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!
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 Tbsp 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 Tbsp 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.
- 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
If you use gluten free cookies for the crust then yes, these are gluten free.
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.
For more chocolate treats, check out my:
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Mini Chocolate Tarts
For the crust
- 4.5 oz cookies - approx. 2 cups, any type of cookie will work
- 1 Tbsp cocoa powder
- 1 Tbsp coconut oil - melted, or melted butter or another bland oil
For the chocolate ganache
- 1 ½ cups dark chocolate chips
- ¾ cup coconut cream - this is the solid part at the top of a can of full fat coconut milk
- Strawberries - optional, sliced thin
- Whipped cream - optional, or TruWhip to make this vegan
- Place the cookies in a food processor or blender and blend on high until fine. Add the cocoa powder and blend again to incorporate. The cookie mixture should turn a chocolate color. Add the melted coconut oil and blend again until the cookie mixture can stick together when you pinch it in between your fingers. If it’s not sticking together, add another teaspoon of melted coconut oil and blend.
- Spoon about 3 Tbsp of the cookie mixture into your tart pans. Use the back of a spoon or measuring cup to pack it down tightly into the bottom and up the sides. Transfer the tart pans to a baking sheet and set aside.
- In a small saucepan, melt the dark chocolate chips and coconut cream over medium-low heat. Stir frequently to prevent burning. Mix well until the two are fully combined the mixture is thick like pudding.
- Spoon the chocolate ganache into the center of each prepared tart crust. Once all the crusts are full, gently tap the baking sheet on the counter to level off the filling. If desired, garnish the tarts with a few slices of fresh fruit while the chocolate ganache is still soft. Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours until the tarts have set. The chocolate filling should be solidified when they are set. Top with whipped cream of TruWhip and enjoy!