Today I’m showing you how to make this delicious pie-tart crossover. If you’re a decadent chocolate lover, you’re gonna love these mini chocolate fudge tarts.
Welcome, friend! I hope you’re enjoying some of my chocolate themed recipes. The first time I ever had chocolate tarts was in France. Oh my Lord, do the French know how to do desserts. I’ve had many varieties of chocolate pies and chocolate tarts throughout the years. I’m always in the market for a new or different recipe. Today, I’m sharing my recipe for mini chocolate fudge tarts.Jump to Recipe
Personally, I love making these for dinner parties. They seem really fancy, because tarts sound fancy. But honestly these are very easy to whip up. I love them because I can keep the frozen tarts in the freezer and if I’m called to make a dessert to take somewhere I almost always have the ingredients I need sitting in my pantry.
If y’all have followed my recipes in the past, y’all know I’m a sucker for dark chocolate. I know. I hear some of you out there going, “ewww!” Hear me out. I prefer using semi-sweet or dark chocolate because you can control how sweet you make it by adjusting the sugar you add. If you want it sweeter, you can add more sugar, but the secret to really rich chocolate desserts is by starting with dark chocolate.
As I’ve mentioned in previous recipes, you want to use a good quality dark chocolate like Ghirardelli, but there is certainly nothing wrong with using Nestle Toll House morsels of whatever you have on hand. Chocolate should always be melted in a double broiler. A double broiler is just one pot stacked inside another. The bottom pot holds water. This allows chocolate, butter and other sensitive ingredients to melt slowly and reduces the risk of scorching. They sell double broilers in stores, but you can just as easily make your own using nested pots.
Also, if you want, you could also make your own tart shell. I have some great pastry and tart shell recipes, but for this recipe which calls for mini shells, I typically use frozen ones. It cuts a lot of time and expense out.
Serving and Storing Mini Chocolate Fudge Tarts
If you want to keep these tarts extra fresh, I recommended storing in the fridge or a cool, dry place. Chocolate and heat don’t do well together.
When you are ready to serve, I recommend them being at room temperature. There are lots of ways you can serve these tarts.
- Whipped Cream
- Sprinkle confectioner’s sugar
- Caramel drizzle
- Caramel drizzle & sea salt
- Fresh raspberries
- Fresh strawberries
I kept it simple for the purpose of taking photos. I wanted you to be able to see the tarts themselves, but you can dress these tarts up with any garnish you want.
Mini Chocolate Fudge Tarts
- Double Broiler
- 12 oz Semi Sweet Chocolate Chips
- 1 Cup Heavy Whipping Cream
- 1/2 Cup Granulated sugar
- 1 oz Butter
- 8 Mini Tart Shells Such as Dutch Ann
- 1 Tsp Vanilla Extract
- Preheat oven to 325 degrees
- Place frozen tart shells on light colored baking tray and bake for 30-40 minutes or until golden brown. You can prepare the chocolate while the tarts are baking.
- In a double broiler, on medium heat, melt butter.
- Add cream and vanilla.
- Slowly add the chocolate chips, stirring well as they melt.
- Once chocolate is completely melted, stir in sugar.
- Remove shells from oven. Let stand for 10 minutes.
- While still warm, pour chocolate mixture into tart shells.
- Place the tarts in the fridge for 1 ro 1.5 hours until they firm up.
- Enjoy with whipped cream, sea salt, or caramel drizzle.
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