Chocolate Ganache Mini Tarts - mini treats with a chocolate crust, ganache filling and topped with fresh whipped cream and strawberry hearts. Sweet and delicious!
CHOCOLATE GANACHE MINI TARTS
Mini treats that are small in size yet truly decadent are perfect for celebrations or those days when you want to treat yourself just because. These mini tarts are super easy to make and so adorable! To finish them off, I added whipped cream and a sprinkle of edible glitter hearts. My daughters loved the sugar hearts so much and were looking for ways to use the tiny heart cookie cutter. Slices of strawberries were a perfect base for the tiny decorations. And you can add them to your morning breakfast any day for a cheerful start! 🙂
THE CRUST
The crust recipe I used for these tarts is incredibly easy to make and it comes together in the food processor. It's not a roll-out kind of crust. More like pat-into-pan crust. But it's very forgiving and easy to work with and after an hour of chilling, it's not too sticky to work it with your hands.
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MINI TART PANS
I used my new mini tart pans with removable bottoms. I recommend getting them, if you are a fan of mini desserts or tarts for that matter. They are non-stick and removing the tart shells from the pans is a breeze. They just slip out of them!
MORE GANACHE DESSERTS:
Fudge Brownies with Chocolate Ganache
CHOCOLATE GANACHE MINI TARTS RECIPE:
Chocolate ganache mini tarts
Ingredients
for the crust:
- ¾ c all-purpose flour
- 3 tablespoon unsweetened cocoa powder
- dash of salt
- 5 tablespoon unsalted butter room temperature
- ¼ c + 1 tablespoon powdered sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
for ganache filling:
- 6 oz . semi-sweet chocolate chopped
- 2 tablespoon unsalted butter
- 1 tablespoon corn syrup
- 1 tablespoon granulated sugar
- ½ c heavy cream
Instructions
- In food processor, blend together butter and powdered sugar until it comes together. Add yolk and vanilla and blend again. Add dry ingredients and blend until all well combined. Transfer the dough onto a parchment paper sheet , fold and flatten into a disk. Chill at least 1 hr.
- Divide among tartlette pans and pat into the bottom and up the sides of your pans. Prick the bottom with fork. Place tart pans on a baking sheet and bake for 20 to 25 minutes.
- Set aside to cool completely.
- Make ganache: place chocolate in a small bowl. Heat up the cream, sugar and syrup in a medium saucepan. Pour over chocolate and let sit for at least 2 minutes. Whisk until smooth.
- Pour into cooled tarts shells. Chill in refrigerator until set.
- Decorate with whipped cream and strawberry hearts. Serve.
Nutrition
Jennie @themessybakerblog says
These are gorgeous! I love the little strawberry heart cut-outs.
Sandra Garth says
I'm going to enjoy every sweet morsel of this!
Jessica says
I love that the crust is chocolate! And then that layer of ganache. . .it's making me want one for breakfast!
Angie says
This is so beautiful, Anna. The ganache filling sounds really enticing.
Colette says
I love how you shaped the strawberries into hearts.
That chocolate looks WICKED tempting!
Paula @ Vintage Kitchen says
The ganache tarts are absolutely scrumptious Anna, I love a chocolate crust with a choco filling on top! But those strawberry hearts made my day!
CrunchyCreamySw says
They are cute! We added them to our Sunday breakfast this morning 🙂 Thanks, Paula!
curryandcomfort says
What a cute little tart!! Love the flavors happening here. 🙂
CrunchyCreamySw says
Thank you so much, sweet Ramona!
Anne B says
Oh Anna....these tarts are just gorgeous! I love those forgiving crusts that just come together so easily in the food processor! And that glitter....is just the perfect sparkle! (Your photos just take the breath out of me sometimes...stunning!)
CrunchyCreamySw says
I don't make pies too often because of crusts hardly ever work for me. But this tart crust is my new favorite. It's so forgiving! Thank you for your lovely comment, sweet Anne 🙂