Mini Chocolate Tarts
These Mini Chocolate Tarts are a no-bake, bite-sized dessert that’s rich, creamy, and incredibly easy to make. With a buttery graham cracker crust and a velvety chocolate filling, they’re perfect for parties, family gatherings, or a sweet treat anytime.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
For the Filling:
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- 1 tsp vanilla extract
Optional Toppings:
- Whipped cream
- Fresh berries raspberries, strawberries
- Sea salt
Instructions
Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and sides of a mini tart pan or muffin tin. Use the back of a spoon to create an even layer.
- Place the crusts in the refrigerator to set while you prepare the filling.
Make the Chocolate Filling:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove the cream from the heat and add the chocolate chips. Let it sit for 2-3 minutes to allow the chocolate to melt.
- Stir the mixture until smooth and glossy, then add the vanilla extract.
Assemble the Tarts:
- Remove the crusts from the refrigerator. Pour the chocolate filling evenly into each tart shell, filling them almost to the top.
- Gently tap the pan on the counter to remove any air bubbles.
Chill and Serve:
- Place the tarts in the refrigerator to set for at least 1 hour.
- Once set, remove them from the pan and add your favorite toppings, such as whipped cream, fresh berries, or a sprinkle of sea salt.
Notes
- Crust Variations: Swap graham crackers for digestive biscuits or Oreo crumbs for a different flavor.
- Chocolate Options: Use dark, milk, or white chocolate chips depending on your preference.
- Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Serving Tip: Let the tarts sit at room temperature for 10-15 minutes before serving for a softer texture.