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.
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
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
Mini Salted Chocolate Tarts
- 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)
- some sea salt flakes
- 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.
- Pour the chocolate filling into the shells. Place in the fridge for 30 minutes. Sprinkle some sea salt flakes and then serve!
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?
Yes, you could try that. Perhaps it'd be a bit tricky to get them out though.
Thank you for the recipe 🥰 i will try
Look very yummy
Tried your recipe today. It tastes goooood. Thanks for sharing🍒
Awesome, thanks for your feedback Anita!
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!?
Hi Manasi! Unfortunately I haven't tried it without egg so I can't really say. Sorry!
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!
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
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 ☺️
I'm happy to hear that, Evita. Thank you! ❤️
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
Hi Vanessa! Yes, you can use full fat coconut milk instead, no problem. Hope it helps!
Ohw i see. Is it with the same measurement as stated in the recipe?
Yes, use the same amount 😊.
Thank you very much. I will definitely try on.
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?
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?
I don't recommend that as it might be very difficult to take them out.
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?
Thanks for the super easy and wonderful recipe, its super delicious and my family like it so much. Enjoy your videos. keep it up ! ❤️
Hi! May i ask, for the tart shell, roughly how much weight is the dough for each tart before moulding?
Sorry Karin, I don't have that data as there is no need to weight them. Just roughly divide the dough into 9.
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
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.
First time making these. Really easy and came out perfect! Thank you for this fabulous recipe! X
I'm so happy to know you liked them Yasmin! Thanks for the feedback 🙂
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?
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?
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?
Hi Nabeela! Glad that you like it! The tart shells are supposed to be flaky, not hard. Hope it helps and thank you!
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?
Can I use whole egg instead of only the yolk as I don’t know what to do with the left over white?
Scramble egg! Yum! 😀
Hi Bea, can I use the whole egg instead of just the yolk for the crust?
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.
Hi, how many tarts does this recipe make? Will buy the moulds and make them soon! 🙂
Hi Alicia! This makes 9 tarts 🙂
Can I keep the dough in the freezer for a month before I bake them?
Yes you can 🙂
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?
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 🙂
Hi Bea, do you have you use dark cooking chocolate or can you just use normal dark choc?
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.
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?
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?
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.
So easy and SO delicious. Thank you !!
I'm glad you liked them, thank you!
How can a cup of flour be 130g? isn't supposed to be 225g?
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.