Mini Dark Chocolate Tarts are a bite-sized piece of heaven, combining the richness of dark chocolate ganache, the buttery perfection of pastry, and the sweet allure of salted caramel. Elegant, but easy!
Can I tempt you with a mini dark chocolate tart? How about if we then drizzle it with a decadent and delicious salted caramel sauce?... Yeah, I knew you'd want one.
These teeny tiny little bites of deliciousness are a show-stopping party food. But they're actually really easy to make!
Feel free to make your own shortcrust pastry, but you can also cheat a little and use store bought pastry or even buy pre-made mini tart shells. That cuts the time and effort for these tasty treats right down and shhhhhh.... I won't tell anyone.
Then you can get on with the fun business of making the decadent dark chocolate cream filling and the dreamy salted caramel sauce.
I still remember the first time I made these Mini Dark Chocolate Tarts. It was a rainy Sunday, and I was in the mood for some baking therapy. The thought of these tarts, with their silky chocolate and salted caramel, was too enticing to resist.
As I whisked and melted my way through the process, the entire kitchen filled with an irresistible aroma. The tarts turned out to be a hit with my family, and ever since that day, they've been a go-to dessert for special occasions and simple indulgences alike.
This recipe was originally posted on November 20, 2018, and republished with updated text and photos on November 7, 2023.
Why You Should Make This Recipe
- Easy and Quick: This recipe is a breeze to make, whether you opt for store-bought tart cases or decide to make your pastry from scratch. You'll have these delightful tarts ready in no time.
- Chocolate Lover's Dream: If you're a chocolate aficionado, these tarts are a must-try. The rich and velvety dark chocolate filling is pure bliss for cocoa enthusiasts.
- Impress Without the Stress: Whether you're hosting a dinner party or just want to treat yourself to something special, these tarts will impress everyone with their elegant appearance and delectable taste.
- Customizable: You can experiment with various toppings and fillings to make these tarts truly your own. From fresh berries to a dollop of whipped cream, the possibilities are endless.
- Budget-Friendly: This recipe won't break the bank, making it a great option for a sweet treat that's both delicious and economical.
- Mini Tart Cases or Store-Bought Shortcrust Pastry: You can either use store-bought mini tart cases or a package of store-bought shortcrust pastry. This allows you to save time and effort. If you prefer to make your pastry from scratch, go for it!
- Double Cream (Heavy Cream): Double cream, with its high fat content, is essential for achieving the luscious, creamy texture of the chocolate filling. If unavailable, you can substitute with heavy cream.
- Dark Chocolate: High-quality dark chocolate is the star of the show here. Choose your favorite brand or type of dark chocolate, and remember that the better the chocolate, the better the tarts.
- Caster Sugar: Caster sugar is finer than granulated sugar, which helps it dissolve more easily in the chocolate mixture. If you don't have caster sugar, you can use regular granulated sugar as a substitute.
- Butter: Butter adds a silky smoothness and a touch of richness to the chocolate filling. Unsalted butter works best, but if you only have salted butter, you can adjust the amount of salt in the caramel accordingly.
- Vanilla: A small amount of vanilla extract enhances the overall flavor, adding a subtle aromatic depth to the tarts.
- Salted Caramel Sauce: The salted caramel sauce provides a delightful contrast to the sweet chocolate. You can use store-bought salted caramel sauce or make your own if you're feeling adventurous.
How to Make Mini Dark Chocolate Tarts
Add the cream, butter, chocolate and sugar to a bowl over a pan of simmering water.
Melt together, stirring until smooth and glossy.
Spoon into the pastry cases.
Drizzle salted caramel sauce over the chocolate tarts and a little pinch of sea salt flakes.
- Fruit-Topped Tarts: Add a burst of freshness by topping the tarts with your favorite fruits. Strawberries, raspberries, or a mix of berries work wonderfully. Or try a little spoonful of Fruit Compote.
- Nutty Delight: Crushed toasted nuts, like hazelnuts or almonds, can be sprinkled on top for a delightful crunch.
- Spiced Caramel: Infuse your caramel with a pinch of cinnamon, nutmeg, or even a dash of your favorite liquor for an extra layer of flavor.
- Mint Chocolate: Add a hint of mint extract to the chocolate mixture for a refreshing twist. Top with crushed candy canes for a holiday-inspired treat.
- A la Mode: Serve the tarts warm with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
- Whipped Cream: Top with a dollop of freshly whipped cream for an extra touch of indulgence.
- Coffee or Tea: Enjoy your Mini Dark Chocolate Tarts with a hot cup of coffee or tea. The combination of the bitter beverage and the sweet tart is a match made in heaven. Or try it with a Caramel Ribbon Crunch Frappuccino!
These Mini Dark Chocolate Tarts are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to three days. When you're ready to enjoy them, you can either eat them cold or gently reheat them in the microwave for a few seconds to restore that gooey, chocolatey goodness.
- Chocolate Melting Technique: When melting chocolate with the cream, use a heatproof bowl over simmering water, or you can melt it gently in the microwave at 20-second intervals, stirring between each session. Be cautious not to overheat the chocolate, as it can become grainy or burnt.
- Fridge Time: Allow the tarts to cool slightly before refrigerating them. This helps set the chocolate filling and achieve the perfect consistency.
- Pastry Perfection: If you decide to make your pastry from scratch, make sure to chill it in the fridge for at least 30 minutes before rolling it out. This makes it easier to work with and prevents shrinkage during baking.
Mini Dark Chocolate Tarts
- 36 store bought mini tart cases (Or 320g/11oz package store bought shortcrust pastry)
- 300 ml double cream (heavy cream)
- 300 g dark chocolate chopped (1 ⅔ cups chopped or chips)
- 5 tablespoons caster sugar
- 50 g butter cut into small cubes, ⅓ stick.
- ¼ teaspoon vanilla
- 3 tablespoons salted caramel sauce
If not using pre-made pastry cases:
- Preheat oven to 200ºC/400F. Lightly grease the cups of a mini muffin tin.
- Roll the dough out thinly on a lightly floured surface. Cut the pastry into discs slightly larger than the diameter of the muffin cups. Gently press each one into the muffin tin. Prick the bases with a fork a few times then leave to rest in the fridge for 10 minutes.
- Bake in the preheated oven for 10-12 minutes until slightly golden. Allow to cool completely.
For the mini chocolate tarts
- Place a heatproof bowl over a pan of simmering water. Add the cream, chocolate, sugar, butter and vanilla. Stir until it all melts together and becomes glossy and smooth.
- Pour into the pastry cases and gently tap to level and remove any air bubbles.
- Allow to cool slightly, then refrigerate for 2 hours.
- Drizzle the tarts with salted caramel sauce, then sprinkle with a little flaky sea salt.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.