Name: Chocolate Tartlets
Prep time: 25 min
Cook time: 14 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 1 1/4 cups (150 grams) flour; 1/4 cup (50 grams) granulated sugar; 1/2 teaspoon salt; 8 tablespoons (113 grams) unsalted butter, cold and cut into small cubes; 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 tablespoons milk, plus more if needed; 1 1/3 cups (226 grams) semi-sweet chocolate; 2/3 cup (158 ml) heavy cream; 3 tablespoons (42 grams) unsalted butter; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; Flaky sea salt, for topping

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These chocolate tartlets are one of my favorite indulgent treats. The buttery sweet pastry pairs perfectly with the rich, silky chocolate ganache, creating a dessert that feels elegant but is surprisingly simple to make. I love serving them at parties or keeping a few in the fridge for a luxurious treat anytime.

Chocolate Tartlets

Ingredients

1 ¼ cups (150 grams) flour

¼ cup (50 grams) granulated sugar

½ teaspoon salt

8 tablespoons (113 grams) unsalted butter, cold and cut into small cubes

1 large egg yolk

1 teaspoon vanilla extract

1 ½ tablespoons milk, plus more if needed

1 ⅓ cups (226 grams) semi-sweet chocolate

⅔ cup (158 ml) heavy cream

3 tablespoons (42 grams) unsalted butter

½ teaspoon vanilla extract

⅛ teaspoon salt

Flaky sea salt, for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by whisking the flour, sugar, and salt in a medium bowl. Then I cut in the cold butter until the mixture looks like coarse breadcrumbs. In another bowl, I whisk the egg yolk, vanilla, and milk and stir this into the dry ingredients. I bring the dough together with my hands, adding a little more milk if needed, and form it into a disc, which I wrap and chill for 1 hour.

Once chilled, I grease eighteen 2.6-inch mini tart pans. I roll the dough between parchment sheets to about ⅛ inch thick, cut circles for the pans, press them in, and prick the bottoms with a fork. After freezing the tart shells for 20–30 minutes, I bake them at 375°F (190°C) for 14–17 minutes until golden, then let them cool before removing them from the pans.

For the ganache, I place chocolate and butter in a heatproof bowl, heat the cream until hot, and pour it over. I cover and let it sit for 5 minutes, then stir in vanilla and salt until smooth. After letting the ganache thicken for 10–20 minutes, I spoon about 1 ½ tablespoons into each tart shell, finish with flaky sea salt, and refrigerate briefly if needed.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 14 minutes

Chilling and cooling: 2 hours 1 minute

Total Time: 2 hours 40 minutes

Servings: 18 tartlets

Variations

I sometimes like to mix things up by adding a teaspoon of espresso powder to the ganache for a mocha twist. Another variation I enjoy is sprinkling finely chopped toasted nuts on top, like hazelnuts or pistachios, to add crunch. Occasionally, I fold a little orange zest into the chocolate for a subtle citrus flavor. For a festive touch, I even drizzle white chocolate over the top in a decorative pattern.

Storage/Reheating

I keep the tartlets in an airtight container in the fridge for up to 3 days. I always let them come to room temperature for about 10–15 minutes before serving so the ganache is soft and silky. I don’t recommend reheating them in the oven since the ganache can melt unevenly; I prefer enjoying them chilled or at room temperature.

FAQs

How can I tell when the tart shells are fully baked?

I watch for a golden-brown color along the edges and bottom. They should feel firm to the touch but not overly dark.

Can I make the tart shells ahead of time?

Yes, I sometimes bake them a day in advance and store them in an airtight container at room temperature. Then I fill them with ganache just before serving.

Can I use milk chocolate instead of semi-sweet chocolate?

I can, but I find that semi-sweet gives a richer flavor that balances the sweetness of the crust. Milk chocolate will make the tartlets sweeter and softer.

What if my ganache is too runny?

I let it sit at room temperature for 10–20 minutes until it thickens. If it’s still too soft, I refrigerate it briefly, stirring occasionally.

Can I freeze these tartlets?

I’ve frozen the baked shells separately and thawed them at room temperature. I don’t recommend freezing the filled tartlets, as the ganache can develop condensation and affect the texture.

Conclusion

I love making these chocolate tartlets because they’re elegant, versatile, and utterly delicious. Each bite of crisp, buttery pastry with silky chocolate ganache feels like a special treat, and I always enjoy the little bit of flaky sea salt on top. They’re perfect for parties, holidays, or simply treating myself to a luxurious dessert at home.

📖 Recipe:

Chocolate Tartlets

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Author: Cheryl
Total Time: 2 hours 40 minutes
Yield: 18 tartlets
Diet: Low Fat

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Description

These chocolate tartlets feature crisp, buttery shells filled with smooth, rich chocolate ganache, perfect for an elegant yet simple dessert.

Instructions

Whisk the flour, sugar, and salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs.
In another bowl, whisk the egg yolk, vanilla, and milk, then stir into the dry ingredients. Form the dough into a disc, wrap, and chill for 1 hour.
Grease eighteen 2.6-inch mini tart pans. Roll the dough between parchment sheets to ⅛ inch thick, cut circles, press into pans, and prick the bottoms with a fork.
Freeze tart shells for 20–30 minutes. Bake at 375°F (190°C) for 14–17 minutes until golden. Cool completely before removing from pans.
For the ganache, place chocolate and butter in a heatproof bowl. Heat cream until hot and pour over chocolate. Cover and let sit for 5 minutes, then stir in vanilla and salt until smooth.
Let ganache thicken for 10–20 minutes. Spoon about 1 ½ tablespoons into each tart shell, sprinkle with flaky sea salt, and refrigerate briefly if needed.