Mini Chocolate Tarts with Ganache

Mini Chocolate Tarts with Ganache are little bites of chocolate heaven! They have a crisp, buttery tart shell filled with smooth, rich chocolate ganache that melts in your mouth. These…

By Riley • January 30, 2026 • Reading time: 6 min

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Mini Chocolate Tarts with Ganache are little bites of chocolate heaven! They have a crisp, buttery tart shell filled with smooth, rich chocolate ganache that melts in your mouth. These tiny treats are perfect for when you want something sweet but not too big.

I love making these because they’re simple to prepare but always impress. The silky ganache filling is my favorite part—I like to let it chill just enough so it’s firm but still creamy. It’s one of those desserts that feels fancy but is really easy to whip up, which makes me happy every time.

These tarts are great for sharing at gatherings or just enjoying with a cup of coffee or tea. I often drizzle a little sea salt or sprinkle some chopped nuts on top to add some extra flavor and texture. They’re small but packed with chocolaty goodness that everyone seems to love!

Key Ingredients & Substitutions

Graham Cracker or Digestive Biscuit Crumbs: These give the tart crust a lovely crunch and subtle sweetness. If you can’t find them, crushed vanilla wafers or shortbread cookies work well, too. I like using digestive biscuits for a slightly buttery flavor.

Butter: Melted butter binds the crumbs together for a crisp crust. Unsalted is best to control salt levels. You can swap with coconut oil for a dairy-free option, but it changes the flavor.

Heavy Cream: This makes your ganache rich and smooth. Use full-fat cream for the best texture. For a lighter alternative, mixing cream with milk is possible, but the ganache won’t be as silky.

Chocolate: Choose good-quality bittersweet or semisweet chocolate with at least 60% cocoa. Chips can work, but chopped chocolate bars melt more evenly. Feel free to adjust the cocoa content to taste.

Sea Salt: Sprinkling flaky sea salt on top balances the sweetness and adds a nice crunch. If you don’t have flaky salt, a small pinch of kosher salt works, too. I usually add this step—it makes a big difference!

How Can You Get Silky Smooth Ganache Every Time?

Making ganache is simple but needs careful handling to get that perfect smooth texture. Follow these tips:

• Heat the cream gently—watch for small bubbles around the edge, not a rolling boil. Overheating can make the chocolate seize up.
• Pour the hot cream over finely chopped chocolate. Using finely chopped chocolate helps it melt evenly and quickly.
• Let the hot cream sit on the chocolate for a couple of minutes before stirring. This softens the chocolate without rushing the process.
• Stir gently in small circles starting from the center, gradually breaking up chocolate lumps into a glossy mix.
• Add vanilla at the end for a subtle warming flavor, but it’s optional.
• Once combined, let the ganache cool enough to thicken before pouring into crusts. This prevents the crust from getting soggy.

Equipment You’ll Need

• Mini tart pans or a mini muffin tin – perfect for shaping and baking bite-sized tart shells easily.
• Mixing bowls – you’ll need these to mix the crust ingredients and prepare the ganache separately.
• Measuring cups and spoons – important for getting the right ingredient amounts for your crust and ganache.
• Small saucepan – to gently heat the cream without letting it boil, ensuring a smooth ganache.
• Heatproof bowl – use this to melt the chocolate with the hot cream; it helps mix ganache evenly.
• Spoon or rubber spatula – great for stirring and scraping every bit of ganache into the tart shells.
• Wire rack – for cooling the tart shells after baking, so they stay crisp.

Flavor Variations & Add-Ins

• Swap bittersweet chocolate for white chocolate ganache for a sweeter, creamier tart that’s visually striking.
• Add a little orange zest or a splash of espresso to the ganache for a bright or deeper chocolate flavor twist.
• Mix in chopped toasted nuts like hazelnuts or almonds into the crust or sprinkle on top for added crunch.
• Top with fresh raspberries or strawberries before chilling for a fruity contrast that cuts the richness.

Mini Chocolate Tarts with Ganache

Ingredients You’ll Need:

For the Tart Crust:

• 1 1/4 cups (130g) graham cracker crumbs or digestive biscuit crumbs
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Ganache Filling:

• 1 cup (240ml) heavy cream
• 7 oz (200g) semisweet or bittersweet chocolate, finely chopped
• 1 teaspoon vanilla extract (optional)

For Garnish:

• Flaked sea salt or coarse sea salt, for sprinkling on top

Time Needed:

This recipe takes about 15 minutes to prepare, 8-10 minutes to bake the crusts, and at least 1 hour to chill the ganache in the refrigerator. So, plan for roughly 1 hour and 30 minutes total time including cooling.

Step-by-Step Instructions:

1. Make the Tart Crust:

Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs and sugar together. Add the melted butter and stir until the crumbs are evenly moistened. Press this mixture into the bottoms and up the sides of your mini tart pans or a mini muffin tin to form sturdy crusts. Bake the tart shells for 8 to 10 minutes until they are set and lightly golden. Once baked, remove from the oven and let them cool completely on a wire rack.

2. Prepare the Chocolate Ganache:

Put the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until you see bubbles forming around the edges but not boiling. Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes. Then, gently stir the mixture until smooth and glossy. If you like, add vanilla extract now and mix it in well.

3. Assemble and Chill:

Pour the silky ganache evenly into each cooled tart shell, filling them generously. Place the tarts in the refrigerator for at least 1 hour to let the ganache firm up nicely. Right before serving, sprinkle a light pinch of flaked salt on each tart for a delightful flavor contrast. Enjoy your creamy, rich mini chocolate tarts chilled or at room temperature!

Can I Use a Different Type of Cookie for the Crust?

Absolutely! If you don’t have graham crackers or digestive biscuits, try crushed vanilla wafers, shortbread, or even chocolate cookies. Just keep in mind the flavor will vary slightly depending on your choice.

How Should I Store Leftover Tarts?

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture and flavor.

Can I Make the Tarts Ahead of Time?

Yes, you can make the crusts and ganache a day ahead. Assemble the tarts and refrigerate overnight to let the ganache set fully. This makes them perfect for parties or special occasions.

What Can I Substitute for Heavy Cream?

If you need a substitute for heavy cream, you can use a mix of whole milk and butter or coconut cream for a dairy-free option. The ganache won’t be quite as rich, but it will still be delicious!