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These mini chocolate ganache tarts deliver rich and creamy bites of chocolate heaven without any baking required. Perfect for when you want an impressive dessert that comes together quickly and can be prepared ahead. The silky ganache filling paired with crisp phyllo shells creates a delightful contrast that is hard to resist. Whether it’s a special occasion or a casual get together, these tarts are sure to be the centerpiece.
I first made these when hosting a lastminute gathering and was amazed by how easily they came together and how quickly they disappeared. Now I make them whenever I want a fussfree but elegant treat.
Ingredients
- Phyllo shells: Provide a light, crisp base look for good quality frozen shells or prebaked mini phyllo tart shells for convenience
- Bittersweet chocolate: Gives deep chocolate flavor choose high quality chocolate with at least 60 percent cacao for richness
- Heavy cream: Creates a smooth and creamy ganache fresh heavy cream with at least 36 percent fat yields the best texture
- Optional toppings such as caramel fresh fruit or sea salt: These add lovely contrast and elevate the flavor beautifully for caramel homemade or storebought syrup works well
Instructions
- Simmer the Cream:
- Heat the heavy cream gently in a small saucepan over medium heat. Watch carefully so it does not boil. Once it just begins to simmer and small bubbles form on the edges remove it from heat immediately. This ensures your ganache will be silky smooth without curdling.
- Melt the Chocolate:
- Place the chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over it and let sit for about a minute. The heat from the cream will begin melting the chocolate gently. Then stir with a whisk until the mixture is fully smooth and glossy. This method helps avoid lumps or scorching.
- Fill the Phyllo Shells:
- Spoon the chocolate ganache carefully into each phyllo shell filling them almost to the top. The ganache should be thick and creamy but still pourable. You should have enough filling for about 30 mini tarts.
- Chill to Set:
- Transfer the filled shells to the refrigerator. Let them chill for at least one hour until the ganache is firm and holds its shape. This step is crucial for clean neat tarts that hold together.
- Add Toppings and Serve:
- Optionally drizzle with caramel scatter fresh berries or sprinkle a pinch of sea salt right before serving. For caramel drizzle you can melt caramel squares with a splash of water in the microwave for about 30 seconds and stir until smooth or use caramel syrup. Allow refrigerated tarts to sit at room temperature for a few minutes before eating so the ganache softens just slightly.
These mini tarts have become my go to for holiday parties because they look fancy but require minimal effort. The ganache texture is my favorite part: it is silky and luscious but not too sweet. I vividly remember my first time making these for a family reunion and watching everyone go back for seconds and thirds.
Storage Tips
Store any leftover tarts in an airtight container in the refrigerator for up to three days. Because the shells soften over time it is best to keep them chilled and uncovered for about 30 minutes before serving so they regain some crispness. Avoid freezing as the texture of phyllo can become soggy once thawed.
Ingredient Substitutions
If bittersweet chocolate is not available a good quality semisweet chocolate can work but the ganache will be sweeter. For a dairyfree version substitute heavy cream with canned coconut milk and ensure your chocolate is vegan. If premade phyllo shells arent found you can also make your own or use mini tart pans lined with puff pastry but the texture will differ.
Serving Suggestions
Garnish the tarts with a light dusting of cocoa powder or chopped toasted nuts for added texture and visual appeal. Serving alongside fresh raspberries or a spoonful of whipped cream can provide a refreshing contrast to the richness of the chocolate. These also pair wonderfully with a glass of dessert wine or strong coffee.
These mini ganache tarts are elegant and easy to make and perfect for entertaining. Chill thoroughly for the best texture.
Common Questions About Recipes
- → What type of chocolate is best for the ganache filling?
Bittersweet chocolate works best to balance richness and sweetness in the ganache.
- → Can I use something other than phyllo shells?
While phyllo shells provide a crisp texture, mini tart shells or other light crusts can be used as alternatives.
- → How long should the tarts chill before serving?
Chill in the refrigerator for about one hour to allow the ganache to firm up properly.
- → Is it necessary to simmer the cream before mixing with chocolate?
Yes, gently heating the cream helps melt the chocolate smoothly without seizing.
- → What are some topping suggestions?
Caramel drizzle, fresh berries, or a sprinkle of sea salt add flavor and visual appeal.