Here we go guys! These mini salted chocolate tarts are one of the easiest desserts so far and guess what? They're so easy that they only use a few of your pantry staples.
Don't get intimidated by the elegant look (which is a major plus if you're serving these beauties to wow your guests!). Trust me, they're super easy to make.
Let's get started.
The Tart Shell
This is my go to tart shell recipe. Buttery and tender. I made my Hokkaido cheese tarts, Hong Kong style coconut tarts and my strawberry cheese tarts with this. They are all mini tarts.
I've also made a normal sized tart using this recipe, like my dulce de leche coconut tart. So it can be used in various pan sizes.
It's a very straight forward recipe. All you need is some basic ingredients and a spatula. That is all. I love this shell recipe because it's easy to adapt to whatever filling that I'm using the shells for.
Ways that you can adjust it:
Savoury - If I'm making some savoury tarts, say, tuna cheese with scallions and a touch of black pepper (yum!), I'd cut down the sugar and add in some salt.
Sweet - If I'm making some sweet tarts and my filling happens to be not too sweet like vanilla custard (I like my custard mild, thank you), then I'd add in a bit more sugar in the shell recipe to balance it out.
Zest - I've also incorporated citrus zest in some recipes to bring out more of the citrus flavour for the fillings.
The Easiest Chocolate Filling
It's a chocolate ganache! See I told you these mini salted chocolate tarts are super easy!
I mean, who doesn't like chocolate ganache, right? It takes less than 5 minutes to make, uses 2 ingredients which are chocolate and cream and you're done.
Of course there are always ways for you to put in your own touch. That's the fun of being in our own kitchen, right? We create our own 5 stars desserts.
You can put some strawberry jam on the tart shells, or dulce de leche, or peanut butter (oh la la!), or sliced fruits. Then pour in the chocolate ganache filling. For me, I just want something simple and pure chocolate goodness.
Make these beauties and let me know what you think. Or what's your spin to it.
In Summary
These mini salted chocolate tarts are:
- beautiful, elegant but super easy to make
- use only a few basic ingredients in your pantry
- the shells can be adjusted to your liking for sweet or savoury tarts
- DELICIOUS!!
Hungry For More Chocolate?
Check these yumminess out:
- Chocolate sour cream bundt cake
- Healthy banana peanut butter chocolate muffins
- Devil's food cake
- Chocolate creme caramel
- No-bake chocolate cheesecake
Video Recipe
📖 Recipe
Mini Salted Chocolate Tarts
Ingredients
The Shells
- ⅓ cup unsalted butter (75 gr), softened
- 2 tablespoon sugar
- 1 egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour (130 gr)
The Chocolate Filling
- 4 oz semisweet chocolate (110 g)
- ½ cup heavy cream (125 ml)
Other
- some sea salt flakes
Instructions
The Shells
- In a bowl, add in butter and sugar. Mix with a spatula. Then add in yolk, vanilla extract and mix everything together.
- Lastly add in flour and bring everything together into a dough. Place it on a cling film, flattening it a bit, wrap it and chill in the fridge for 30 minutes or until it's manageable.
- Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mould. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn't puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes.
- Bake in a preheated oven at 340ºF (170ºC) on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the moulds by flipping them and tapping a bit on the back of the back of the base to help releasing them. Set aside.
The Chocolate Filling
- Chop chocolate into small chunks and put them into a jar (easier to fill the tarts later).
- Heat cream in a pot, on medium high heat until you see bubbles start appearing around the edges (don't let it boil). Pour immediately into the jar containing chocolate and let it sit for 3 minutes. Using a whisk, mix everything together into a smooth texture.
Assembling
- Pour the chocolate filling into the shells. Place in the fridge for 30 minutes. Sprinkle some sea salt flakes and then serve!
Patricia says
I made these tartlets for a family get together. I put homemade raspberry jam on half and dulce de leche and flaky sea salt on the other half. Rave reviews all the way around!! Thanks
anonymous says
Loved itt!!! just tried this recipe ... I'm 16 and my mom usually helps me whenever I try these recipes ... but this recipe was just soo easy this time I didn't even need her help and the tarts turned out sooo good !!!
Bea & Marco says
Oh wow, I'm so impressed! Good for you! I'm happy that you liked it, thank you!
Kaylynn says
Making another double batch for Easter. I make them in a tart pan so makes 24 when I double the recipe. My grandkids and friends love these so much! Big hit. Love the touch of salt.
Bea & Marco says
Awesome, love hearing that everybody loved them! Thank you for giving the recipe a go, Kaylynn.
olive says
Made this the other day and it was soooooo goooodd
Loved it soo muchh
Bea & Marco says
Awesome, thanks Olive! ❤️
Rachel Goldstein says
Can I put the tarts in a muffin/mini muffin tin?
Bea says
Yes, you could try that. Perhaps it'd be a bit tricky to get them out though.
Anonymous says
Thank you for the recipe 🥰 i will try
Look very yummy
AnitaChan says
Tried your recipe today. It tastes goooood. Thanks for sharing🍒
Bea says
Awesome, thanks for your feedback Anita!
Alivia says
Loved them
Bea says
Glad you enjoyed them 🙂
Manasi Pujari says
Hello! Love your channel and blog.
I wanted to ask if these tarts can be made eggless or with an egg substitute!?
Thankyou!
Bea says
Hi Manasi! Unfortunately I haven't tried it without egg so I can't really say. Sorry!
Delia says
Hello there, I like to make things in advance and freeze to serve later. Can I freeze them? I just have to thaw them afterwards right? Thanks!
Bea says
Hi Dalia! Yes, just thaw them later. Hope it helps!
