chocolate Tartlets?
This Chocolate Tartlets uses pâte sucrée, which is a sweet shortcrust pastry. It's richer and slightly sweeter than regular pie dough, and bakes up crisp and tender without being crumbly. It's the classic choice for French-style dessert Chocolate Tartlets, and it pairs especially well with a rich chocolate ganache filling.
What is the filling in a chocolate tart?
The filling here is a classic chocolate ganache semi-sweet chocolate, heavy cream, and butter. When the hot cream is poured over the chocolate and butter and stirred together, it creates a silky, glossy filling that sets to a firm-but-yielding texture at room temperature. Vanilla and a touch of salt round it out perfectly.
Can you make a tart the day before?
Yes, and it's actually a great make-ahead dessert. You can bake the shells and make the ganache a day ahead, then assemble the morning of your event. Store assembled Chocolate Tartlets in the fridge and add the flaky sea salt just before serving. Let them come to room temperature for 10 to 15 minutes first for the best texture.
How do you prevent tarts from getting soggy?
A few things help here. First, make sure the shells are fully cooled before adding the ganache any warmth will cause the filling to absorb into the crust. Second, let the ganache thicken slightly before spooning it in. And third, don't assemble them too far in advance. Jackeline's tip: store the shells and ganache separately and assemble the morning of serving.
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Pairing
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Chocolate Tartlets
Ingredients
Method
- In a medium bowl, whisk together the flour, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse breadcrumbs.
- In a separate small bowl, whisk the egg yolk, vanilla, and 1 ½ tablespoons of milk. Stir into the dry mixture.
- Use your hands to work the dough and bring it together. If needed, add more milk, one teaspoon at a time, until the dough comes together without being too soft.
- Form the dough into a disc, wrap it with plastic wrap, and chill for 1 hour.
- While dough chills, grease eighteen 2.6-inch mini tart pans.
- Roll out the dough between two pieces of parchment paper to ⅛ inch thick. Using a glass or cookie cutter, cut circles about ¼ inch wider than the tart pans.
- Press the dough into the greased pans, pressing it down firmly around the bottom edges. Prick the bottoms with a fork.
- Place the tartlets in the freezer for 20-30 minutes.
- Preheat the oven to 375°F (190°C). Place a baking sheet in the lower third of the oven to heat.
- Place the tartlets directly onto the hot baking sheet and bake for 14-17 minutes, rotating halfway through. The crust should be golden brown.
- Remove the tartlets from the oven and let them cool on a wire rack for 15-20 minutes before removing them from the pans.
- Place the chocolate and butter in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it's hot and steamy.
- Pour the hot cream over the chocolate and butter, cover, and let it sit for 5 minutes.
- Stir in vanilla and salt until the mixture is smooth and completely melted.
- Let the ganache sit for 10-20 minutes until it thickens enough to spoon into the cooled tartlet shells.
- Spoon about 1 ½ tablespoons of ganache into each cooled tartlet shell.
- If the ganache is too runny, refrigerate it for a few minutes to help it firm up before topping.
- Sprinkle flaky sea salt on top of the filled tartlets, if desired.
- Store the tartlets in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.
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