Mini Chocolate Tartsrn

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These mini chocolate tarts are a chocolate lover’s dream with a chocolate cookie crust, creamy rich chocolate ganache in the center, and a dollop of whipped cream and fresh strawberries on top. They require no baking time and can even be made gluten free and vegan!

Whether you're looking for a chocolate dessert to share with a special someone, something rich and decadent to bring to a special occasion, or just because it's that time of the month...these mini chocolate tarts have your back!

These cute little mini tarts are a no bake easy dessert that comes together in no time with only a few simple ingredients. You can make your own tartlet crust if you have the molds or feel free to pick up pre-made tart crusts to keep it even simpler. The chocolate filling only requires two ingredients and is rich, indulgent, and utterly delicious!

Table of Contents

Ingredients and Substitutions

Cookies - You can use practically any type of cookie to make the crust. I used Simple Mills Honey Cinnamon Sweet Thins which are basically a healthier graham cracker. Regular graham crackers would work well or a shortbread cookie for more of a shortbread crust.
Coconut oil - A little oil is added to the crushed up cookies so the mixture can stick together to form a crust. Melted butter or any type of bland flavored oil will work.
Coconut cream - This is used in the chocolate ganache filling. No, you won't taste any coconut flavor. You can use a can of pure coconut cream or use the creamy solid part at the top of a can of full fat coconut milk.
Dark chocolate chips - These are melted down and stirred into the coconut cream. Use high quality chocolate if you can. I used these dairy free chocolate chips to make these tarts completely dairy free.

How to Make Mini Chocolate Tarts

You will need a few mini tart shells, a blender or food processor, and a skillet for the chocolate ganache.

Step 1 : Blend up the cookies. Add the cookies to a food processor or blender and grind them up into small fine pieces. Add in the melted coconut oil and continue to blend until the mixture begins to stick together. You should be able to pinch the mixture together with your fingers and it will stick together slightly.

Step 2 : Prepare tart crusts. Spoon the crushed up cookie mixture into each of your mini tart pans. If you're using 4-inch tart pans, each one should hold bout 3 tablespoon of the crushed cookies.

Use the back of spoon or a small measuring cup to press the crust down into the tart tins tightly. You can also use your hands to make sure it's packed tight. Place the tart crusts on a baking pan and set aside.

Step 3 : Prepare the chocolate ganache. In a small saucepan, heat the chocolate chips and coconut cream over medium-low heat. Stir frequently to prevent burning. The chocolate should melt effortlessly into the coconut cream. Stir the melted chocolate together with the coconut cream with a rubber spatula until it becomes thick like pudding.

Spoon the chocolate mixture into the center of each of the tart crusts. Once they are all full, gently tap the baking pan on the counter a few times to level off the chocolate ganache. If desired, place a few slices of fresh strawberries or other fruit into the chocolate.

Place the baking pan in the fridge so the chocolate can set for at least 2 hours. Once set, top with a dollop of TruWhip if desired and enjoy!

Can I Use a Muffin Pan?

Yes, if you don't have mini tart pans, you can also make these little tarts in a muffin pan. You will want to use cupcake liners to that the tarts are easy to remove.

Fill each cavity of the pan with liners and use about 2 tablespoon of the crushed up cookies in each. Pack the crushed up cookies down tightly into the bottom and only about an inch up the sides. This is best done with a spoon or measuring spoon. Fill each crust accordingly with the ganache and chill as directed.

Variations

Swirl some peanut butter or almond butter into the top of the chocolate ganache before it's set for a chocolate peanut butter tart.
Place small pieces of fresh fruit like strawberry slices or orange slices into the chocolate ganache before it's set.
Use a spoonful of your favorite jam and swirl it into the chocolate ganache with a toothpick.
Sprinkle some chocolate covered espresso beans on top of each tart before they're set to add some coffee flavor.
Drizzle some caramel over the set tarts

How to Store

Place the chocolate tartlets in an airtight container with a lid or covered in plastic wrap and store in the fridge where they will keep for up to a week. Don't stack them on top one another or they will stick together.

Frequently Asked Questions

Are these mini tarts gluten free?

If you use gluten free cookies for the crust then yes, these are gluten free.

Can I use store bought dough?

Yes, store bought pie dough will work great as the crust. You will want to cut circles out of the dough and carefully press dough into each tart mold. Poke a few holes in the bottom and bake them in the oven until golden brown. Then you can fill each one with the chocolate ganache.

Can I use premade pastry crusts?

These premade graham cracker crusts are great for chocolate tarts or these mini fillo pastry shells would work great too.

For more chocolate treats, check out my:

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