Here we go guys! These mini salted chocolate tarts are one of the easiest desserts so far and guess what? They're so easy that they only use a few of your pantry staples.
Don't get intimidated by the elegant look (which is a major plus if you're serving these beauties to wow your guests!). Trust me, they're super easy to make.
Let's get started.
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The Tart Shell
This is my go to tart shell recipe. Buttery and tender. I made my Hokkaido cheese tarts, Hong Kong style coconut tarts and my strawberry cheese tarts with this. They are all mini tarts.
I've also made a normal sized tart using this recipe, like my dulce de leche coconut tart. So it can be used in various pan sizes.
It's a very straight forward recipe. All you need is some basic ingredients and a spatula. That is all. I love this shell recipe because it's easy to adapt to whatever filling that I'm using the shells for.
Ways that you can adjust it:
Savoury - If I'm making some savoury tarts, say, tuna cheese with scallions and a touch of black pepper (yum!), I'd cut down the sugar and add in some salt.
Sweet - If I'm making some sweet tarts and my filling happens to be not too sweet like vanilla custard (I like my custard mild, thank you), then I'd add in a bit more sugar in the shell recipe to balance it out.
Zest - I've also incorporated citrus zest in some recipes to bring out more of the citrus flavour for the fillings.
The Easiest Chocolate Filling
It's a chocolate ganache! See I told you these mini salted chocolate tarts are super easy!
I mean, who doesn't like chocolate ganache, right? It takes less than 5 minutes to make, uses 2 ingredients which are chocolate and cream and you're done.
Of course there are always ways for you to put in your own touch. That's the fun of being in our own kitchen, right? We create our own 5 stars desserts.
You can put some strawberry jam on the tart shells, or dulce de leche, or peanut butter (oh la la!), or sliced fruits. Then pour in the chocolate ganache filling. For me, I just want something simple and pure chocolate goodness.
Make these beauties and let me know what you think. Or what's your spin to it.
In Summary
These mini salted chocolate tarts are:
- beautiful, elegant but super easy to make
- use only a few basic ingredients in your pantry
- the shells can be adjusted to your liking for sweet or savoury tarts
- DELICIOUS!!
Hungry For More Chocolate?
Check these yumminess out:
- Chocolate sour cream bundt cake
- Healthy banana peanut butter chocolate muffins
- Devil's food cake
- Chocolate creme caramel
- No-bake chocolate cheesecake
Video Recipe
📖 Recipe
Mini Salted Chocolate Tarts
Equipment
Ingredients
Tart Shells
- ⅓ cup (75 g) unsalted butter , softened
- 2 tablespoon granulated sugar
- 1 large egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
Filling
- 4 oz (110 g) semisweet chocolate , chopped
- ½ cup (125 ml) heavy cream
Other
- some sea salt flakes
Instructions
Tart Shells
- Add butter and sugar into a bowl, and mix well using a spatula. Then add in yolk, and vanilla extract and continue mixing. Finally, add in all-purpose flour and bring everything together into a dough. Place and wrap it in a cling film, flattening it to a more or less 1-inch thickness. Chill in the fridge for 30 minutes to firm up.
- Preheat the oven to 340ºF (170ºC), using upper and lower heat.
- Once firmed, take a piece of dough, form it into a ball, and press it evenly into a 2.5-inch (6.5 cm) tart mold. Cut the excess dough with a knife. Prick the base with a fork. Repeat until you get 9 tart shells in total, and place them in the freezer for 10 minutes.
Bake
- Place the tart shells in a baking tray and bake them in a preheated oven on the lowest rack, for 20-25 minutes or until they're golden brown. Remove from the oven and leave for them to cool completely. Once cooled, flip and tap the bottom to release the shells from the molds. Gently squeezing the molds on the opposite sides also helps. Set aside.
Filling
- Add chopped chocolate into a peaked container, this will make it easier to fill the tart shells later. Add heavy cream into a pot and heat until bubbles are forming on the edges. Pour it into the chocolate container, making sure the chocolate is all submerged. Leave it for 3 minutes. Then using a hand whisk, mix everything until you get a homogenous chocolate ganache.
