Chocolate Tartlets
Chocolate tartlets are rich, buttery little desserts with a crisp shell and silky smooth chocolate ganache filling. They look stunning on a dessert table and are perfect for holidays, parties, or any time you want something that feels special without a lot of effort.
Why This Chocolate Tartlets Works
These chocolate tartlets are lighter than the classic version, and a few smart swaps actually make them taste better. The crust uses cold light butter and Swerve powdered sugar, which keeps it tender and flaky without loading on extra calories. The ganache skips the heavy cream and butter entirely, relying on fat-free evaporated milk to create a glossy, smooth filling that sets up beautifully every time.
I developed this recipe because most mini chocolate tarts are packed with heavy cream and full-fat butter, and I wanted a version that fits a lower-calorie lifestyle without giving up that rich chocolate payoff. The secret is using good quality semisweet or dark chocolate, because that is where all the real flavor lives.
If you love easy chocolate desserts, you will also want to check out my Frozen Chocolate Dipped Strawberries, Chocolate Covered Fortune Cookies, and Peanut Butter and Chocolate Protein Bars.
Recipe Summary
- 🍽️ Course: Dessert
- ⏰ Cooking Time: 25 minutes
- 🍫 Servings: 12 tartlets
- 🍫 Flavor Profile: Rich, chocolatey, buttery, slightly sweet
- 🍓 Best Served With: Fresh berries, whipped cream, or a dusting of powdered sugar
- ❄️ Make Ahead?: Yes, store in the fridge for up to 4 days or freeze for up to 1 month
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- All-purpose flour: Use all-purpose flour for this recipe. To make it gluten-free, swap in a 1:1 gluten-free flour blend instead.
- Swerve powdered sugar: This keeps the crust lightly sweet without adding a lot of sugar. Regular powdered sugar works too if you prefer.
- Salt: Just a small amount to balance the sweetness in the crust. Do not skip it.
- Light butter: Use it cold and cubed so it creates a flaky, crumbly texture. Pull it straight from the fridge right before using.
- Egg yolk: Helps bind the dough together and gives the shell a tender bite.
- Ice water: Adds just enough moisture to bring the dough together. Add it one tablespoon at a time so the dough does not get sticky.
- Fat-free evaporated milk: This replaces the heavy cream in the ganache. It creates a smooth, silky filling with far less fat.
- Semisweet or dark chocolate: Chop it yourself for the smoothest ganache. Use a chocolate you actually enjoy eating, since it is the star of the recipe.
- Vanilla extract: Rounds out the chocolate flavor and adds a little warmth to the ganache.
How to make Mini Chocolate Tarts
Step 1: Make the crust dough. In a food processor, pulse the flour, powdered sugar, and salt together until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces. Add the egg yolk and pulse a few more times. Add ice water one tablespoon at a time, pulsing after each addition.
Step 2: Press into pans. Divide the dough into 12 equal portions. Press each portion into the bottom and up the sides of a mini tartlet pan or a cup in a mini muffin tin. Aim for even thickness throughout. Prick the bottoms with a fork.
Step 3: Chill the shells. Place the filled pans in the fridge for 30 minutes. While the shells are chilling, preheat your oven to 375 degrees F. Bake for 10 to 12 minutes, or until the edges and bottoms are lightly golden. Remove from the oven and let them cool completely before adding the filling.
Step 4: Make the ganache. Pour the fat-free evaporated milk into a small saucepan. Heat over medium-low heat until it just begins to simmer around the edges. Remove from the heat immediately. Add the chopped chocolate and let it sit undisturbed for one minute. Stir the chocolate and milk together in slow, gentle circles until the ganache is completely smooth and glossy. Stir in the vanilla extract.
Step 5: Fill and chill. Spoon the ganache into each cooled tart shell, filling it nearly to the top. Set the tartlets on a flat tray and refrigerate for at least one hour, or until the ganache is fully set.
Step 6: Serve. Carefully remove the tartlets from the pans. Serve as is, or top with fresh berries, a pinch of flaky sea salt, chopped nuts, or a small dollop of whipped cream.
Recipe Tips
- No food processor? Make the dough by hand using a pastry cutter or your fingertips to work the cold butter into the flour until it looks like coarse crumbs.
