Chocolate Tartlets: A Sweet Ending to Any Meal That You Can’t Resist
Elegant mini chocolate tartlets with a buttery shortcrust pastry and rich dark chocolate ganache filling, topped with sea salt and fresh berries. Perfect for dinner parties!
- Prep Time: 45 mins (+ chilling)
- Cook Time: 20 mins
- Total Time: 3 hrs 5 mins
- Yield: 8 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
For the Shortcrust Pastry:
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1 egg yolk
- 1 to 2 tablespoons cold water
For the Chocolate Filling:
- 1 cup (240ml) heavy cream (30% or 35% fat)
- 200g dark chocolate (minimum 60% cocoa), chopped
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla extract
- A small pinch of salt
Instructions
- Make dough: Pulse flour, cocoa, sugar, and butter in food processor until sandy. Add yolk and 1 tbsp water; pulse until dough forms. Wrap and chill 30 mins.
- Prep shells: Roll dough to 1/8″ thickness. Cut circles to line 8 (3.5″) tartlet pans. Freeze 15 mins.
- Bake: Preheat oven to 375°F (190°C). Line shells with parchment and pie weights. Bake 15 mins, remove weights, bake 5 more mins. Cool.
- Make ganache: Heat cream until steaming. Pour over chocolate; let sit 2 mins, then stir until smooth. Add butter and honey; whisk.
- Fill: Pour ganache into shells. Chill 2 hours until set.
- Serve: Top with sea salt, berries, and whipped cream.
Notes
- Shortcut: Use pre-made mini tart shells.
- Gluten-free: Substitute almond flour for all-purpose.
- Flavor variations: Add orange zest to ganache or peppermint extract.
- For clean cuts, dip knife in hot water before slicing.
Nutrition
- Serving Size: 1 tartlet
- Calories: 380
- Sugar: 12g
- Sodium: 35mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: 3g
- Protein: 5g
- Cholesterol: undefined