Assemble
- Pour and divide the chocolate ganache evenly into the tart shells. Wiggle them a bit to smoothen the tops. Place on a tray and chill in the fridge for 30 minutes before serving. Sprinkle with some coarse sea salt and enjoy your delicious mini chocolate tarts!
Notes
- Use the spoon and level method for the flour. This will prevent using excessive flour, making the dough dry and crumbly. We always believe using a kitchen scale to weigh solid ingredients like flour, sugar, cheese, chocolate, or nuts is the best option as it's more precise.
- Use a portable oven thermometer to get the accurate oven temperature. We use it every single time we bake.
- Use good material tart molds. This will make sure the tart shells will come out easily from the molds. We don't grease our tart molds and have no problems in taking the shells out. If yours have scratches and often stick from experience, do grease them first.
- These mini salted chocolate tarts are best served the day of making them. Do refer to my written tips above if you want to make them in advance.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Patricia says
I made these tartlets for a family get together. I put homemade raspberry jam on half and dulce de leche and flaky sea salt on the other half. Rave reviews all the way around!! Thanks
anonymous says
Loved itt!!! just tried this recipe ... I'm 16 and my mom usually helps me whenever I try these recipes ... but this recipe was just soo easy this time I didn't even need her help and the tarts turned out sooo good !!!
Bea & Marco says
Oh wow, I'm so impressed! Good for you! I'm happy that you liked it, thank you!
Kaylynn says
Making another double batch for Easter. I make them in a tart pan so makes 24 when I double the recipe. My grandkids and friends love these so much! Big hit. Love the touch of salt.
Bea & Marco says
Awesome, love hearing that everybody loved them! Thank you for giving the recipe a go, Kaylynn.
olive says
Made this the other day and it was soooooo goooodd
Loved it soo muchh
Bea & Marco says
Awesome, thanks Olive! ❤️
Rachel Goldstein says
Can I put the tarts in a muffin/mini muffin tin?
Bea says
Yes, you could try that. Perhaps it'd be a bit tricky to get them out though.
Anonymous says
Thank you for the recipe 🥰 i will try
Look very yummy
AnitaChan says
Tried your recipe today. It tastes goooood. Thanks for sharing🍒
Bea says
Awesome, thanks for your feedback Anita!
Alivia says
Loved them
Bea says
Glad you enjoyed them 🙂
Manasi Pujari says
Hello! Love your channel and blog.
I wanted to ask if these tarts can be made eggless or with an egg substitute!?
Thankyou!
Bea says
Hi Manasi! Unfortunately I haven't tried it without egg so I can't really say. Sorry!
Delia says
Hello there, I like to make things in advance and freeze to serve later. Can I freeze them? I just have to thaw them afterwards right? Thanks!
Bea says
Hi Dalia! Yes, just thaw them later. Hope it helps!
Kala Devi says
Hi! Could i check with you if there is any replacement for heavy cream? Can I use whipping cream instead? Thank you
Bea says
Hi Kala! Yes, just make sure the min fat is 35%. Hope it helps.
Kala Devi Nallathamby says
Hi. Thank you. Looking forward to try this weekend !
Evita FL says
My children love the tart so much. Thanks for sharing ☺️
Bea says
I'm happy to hear that, Evita. Thank you! ❤️
Vanessa says
Hi! Could i check with you if there is any replacement for heavy cream? Instead of using heavy cream what other ingredients can i use.? Thank you
Bea says
Hi Vanessa! Yes, you can use full fat coconut milk instead, no problem. Hope it helps!
Vanessa says
Ohw i see. Is it with the same measurement as stated in the recipe?
Bea says
Yes, use the same amount 😊.
Vanessa says
Thank you very much. I will definitely try on.
Bea says
🙌🙌🙌🙌!
Purvi Modi Monga says
If I am making the tart shells the day before, do I keep them in an air tight container outside or in the fridge?
Bea says
In an air tight container would be just fine :).
Kala Devi says
Hi. I don't have tart mould. Can I use mini muffin mould instead?
Bea says
I don't recommend that as it might be very difficult to take them out.
Jess says
Hi,
The tarts are super yummy. I made 3 times in a weeks. Friends who tasted all cant resist it and requested for more.
May i check can the filling be kept in fridge if i have extra and for how many days?