Chocolate Ganache Mini Tarts
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These Chocolate Ganache Mini Tarts are a chocolate lover’s dream. A tender toasted almond shortbread crust is filled with an irresistible chocolate ganache that’s so easy, you won’t believe it.
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Perfect for afternoon tea, Valentine’s Day, or any time you have a chocolate craving. And so seriously easy, it will become your go-to chocolate tart recipe.
While any tart crust works, yes, even store-bought, these simple shortbread crusts are a delicious contrast to the rich chocolate ganache.
In fact, I often make a double batch of tart shells and freeze them for quick tart filling later.
Easy Chocolate Ganache
Chocolate ganache is all about the chocolate. The better quality chocolate you use, the more incredible the ganache will be.
Do you know why?
There are only 2 ingredients.
Chocolate and heavy cream. That’s it. So be sure to use the “good stuff.”
And if you’re looking for a full-size tart, this Easy French Ganache Tart is equally easy and delicious.
Toasted Almond Shortbread Crust
This shortbread crust is buttery and tender, but oh-so-simple. With a few simple ingredients, these tart shells make a perfect complement to the richness of the chocolate ganache.
We’ve used finely minced toasted almonds, but hazelnuts or even walnuts are delicious too. Or, you can even eliminate the nuts altogether.
Begin by pulsing the shortbread crust ingredients in a food processor. Or cut the butter into the flour with a pastry cutter.
Then roll out the dough thinly, about 1/16 inch thickness. Cut circles from the dough and gently press into the tart shells, neatly trimming the edges.
Bake the pastry shells, lined with parchment paper and filled with baking beans, for 10 minutes. Remove the parchment and bake until golden brown, about 8 minutes more.
Afternoon Tea Tarts
If you’re looking for a quick Afternoon Tea Sweets course, these tarts are simple to make ahead. Make the shells ahead of time and fill them with chocolate, as we’ve done here, or lemon curd, or even jam.
And they look very pretty sitting on the top of a 3-Tier Tea Stand.
If you love tea as much as we do, check out our simple and easy Afternoon Tea tips and recipes.
Garnishing Chocolate Ganache Mini Tarts
Our favorite garnishes for these tarts are:
- finely minced, sliced almonds
- sea salt flakes
- or leave plain for those that like it simple
Still have chocolate cravings?
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Chocolate Ganache Mini Tarts
Ingredients
- 1/2 cup 120g cold salted butter, diced
- 2 cups 250g all-purpose flour
- 1/2 cup 80g finely chopped toasted almonds
- 2 –4 tablespoons cold water
Chocolate Ganache
- 1¼ cups 300g chocolate, finely chopped
- 3/4 cup 190ml heavy cream
Instructions
- Preheat the oven to 375 degrees and set aside 10 to 12 mini tart shells.
- To Make the Shortbread Crust: In a food processor with a metal blade, pulse together the butter and flour until it resembles crumbs. Or cut in the butter with a fork or pastry cutter.
- Add the almonds and pulse a couple of times. Slowly add the water until a dough forms. Transfer the dough to a lightly floured surface and roll out thinly to about 1/16 inch thick. Cut circles from the dough and gently press into the tart shells. Neatly trim excess dough from the top.
- Line the tarts with parchment and fill them with baking beans. Bake for 10–15 minutes. Remove the tarts shells from the oven and discard the parchment and beans. Return to the oven to bake an additional 8 to 10 minutes, or until the shells are lightly golden brown. Let cool while making the ganache.
- To Make the Ganache: Roughly chop the chocolate and place it in a heat-safe bowl. Heat the cream until just boiling and pour over the chocolate. Let sit for 2 minutes, before whisking until the chocolate is smooth and creamy. Pour the ganache into the tart shells and chill for 20–30 minutes until the ganache is set.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Can you make these a day ahead?
Yes- you can make them ahead. I like to make the shells and ganache ahead, store separately, and then assemble before serving. If you need to soften the ganache after refrigeration, let it sit at room temperature for an hour or so, then microwave in short 15 second bursts stirring gently between increments. You could also assemble the tarts ahead and then let them come to room temperature before serving. The ganache is a little more stiff this way.
What type of chocolate do you use? Baker’s chocolate, chocolate chips, a chocolate bar?
Hi Shannon! I prefer to use a chocolate bar but have also used chocolate chip (the bar has better flavor). I will also use Baker’s chocolate but it’s usually my third choice 😊.