Easy Mini Tarts Recipe

Learn how to make perfect mini tarts using a muffin pan! This versatile recipe includes options for chocolate, fruit, and seasonal variations. Ready in under an hour!

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Course: Dessert

Cuisine: American, French

Prep Time: 45

Cook Time: 18

Chill Time: 1

Total Time: 2 3

Servings: mini tarts

Calories: 285kcal

Cost: $18

Equipment

12 cup muffin pan
Rolling pin
3½-inch round cookie cutter
Food processor (optional)
Mixing bowls
Measuring cups and spoons
Pastry brush

Ingredients

For the Tart Shells

2½ cups all-purpose flour
1 cup unsalted butter cold and cubed
¼ cup granulated sugar
½ teaspoon salt
4-6 tablespoons ice water
1 large egg for egg wash

For Basic Chocolate Filling

1 cup heavy cream
8 ounces semi-sweet chocolate chopped
1 teaspoon vanilla extract
Pinch of salt

Optional Toppings

Fresh berries
Whipped cream
Chopped nuts
Caramel sauce
Powdered sugar

Instructions

Prepare the Tart Dough

Combine flour, sugar, and salt in food processor
Add cold butter; pulse until mixture resembles coarse crumbs
Add ice water gradually until dough forms
Shape into disk, wrap, refrigerate 1 hour

Form and Bake Shells

Preheat oven to 375°F (190°C)
Roll dough to ⅛-inch thickness
Cut 3½-inch circles
Press into muffin cups
Pierce bottoms with fork
Freeze 15 minutes
Brush with egg wash
Bake 15-18 minutes until golden
Cool completely

Make Chocolate Filling

Heat cream until simmering
Pour over chocolate
Let stand 2 minutes
Stir until smooth
Add vanilla and salt
Cool slightly before filling shells

Notes

Keep ingredients cold for flakiest crust
Don't overwork dough
Cool shells completely before filling
Rotate pan halfway through baking

Nutrition