These mini chocolate tarts or tartlets are eggless, no-bake desserts, effortless, and are the perfect sweet treats for parties, anniversaries or any special occasion.
Sink your teeth into buttery caramel cookie crusts filled with silky chocolate ganache—no oven required. Just mix, chill, and enjoy! Perfect for when you crave something decadent but effortless.
Love easy desserts? Try these next:
🍏 Super Juicy Apple Cake – Where fruit takes centre stage
🍋 One-Bowl Lemon Pound Cake – Zesty, tender, and just 1 egg
🍒 Morello Cherry Sponge Cake – Layers of tart cherries and fluffy cake
For showstoppers:
🧀 Phyllo Ricotta Crinkle Cake – Crispy, creamy, and unforgettable
Which will you make first?
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💗 Why You’ll Love This Recipe
- No baking is needed, which means less fuss.
- The ingredient list is simple, with no fancy tools required.
- Perfect for any occasion, from casual dinners to parties.
- Customizable with your favourite toppings or chocolate types.
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Cookies: Caramel cookies add a sweet, slightly spiced base. Use what you have, but Biscoff is the MVP here.
- Nuts: Pistachios or hazelnuts give a bit of crunch—skip them if needed, but they’re worth including.
- Chocolate: Use high-quality dark chocolate or Nutella for a rich, smooth ganache.
- Whipping Cream: This creates the creamy consistency in the ganache—don’t substitute with milk.
- Butter: Adds richness to both the crust and the ganache.
♻️ Substitutions
- Cookies: Graham crackers work as a substitute for caramel cookies.
- Nuts: Use almonds and walnuts, or skip them entirely if you have allergies.
- Chocolate: Swap dark chocolate for milk chocolate if you prefer something sweeter.
📋 Variations
- Topping Ideas: For extra flair, add fresh berries, a sprinkle of sea salt, or edible gold flakes.
- Flavoured Ganache: Add a splash of vanilla extract or espresso for a twist.
👩🍳 How to Make Chocolate Mini Tarts
When I made these mini tartlets, I kept it super casual—just comfy clothes and a simple setup. No baking needed, and everything came together so easily. Crunchy crust, smooth ganache, and honestly, I wondered why I didn’t make them sooner! Just like this Dubai Chocolate Bar Recipe (Pistachio, Tahini & Kataifi Crunch).
Step 1: Make the crust: Blend the cookies, nuts, and melted butter in a food processor until it clumps together.
I mixed the butter separately at first—totally unnecessary. Just toss it all in!
Step 2: Press into the pan: Press the crumb mix into your tart pan or cupcake cases using your fingers or a spoon. Once it's firm and even, chill it in the fridge while you make the ganache.
Step 3: Make the ganache: Warm the cream until hot but not boiling, then stir in the chopped chocolate (or Nutella) until smooth.
Add the softened butter and mix until creamy.
Step 4: Assemble the tarts: Pour the ganache over the chilled crust and smooth the top. Sprinkle with chopped nuts (I usually go for pistachios). Chill for at least two hours until set—it’s worth the wait!
Step 5: Serve: Once your mini tarts are perfectly set, it’s time for the best part—digging in! Carefully slice the tart or pop out those bite-sized minis from their cases. Serve them chilled for the ultimate treat.
💭 Expert Tips for Perfect Tarts
- Press the crust firmly into the pan—this keeps everything in place when you add the filling. Use the back of a spoon or your hands to pack it down.
- Always chill the crust before adding the filling—this helps it hold together.
- Use room-temperature butter for the smoothest ganache.
- Clean the edges of the tart pan with a warm knife for a neat presentation.
Serving Suggestions
Pair these tarts with fresh coffee, a scoop of vanilla ice cream, or a drizzle of caramel sauce. They also work beautifully on a dessert platter with fruit and other small bites.
Storage Tips
Store these tarts in the fridge, covered, for up to 5 days. They’re best eaten cold. You can freeze them for a few weeks—just thaw them in the fridge before serving.