Kala Devi says
Hi! Could i check with you if there is any replacement for heavy cream? Can I use whipping cream instead? Thank you
Bea says
Hi Kala! Yes, just make sure the min fat is 35%. Hope it helps.
Kala Devi Nallathamby says
Hi. Thank you. Looking forward to try this weekend !
Evita FL says
My children love the tart so much. Thanks for sharing ☺️
Bea says
I'm happy to hear that, Evita. Thank you! ❤️
Vanessa says
Hi! Could i check with you if there is any replacement for heavy cream? Instead of using heavy cream what other ingredients can i use.? Thank you
Bea says
Hi Vanessa! Yes, you can use full fat coconut milk instead, no problem. Hope it helps!
Vanessa says
Ohw i see. Is it with the same measurement as stated in the recipe?
Bea says
Yes, use the same amount 😊.
Vanessa says
Thank you very much. I will definitely try on.
Bea says
🙌🙌🙌🙌!
Purvi Modi Monga says
If I am making the tart shells the day before, do I keep them in an air tight container outside or in the fridge?
Bea says
In an air tight container would be just fine :).
Kala Devi says
Hi. I don't have tart mould. Can I use mini muffin mould instead?
Bea says
I don't recommend that as it might be very difficult to take them out.
Jess says
Hi,
The tarts are super yummy. I made 3 times in a weeks. Friends who tasted all cant resist it and requested for more.
May i check can the filling be kept in fridge if i have extra and for how many days?
Leelee says
Dear Sir,
Thanks for the super easy and wonderful recipe, its super delicious and my family like it so much. Enjoy your videos. keep it up ! ❤️
Karin says
Hi! May i ask, for the tart shell, roughly how much weight is the dough for each tart before moulding?
Thanks!
Bea says
Sorry Karin, I don't have that data as there is no need to weight them. Just roughly divide the dough into 9.
Janice says
Hello, I have tried this recipe! It turns out good easy and good recipe. I would like to try bake using 7inch tart mould instead of small ones. May I know can I use the same exact recipe or measurement? Please help! <3
Bea says
Hi! I'm glad you liked it. Sorry I haven't tried with that measurement so I can't say. Let me know if you try how it goes.
Yasmin says
First time making these. Really easy and came out perfect! Thank you for this fabulous recipe! X
Bea says
I'm so happy to know you liked them Yasmin! Thanks for the feedback 🙂
Zahra says
Hi. I wanted to know is there any alternate for the heavy cream? Or can i use the non dairy whipping creams which is available in tetra packs?
Bea says
Hi Zahra! I've never tried using that so I can't really say, sorry!
Janniza sim says
Hi. I just want to ask if tomorrow I want to eat this tonight I do and put in refrigerator can? Does the ganache become hard?
Bea says
Hi! Yes the ganache does become firmer in the fridge. You can leave them out at room temperature for a while before serving. Hope it helps.
Nabeela Naseem says
It was so easy and good but my shell was a bit flaky, why is that?
Bea says
Hi Nabeela! Glad that you like it! The tart shells are supposed to be flaky, not hard. Hope it helps and thank you!
Lim says
If I'm going to make egg tart, I don't need to bake the shells first right? Straight away bake them with filling for 29 minutes?
San says
Can I use whole egg instead of only the yolk as I don’t know what to do with the left over white?
Bea says
Scramble egg! Yum! 😀
Sandra says
Hi Bea, can I use the whole egg instead of just the yolk for the crust?
Bea says
Hi Sandra! For this recipe no because then you'd need to adjust all the other ingredients (the dough would be too wet). Hope it helps.
Alicia says
Hi, how many tarts does this recipe make? Will buy the moulds and make them soon! 🙂
Bea says
Hi Alicia! This makes 9 tarts 🙂
Azura says
Can I keep the dough in the freezer for a month before I bake them?
Bea says
Yes you can 🙂
Hannah says
Hello!
I baked this in the morning before I had my coffee so, naturally , I missed that step where I'm supposed to put the tart shells in the freezer for 10 minutes! I only realized that I've missed it when the shells were already baking in the oven. Will the tarts turn out OK or are they basically ruined now lol?
Bea says
Haha! Well putting them in the freezer makes them hold their shape and bake better in the oven. If you find them looking a bit wonky, no worries, as the taste will stay the same. Hope it helps 🙂
Dee says
Hi Bea, do you have you use dark cooking chocolate or can you just use normal dark choc?
Thank you!!
Bea says
I'd suggest you to use cooking/baking chocolate because it melts better and with less added ingredients compared to the ones we eat (not for baking). Hope it helps.
Dee says
Hi B, I made these tarts today however the chocolate filing doesn’t seem to be setting... any ideas why and how I can fix this?
Thank you!
D.
Layla says
I was having a hard time looking for egg tarts recipe which are not too complicated until I found yours!! You saved all my troubles! ❤️ It's so simple and delicious. 🙂
By the way, I tried to prick the base but it still puff up while baking. Any tips on this? Or my shell base is too thick?
Bea says
I'm glad you gave it a try and liked it, thank you Layla! If the base didn't puff up so much, then it's normal. I get it now and then also. If it puffed up too much then yes, try making it thinner. Hope it help.
Anon2000 says
So easy and SO delicious. Thank you !!
Bea says
I'm glad you liked them, thank you!
sabrina says
How can a cup of flour be 130g? isn't supposed to be 225g?
Bea says
Hi Sabrina! The correct way of measuring flour using cup measurements is by spooning the flour into the cup without compacting it, then level it off. You'll get 130 g. Hope it helps.