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A close-up of a Chocolate Tartlets filled with smooth ganache, topped with a sprinkle of sea salt, with a bite taken out showing the creamy interior.

Chocolate Tartlets

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Decadent and buttery chocolate tartlets with a rich ganache filling, perfect for any special occasion.
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Prep Time 25 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 39 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 207
Ingredients Method Nutrition Notes

Ingredients
  

For the crust:
  • 1 ¼ cups 150 grams all-purpose flour for the tart dough
  • ¼ cup 50 grams granulated sugar sweetens the crust
  • ½ teaspoon salt enhances flavor
  • 8 tablespoons 113 grams unsalted butter cold cut into ½-inch cubes chilled butter creates a flakier texture
  • 1 large egg yolk binds the dough
  • 1 teaspoon vanilla extract adds depth of flavor
  • 1 ½ tablespoons milk use more if needed to bring the dough together
For the filling:
  • 1 ⅓ cups 226 grams semi-sweet chocolate for the ganache filling
  • ⅔ cup 158 ml heavy cream adds richness to the filling
  • 3 tablespoons 42 grams unsalted butter for smoothness
  • ½ teaspoon vanilla extract flavor enhancer
  • ⅛ teaspoon salt balances sweetness
  • Flaky sea salt for topping optional

Method
 

  1. In a medium bowl, whisk together the flour, sugar, and salt.
  2. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
  3. In a separate small bowl, whisk the egg yolk, vanilla, and 1 ½ tablespoons of milk. Stir into the dry mixture.
  4. 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.
  5. Form the dough into a disc, wrap it with plastic wrap, and chill for 1 hour.
  6. While dough chills, grease eighteen 2.6-inch mini tart pans.
  7. 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.
  8. Press the dough into the greased pans, pressing it down firmly around the bottom edges. Prick the bottoms with a fork.
  9. Place the tartlets in the freezer for 20-30 minutes.
  10. Preheat the oven to 375°F (190°C). Place a baking sheet in the lower third of the oven to heat.
  11. Place the tartlets directly onto the hot baking sheet and bake for 14-17 minutes, rotating halfway through. The crust should be golden brown.
  12. Remove the tartlets from the oven and let them cool on a wire rack for 15-20 minutes before removing them from the pans.
  13. Place the chocolate and butter in a heatproof bowl.
  14. Heat the heavy cream in a small saucepan over medium heat until it’s hot and steamy.
  15. Pour the hot cream over the chocolate and butter, cover, and let it sit for 5 minutes.
  16. Stir in vanilla and salt until the mixture is smooth and completely melted.
  17. Let the ganache sit for 10-20 minutes until it thickens enough to spoon into the cooled tartlet shells.
  18. Spoon about 1 ½ tablespoons of ganache into each cooled tartlet shell.
  19. If the ganache is too runny, refrigerate it for a few minutes to help it firm up before topping.
  20. Sprinkle flaky sea salt on top of the filled tartlets, if desired.
  21. Store the tartlets in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.

Nutrition

Serving: 1servingCalories: 207kcalCarbohydrates: 15gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 87mgPotassium: 95mgFiber: 1gSugar: 8gVitamin A: 366IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg

Notes

These tartlets are the ideal dessert for a romantic celebration or any time you want to indulge in rich, chocolatey goodness.

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