Easy desserts will never go out of style, and these Mini Chocolate Tarts are pretty spectacular. They are decadent enough for a special occasion, but something even the most novice cook can prepare with confidence. With less than ten minutes of hands-on time, this is one you will turn to again and again.
Do you love easy recipes that delight the whole family?
If so, you don’t want to miss these mini chocolate tarts.
Luscious bites of chocolate are encased in a flakey phyllo shell and topped with your favorite toppings for the perfect bite that will leave you doing a happy dance.
I have skipped the homemade dough, so there is no need to worry about rolling out flour and egg to create pastry crusts.
(And no need to purchase specialty kitchen tools like a tart pan or a food processor!)
All you have to do is pop the pre-made shells into the oven and then let them cool slightly on a wire rack. Fill and then chill in the fridge.
Not only is this recipe super easy, but you can mix it up to create something the whole family will love.
Make white chocolate raspberry tarts or go with milk chocolate.
Any way you go, this is one I know you will love these.
Ingredients for Making Mini Chocolate Tart Recipe
- Phyllo Shells - You find these in the freezer section.
- Chocolate Chips - Either white or dark chocolate works.
- Coconut Oil - I use 1 tablespoon of refined coconut oil, which has less of a coconut taste, but unrefined will work as well.
- Heavy Cream - I don’t recommend substituting milk for the heavy cream because it helps with the thickness of the tarts.
- Vanilla Extract - Use a good quality for the best flavor.
- Salt - Salt brings out the flavor of the chocolate.
- Toppings - Fruit and flaky salt are what I used, but feel free to play with this and make it your own.
Tips & Tricks
- If you want to bake the tart shells ahead of time, keep them at room temperature.
- I like to fill these the day I plan on serving them for the crispest tart.
- Have fun with the toppings - I used fruit and flakey salt, but the options are endless! Caramel, whipped cream, and even chopped-up candy bars are all fun options.
Frequently Asked Questions
I recommend pre-baking the tart shells according to package instructions.
You can, but you should expect the consistency to be slightly different. Some sugar-free chocolate chips get very firm when they are chilled. You may need to temper them before serving.
Yes. Feel free to substitute a chocolate bar if that is what you have on hand.
Tools Needed to Make White Chocolate and Raspberry Mini Tarts
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- Baking Sheet
- Double boiler or glass bowl
- Whisk or Large Fork
Store these mini chocolate tarts in the refrigerator for up to two days. They will be safe to eat after this, but the mini tart shells will get soft and unappealing the longer they are refrigerated.
How to Make Mini Chocolate Tarts
First, start by cooking the mini tart shells according to package instructions.
While the shells are cooking, melt the chocolate chips and oil in the top of a double broiler.
Remove from heat, and stir the chocolate and cream together.
Add the vanilla extract and salt and stir the chocolate mixture until smooth.
Place the slightly cooled tart shells on your work surface.
Pour the filling into the phyllo shells and top with your desired toppings. (I especially like fresh raspberries.)
Refrigerate until solid. If you are in a hurry, you can freeze for 30 minutes.
Don't miss my Mini Chocolate Tarts Web Story.
You May Also Like
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- This Gluten-Free Chocolate Pie is a family favorite, and I think you will love it to!
- Keto Chocolate Fudge is always a hit!
Mini Chocolate Tarts
- 1 package frozen phyllo shells
- ½ cup chocolate chips white or milk chocolate
- 1 tablespoon coconut oil
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- For Topping: Raspberries Strawberries, Flaky Salt
- Cook the phyllo shells according to package directions.
- Melt the chocolate chips and coconut oil in top of a double boiler or in a glass or metal bowl on top of a saucepan.
- Alternatively, you can heat the chocolate microwave-safe bowl in the microwave in 30-second intervals.
- Whisk in the heavy cream and cook for 1 more minute.
- Remove from heat and stir in the vanilla extract and salt.
- Fill the phyllo shells with the chocolate and top with the desired toppings.
- Refrigerate for 90 minutes until solid.