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

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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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 1/8 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 1/2 tablespoons into each tart shell, sprinkle with flaky sea salt, and refrigerate briefly if needed.

Add a teaspoon of espresso powder to ganache for a mocha flavor.

Sprinkle finely chopped toasted nuts like hazelnuts or pistachios for added crunch.

Fold in a little orange zest for a subtle citrus twist.

Drizzle white chocolate on top for a decorative effect.

Store tartlets in an airtight container in the fridge for up to 3 days. Serve at room temperature for best texture.