{Mini Chocolate Tarts} – Mini Tarte Cu Ciocolata

chocolate tarts

There’s no doubt that I love chocolate, but I also have a weakness for mini size desserts. No wonder that I fell in love with these tarts. The wild berry sauce gives them a nice kick and the chocolate filling is incredibly creamy and delicious. Words aren’t enough to describe what a great yummy experience tasting them is. They are similar to these little tarts: WIld Berry Souffle Tarts. I loved those too, but found that the souffle was too complicated to make when my sweet tooth went crazy 😀 So I simplified the recipe, using a simple ganache.. I prefer these to be honest because the chocolate taste is far more intense.


  • 110g butter, room temperature
  • 70g powdered sugar
  • 1 egg
  • 1 pinch of salt
  • 200g plain flour
  • 40g almond meal

To make the crust, mix the butter with the sugar until creamy and fluffy. Add the egg, then incorporate the almond meal followed by the flour with a pinch of salt. Knead the dough a couple of times on a well floured working surface then roll into a thin sheet. Cut small circles and fit them into your mini tart pans. Bake the shells in the preheated oven at 350F for 15 minutes or until golden brown on the edges. Remove from oven and let them cool in the pans.

Wild berry sauce:

  • 150g frozen wild berries
  • 50g sugar
  • 2g pectine
  • 2 tablespoons water

To make the sauce, mix the berries with the sugar and cook for 5 minutes. mix the pectine with the water then pour it over the fruits and cook 2 more minutes. Remove from heat and blend the sauce with a hand mixer. Set aside.

Chocolate filling:

  • 200ml heavy cream
  • 200g dark chocolate
  • 50g butter
  • 1 pinch of salt

To make the filling, pour the heavy cream in a saucepan and bring to the boiling point. Remove from heat and stir in the chocolate. Mix well until melted then add the butter and salt. Let it cool to room temperature before using.

To assemble the tarts, drop a spoonful of berry sauce in each tart then top with enough chocolate cream to cover the sauce. Refrigerate at least 2 hours before serving to allow the filling to set. Enjoy!

chocolate tarts

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  1. Acum te-am descoperit doar. Wow! Ce bine arata tartele astea si ce usor mi se pare sa le faci… O sa incerc si eu, desi nu am facut niciodata asa ceva. 🙂
    La mai mare si felicitari!!!!

  2. Hi Olguta
    First of all I would like to say a big thank you to you cos I’ve really learnt a lot from you.
    Secondly like how many tarts does one batch of this recipe make.
    Thank you