- A mini muffin tin works great if you do not have individual tartlet pans. The cups are slightly smaller, but the results are just as good.
- Good quality bar chocolate makes a real difference in the ganache. Chop it yourself for the smoothest, most even melt.
- These tartlets can be made a full day ahead. Keep them covered in the fridge and add any toppings right before serving.
- To release the shells cleanly, run a thin spatula or butter knife around the edge of each one before lifting them out.
- Sprinkle flaky sea salt over the ganache right before serving for a sweet-salty contrast that really makes the chocolate pop.
Serving Suggestions
These chocolate tartlets are easy to dress up or keep simple depending on the occasion. Serve them with fresh raspberries, strawberries, or blackberries on top for a pop of color at a party or holiday gathering. A small pinch of flaky sea salt over the ganache right before serving gives them a polished, bakery-style finish. A light dusting of powdered sugar or a small swirl of whipped cream works great too if you want a little more visual flair.
These pair beautifully alongside other chocolate desserts for a full spread. Try serving them with Frozen Chocolate Dipped Strawberries or Peanut Butter and Chocolate Protein Bars for a fun chocolate-themed dessert table. They also work great as a standalone dinner party dessert or wrapped up individually as an edible gift.
Recipe FAQs
Yes. A mini muffin tin works well for this recipe. The tarts will be slightly smaller than traditional tartlet pan size, but the results are just as good. Simply press the dough directly into the cups and prick the bottoms with a fork before chilling.
Yes, you can substitute an equal amount of heavy cream. The ganache will be slightly richer and higher in calories. Fat-free evaporated milk keeps the recipe lighter while still creating a smooth, glossy filling.
Semisweet or dark chocolate works best. Look for a good quality bar and chop it yourself. Bar chocolate melts more evenly than chips, which often contain stabilizers that can make the ganache grainy.
Store them in an airtight container in the refrigerator for up to four days. They can also be frozen in a single layer in a sealed container for up to one month. Thaw overnight in the fridge. No reheating needed. Serve cold or let them sit at room temperature for about 10 minutes for a softer ganache texture.
More Dessert Recipes
Chocolate Tartlets
Equipment
- Food Processor
- Mini tartlet pans or mini muffin tin
- Small saucepan
- mixing bowl
- Fork
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup Swerve powdered sugar
- 1/4 teaspoon salt
- 1/4 cup light butter cold and cubed
- 1 large egg yolk
- 1-2 tablespoons ice water
For the Filling
- 1/2 cup fat-free evaporated milk
- 3 ounces semisweet or dark chocolate chopped
- 1/2 teaspoon vanilla extract
Instructions
- In a food processor, pulse the flour, powdered sugar, and salt together until combined. Add the cold cubed butter and pulse until the mixture looks like coarse crumbs with some pea-sized pieces. Add the egg yolk and pulse a few more times.
- Add ice water one tablespoon at a time, pulsing after each addition. Stop adding water as soon as the dough starts to come together when pressed between your fingers.
- Divide the dough into 12 equal portions. Press each portion into the bottom and up the sides of a mini tartlet pan or a cup in a mini muffin tin. Aim for even thickness throughout. Prick the bottoms with a fork.
- Place the filled pans in the fridge for 30 minutes. While the shells are chilling, preheat your oven to 375 degrees F.
- Bake for 10 to 12 minutes, or until the edges and bottoms are lightly golden. Remove from the oven and let them cool completely before adding the filling.
- Pour the fat-free evaporated milk into a small saucepan. Heat over medium-low heat until it just begins to simmer around the edges. Remove from the heat immediately. Add the chopped chocolate and let it sit undisturbed for one minute.
- Stir the chocolate and milk together in slow, gentle circles until the ganache is completely smooth and glossy. Stir in the vanilla extract.
- Spoon the ganache into each cooled tart shell, filling it nearly to the top. Set the tartlets on a flat tray and refrigerate for at least one hour, or until the ganache is fully set.
- Carefully remove the tartlets from the pans. Serve as is, or top with fresh berries, a pinch of flaky sea salt, chopped nuts, or a small dollop of whipped cream.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
