Easy Chocolate Mini Tarts
Whip up these easy chocolate mini tarts for a quick dessert that's as cute as it is delicious! With a buttery crust and rich chocolate ganache filling, they’re perfect for any occasion—no fancy skills required!
Servings: 8
Calories: 259kcal
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.
Nutrition
Calories: 259kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 114mg | Potassium: 175mg | Fiber: 2g | Sugar: 6g | Vitamin A: 453IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 2mg
