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My Mini Chocolate Tarts have become the most requested dessert in my kitchen. The combination of buttery Oreo crust and silky chocolate ganache creates pure magic in every bite. Making these little beauties takes me back to my first pastry class in Paris. They look fancy but trust me the process is so simple anyone can create these gorgeous treats at home.
Pure Chocolate Love
The moment anyone tastes these tarts their eyes light up. That smooth dark chocolate ganache melts in your mouth while the crispy crust adds the perfect crunch. My daughter says they taste like heaven and honestly she might be right. I always use Ghirardelli 60% dark chocolate it makes all the difference.
Into Your Kitchen
- Cookies: 2 cups of Oreos crushed into fine crumbs about 24 cookies.
- Butter: 6 tablespoons melted until golden.
- Chocolate: 8 ounces Ghirardelli 60% dark chocolate chopped nice and fine.
- Heavy Cream: 1 cup warmed just until tiny bubbles appear.
Making The Magic
- Start With The Crust
- Turn your oven to 350°F. Crush those Oreos until they're fine crumbs mix with melted butter then press 3 tablespoons into each mini tart pan. Into the oven for 8 minutes then let them cool.
- Create The Filling
- Warm your cream until small bubbles form around the edges. Pour it over your chopped chocolate let it sit for 5 minutes then stir until silky smooth.
- Fill Those Shells
- Pour your ganache into each cooled crust smooth the tops let them set for 2 hours or pop them in the fridge if you're in a hurry.
- Final Touch
- Once they're set add your favorite toppings. Fresh berries chocolate curls or just a sprinkle of sea salt all work beautifully.
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Top It Off
Fresh berries add such lovely color and flavor especially raspberries and strawberries. Sometimes I add chopped pistachios or almonds for crunch. My granddaughter loves helping me decorate them with edible flowers from our garden. During winter months a drizzle of caramel sauce makes them extra special.
Little Secrets
Chop your chocolate really fine it will melt so much better that way. Press the crust firmly into your pans I use the bottom of a measuring cup for this. The chocolate makes all the difference here so buy the good stuff. Anything over 60% cocoa gets too intense for most people.
Quick Results
While these tarts need about 2 hours at room temperature to set properly the fridge speeds things up nicely. Just remember to pull them out about 30 minutes before serving. The ganache tastes best when it's had a chance to warm up slightly.
Simple Solutions
No food processor? No problem. Put those cookies in a zip top bag and crush them with a rolling pin. My grandmother taught me this trick years ago and sometimes I still prefer doing it this way. The crumbs turn out perfectly fine.
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Your Personal Touch
Sometimes I use milk chocolate when making these for kids. A tiny splash of vanilla or almond extract in the ganache adds something special. My husband loves it when I sprinkle flaky sea salt on top it really makes the chocolate flavor pop.
Fresh and Ready
These little tarts keep beautifully in the fridge for 3 days in an airtight container. Save the decorating for just before serving especially if using fresh fruit. The contrast between cold ganache and room temperature toppings creates such a lovely experience.
Share The Love
Everyone loves having their own personal dessert. These tarts always disappear first at parties and potlucks. The individual portions make serving so easy no cutting or plates needed just pick up and enjoy.
Quality Counts
The Ghirardelli 60% dark chocolate has been my secret weapon for years. It melts perfectly every time and has just the right balance of sweetness and rich chocolate flavor. The way it plays with the Oreo crust creates pure dessert harmony.
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Smooth Solutions
If your ganache looks a bit lumpy just give it a few more minutes to melt. Never rush the process or overheat the cream. Gentle steady stirring works better than vigorous mixing. The patience always pays off with silky smooth results.
Perfect Partners
A cup of strong coffee or espresso goes beautifully with these tarts. On special evenings I love serving them with dessert wine. The combination of rich chocolate and sweet wine creates such a lovely finish to any meal.
Special Occasions
These tarts dress up for any celebration. Red and green sprinkles for Christmas pastel colors for Easter gold sugar for New Year's. The possibilities are endless and they always look stunning on the dessert table.
Just The Right Size
The mini size makes these tarts perfect for sampling without going overboard. My friends always appreciate having their own individual dessert. Plus they look so elegant arranged on a serving platter.
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Plan It Out
Make these tarts a day before your gathering. The flavors actually get better overnight. Just keep them in the fridge and add your decorative touches right before guests arrive. Such a stress free dessert option.
Holiday Magic
Christmas Easter birthdays these tarts work for every occasion. They make wonderful homemade gifts too. Just package them carefully in pretty boxes and watch faces light up when they're opened.
Fun For Everyone
My grandkids love decorating their own tarts. Setting up a little decoration station with sprinkles fruits and chocolate chips turns dessert into an activity. Their creative combinations always surprise and delight me.
Sweet Memories
These chocolate tarts have become part of so many special moments in our family. From casual Sunday dinners to milestone celebrations they never fail to bring smiles. The simple combination of chocolate and buttery crust creates something truly magical that brings people together.
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Frequently Asked Questions
- → Can I make these ahead of time?
Yes, you can make these tarts up to 2 days ahead. Add fresh garnishes just before serving to maintain their appearance.
- → Why shouldn't the cream boil?
Boiling cream can make the ganache grainy or cause it to separate. Just heat until tiny bubbles form around the edges for smooth results.
- → Can I use milk chocolate instead?
While dark chocolate is recommended for richness, you can use milk chocolate. The tarts will be sweeter and the ganache may take longer to set.
- → What if I don't have mini tart pans?
You can make one large tart instead, though you'll need to adjust the baking time for the crust slightly longer.
- → Why let ganache sit before stirring?
This allows the chocolate to melt slowly and evenly, resulting in a smoother ganache. Stirring too soon can make it grainy.