If you’re looking for a dessert that feels bakery-style but is completely doable at home, these Mini Chocolate Tarts are it. They have a crisp wholewheat tart shell, a layer of fruity jam or compote, and a rich chocolate ganache filling. The best part? You can make the ganache three different ways — with cream, coconut milk, or regular milk — depending on what you have and how rich you want the filling to be.
These tart shells are incredibly versatile too. While they’re perfect for chocolate desserts, the same crisp and flaky shells can be used for sweet or savoury tarts, making this a base recipe you’ll come back to again and again.
These mini tarts are perfect for Valentine’s day, parties, festive platters, gifting, or simply when you want a small, beautiful chocolate dessert without complicated tools.
Let’s look at the main ingredients!
For the Wholewheat Tart Shell
Wholewheat Flour
Adds a nutty flavour and more fibre compared to refined flour. It gives structure to the tart shells while keeping them crisp.
Butter
Provides richness and helps create a flaky, crisp texture in the tart shell.
Powdered Jaggery
A less refined sweetener that adds a deep caramel-like flavour and natural minerals. It also helps with browning and crispness.
Milk
Brings the dough together and adds slight softness so the shells don’t turn overly hard.
Salt
Balances sweetness and enhances the chocolate flavour later.
Orange Zest or Vanilla
Orange Zest adds a light citrus aroma that beautifully complements the chocolate filling. But when oranges are not in hand, you can use vanilla extract as well.
For the Chocolate Ganache (Choose One)
Chocolate
The star ingredient. Use good quality chocolate for a smooth, rich ganache and deep flavour.
Fresh Cream (Option 1)
Creates a classic, rich and silky ganache with a luxurious mouthfeel.
Coconut Milk (Option 2)
A dairy-free alternative that gives a light coconut note and a smooth texture.
Milk (Option 3)
Makes a lighter ganache that’s less heavy but still creamy and chocolatey.
For Filling & Topping
Fruit Compote, Jam or Caramel
Fruit compote or jam adds a fruity layer that balances the richness of the chocolate. But if you are in the mood for something really indulgent, you can switch it with a layer of caramel.
Fresh Fruits (Strawberries, Kiwi, Blueberries, Orange Segments)
Bring freshness, natural sweetness, and a beautiful finish to the tarts.
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I have also included a link to my All things Chocolate playlist!
Why You’ll Love This Recipe
- Teaches you 3 ways to make chocolate ganache
- Includes a crispy, flaky wholewheat tart shell recipe
- The tart shells can be used for both sweet and savoury fillings
- Perfect make-ahead dessert for parties and celebrations
- Easy to customise with different fruits, jams, or fillings
- Looks impressive but uses simple pantry ingredients
These mini chocolate tarts prove that simple ingredients can create a truly elegant dessert. Whether you prefer a rich cream-based ganache, a dairy-free coconut version, or a lighter milk option, this recipe gives you the flexibility to bake based on your taste and what’s available in your kitchen. Once you master these crisp, flaky tart shells, you can fill them with chocolate ganache, fruit custard, lemon curd, or even savoury fillings like herbed cream cheese or roasted vegetables. One base, endless possibilities.
For Ganache with Cream - For Ganache with Coconut Milk - For Ganache with Milk - For Tart Shells - 1. Make the Ganache 2. Make the Tart Dough 3. Chill the Dough 4. Shape the Tart Shells 5. Bake 6. Assemble the Tarts 7. Storage
Use good quality chocolate Do not boil the liquid for ganache
Ingredients
Instructions
In a bowl, mix butter, powdered jaggery, salt, and orange zest until creamy. Add milk and mix. Add wholewheat flour and pressing gently bring together into a soft dough without kneading.
Wrap and refrigerate for 30 minutes.
Preheat oven to 180°C. Roll dough between parchment sheets. Cut circles slightly larger than muffin cavities. Poke a few holes in the centre of each, for even cooking. Grease the back of a muffin tray and place dough circles over the inverted cavities, gently shaping. If you notice cracks, dab some water on your fingers and pressing lightly, seal the cracks.
Bake for 10–15 minutes or until light golden and crisp. Let them cool for 5 mins, then gently lift them up and let them cool completely on a wire rack.
Add a thin layer of strawberry compote, jam or caramel into each shell. Spoon or pipe the chilled ganache on top. Decorate with fresh fruits.
Store the tart shells separately in an airtight container for upto 2 weeks. You can store the ganache in an airtight container in the fridge for upto 4-5 days. Fill the tarts just before serving.Notes
The flavour and texture of ganache depend heavily on the chocolate you use. Choose couverture or good quality baking chocolate for the smoothest finish.
Cream, coconut milk, or milk should be just warm. Boiling can cause the ganache to split or turn grainy.
Refrigerate until thick but still pipeable. If it becomes too firm, let it sit at room temperature for a few minutes before using.
Overworking the dough develops gluten and makes shells tough. Mix just until the dough comes together.
A light coating is enough. Too much grease can cause the dough to slide down while baking.
These crispy, flaky tart shells work beautifully for sweet fillings like custard or lemon curd, and savoury fillings like herbed cream cheese or sautéed vegetables.