❓ No-Bake Chocolate Tartlets FAQs
You can easily make them the day before a big gathering or event. The crust stays perfectly crisp, and the ganache sets even more beautifully overnight. Just keep them chilling in the fridge until you’re ready to serve, and they’ll be as fresh and satisfying as when you made them. Plus, having dessert done ahead of time means less stress on the day, because who needs last-minute kitchen chaos?
Yes, you can swap dark chocolate for milk chocolate in the ganache! It’ll be sweeter and lighter, great for a less intense taste or if kids are involved. The texture might be slightly softer, but it’ll still be tasty. Feel free to use any chocolate you like—milk, semi-sweet, or even white.
Crushing cookies for your tart crust? The quickest way is to use a food processor—it’ll get you those perfect crumbs in no time. But hey, if you don’t have a food processor lying around, no stress! Just toss the cookies in a ziplock bag, seal it up, and go to town with a rolling pin. You’ll get the same great result, just with a bit more effort. It’s kind of fun, like an accidental stress reliever! Either way, you’ll end up with those delicious cookie crumbs that make your crust irresistible.
The possibilities are endless! You can top them with whipped cream, fresh fruits like strawberries or raspberries, or even a sprinkle of sea salt. Get creative and make them your own
If You Enjoyed This Recipe, You Will Love These Too
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Easy Chocolate Mini Tarts
Equipment
- Food processor
- 9-inch (23 cm) tart pan
- 12-cup muffin tray
Ingredients
For the Crust
- 1 cup caramel cookies such as Biscoff or Digestive Biscuits (150g)
- ⅓ cup pistachios or hazelnuts 40g
- ¼ cup softened butter 50g
For the Chocolate Ganache
- 3.5 oz dark chocolate or 2 tablespoons Nutella 100g
- ½ cup whipping cream 38% fat content (130g)
- 2 teaspoons softened butter 10g
Instructions
- Start by tossing the caramel cookies and pistachios (or hazelnuts) into a food processor and blitz until you’ve got a fine crumb. Add the softened butter and pulse again until it comes together like wet sand—if it sticks when you press it between your fingers, it’s ready.1 cup caramel cookies, ¼ cup softened butter, ⅓ cup pistachios or hazelnuts
- Transfer this mix to a 9-inch tart pan with a removable bottom, or line a cupcake pan with cases if you're making mini versions. Press the crust mixture firmly into the bottom and sides using your fingers or the back of a spoon. Once it's even and snug, pop it in the fridge to chill while you work on the ganache.
- For the filling, chop your chocolate into small pieces (or measure out the Nutella, if that’s your pick). Pour the whipping cream into a shallow bowl, toss in the chocolate or Nutella, and microwave for about 2 minutes or until the cream is hot. Whisk it all together until smooth and glossy. Stir in the softened butter until it’s fully mixed.3.5 oz dark chocolate or 2 tablespoons Nutella, ½ cup whipping cream, 2 teaspoons softened butter
- Grab your chilled crust and pour in the silky ganache. Sprinkle some extra chopped nuts on top—I went with pistachios for a little crunch. Let it set in the fridge for at least 2 hours until firm.
- It’s rich and creamy and absolutely worth the wait!
Video
Notes
- Let the tarts chill in the fridge for at least an hour to firm up the chocolate filling. This helps them hold their shape better when serving.
- Feel free to get creative! Top your tarts with chopped nuts, berries, or a drizzle of caramel for added texture and flavour.
- Store the tarts in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze them for 1–2 months, and thaw them in the fridge before serving.
Claudia Ciorteanu says
My family loved this!
Claudia says
My family loved these easy chocolate mi tarts! They became a favourite very quickly!
Nora says
I like them best with pistachios, although they turned out very well with hazelnuts.
Juyali says
These were so easy to make. They’re perfectly sweet and so satisfying. I had to hold myself from not eating them all. LOL. 🙂
Agnieszka says
I made these tarts with my daughter today and they were super easy to make and turned out delicious! We are both chocolate lovers and these did not disappoint! We used Biscoff cookies.
Michele says
Given how easy these were to make, they looked very impressive!
Oscar says
I made these mini chocolate tartlets for a party, and they were gone in minutes! So simple, yet so decadent.