![Mini Dark Chocolate Tarts | Easy Dessert Recipe](https://www.temptingtreat.com/wp-content/uploads/2019/09/F-1.jpg)
Mini Chocolate Tart | Easy Dessert Recipe
Rich, decadent and velvety mini dark chocolate tarts are the perfect dessert to satisfy your chocolate cravings. They are made from a simple bourbon biscuit crust and a luscious custard-like ganache filling. Make these mini tarts on your next house party and impress all your guests.
![Mini Dark Chocolate Tarts | Easy Dessert Recipe](https://www.temptingtreat.com/wp-content/uploads/2019/09/B1-1.jpg)
Mini dark chocolate tarts are the perfect dessert for any special occasion. These are simple, delicious and not overly sweet. This recipe requires just 6-ingredients. It is very easy to prepare and can be made without tart pans.
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
Yield: 12 mini tarts
Ingredients:
For the crust:
- 1 cup chocolate biscuits, finely ground
- 1 tbsp unsalted butter
For the filling:
- 250ml heavy cream
- 150g dark chocolate, chopped
- 1 large egg
- ¼ cup whole milk
- 1 tbsp unsalted butter
You may also like: Strawberry and Chocolate Raisin Cupcakes
Cooking Directions:
To make the crust:
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/1-1.jpg)
Finely ground chocolate cookies/biscuits in a food processor. I have used bourbon biscuits.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/3-1.jpg)
Pour biscuit crumbs into a bowl. Add melted butter and stir well.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/4-1.jpg)
Pour the mixture into cupcake moulds lined with liners. Press down and flatten it out. Place it in the refrigerator for 20 minutes to firm up. Preheat oven to 170-degree Celsius.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/5-1.jpg)
Bake the crust for 8-10 minutes. Take it out of the oven and place it on a wire rack to cool down completely.
To make the filling:
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/6-1.jpg)
Add chopped dark chocolate in a bowl.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/7.jpg)
Pour heavy cream in a saucepan and bring it to a simmer over medium-low heat. Don’t boil it.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/8.jpg)
Remove from heat and pour it over the chopped chocolate. Let it sit for 1 minute.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/9.jpg)
Whisk gently until smooth. Add butter and mix well until melted.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/10.jpg)
Add egg and milk into the mixture. Whisk well.
![](https://www.temptingtreat.com/wp-content/uploads/2019/09/11.jpg)
Reduce oven temperature to 150-degree Celsius. Pour 2 tbsp mixture over biscuit crusts and bake for 15 minutes.
![Mini Dark Chocolate Tarts | Easy Dessert Recipe](https://www.temptingtreat.com/wp-content/uploads/2019/09/B2-2.jpg)
Take it out of the oven and allow it to cool down completely before serving.
![Mini Dark Chocolate Tarts | Easy Dessert Recipe](https://www.temptingtreat.com/wp-content/uploads/2019/09/B3.jpg)
Recipe Notes:
The tarts can be refrigerated for up to 1 day.
![Mini Dark Chocolate Tarts | Easy Dessert Recipe](https://www.temptingtreat.com/wp-content/uploads/2019/09/B4.jpg)
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!
![Mini Dark Chocolate Tarts | Easy Dessert Recipe](https://www.temptingtreat.com/wp-content/uploads/2019/09/150-1.jpg)
Mini Dark Chocolate Tarts
Ingredients
For the crust:
- 1 cup chocolate biscuits finely ground
- 1 tbsp unsalted butter
For the filling:
- 250 ml heavy cream
- 150 g dark chocolate chopped
- 1 large egg
- ¼ cup whole milk
- 1 tbsp unsalted butter
Instructions
To make the crust:
- Finely ground chocolate cookies/biscuits in a food processor. I have used bourbon biscuits.
- Pour biscuit crumbs into a bowl. Add melted butter and stir well.
- Pour the mixture into cupcake moulds lined with liners. Press down and flatten it out. Place it in the refrigerator for 20 minutes to firm up. Preheat oven to 170-degree Celsius.
- Bake the crust for 8-10 minutes. Take it out of the oven and place it on a wire rack to cool down completely.
To make the filling:
- Add chopped dark chocolate in a bowl.
- Pour heavy cream in a saucepan and bring it to a simmer over medium-low heat. Don’t boil it.
- Remove from heat and pour it over the chopped chocolate. Let it sit for 1 minute.
- Whisk gently until smooth. Add butter and mix well until melted.
- Add egg and milk into the mixture. Whisk well.
- Reduce oven temperature to 150-degree Celsius. Pour 2 tbsp mixture over biscuit crusts and bake for 15 minutes.
- Take it out of the oven and allow it to cool down completely before serving.
Notes
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