Mini Chocolate Ganache Tartlets (Vegan)

Silky. Rich. Elegant.

Mini Chocolate Ganache Tartlets are crisp little pastry shells filled with glossy, melt-in-your-mouth chocolate ganache. They look bakery-level fancy — but they’re surprisingly simple.

Minimal ingredients. Maximum chocolate impact.

Let’s make them.

Why These Are Incredible

First: the texture contrast is everything — crisp shell + smooth ganache.

Second: they’re perfect for make-ahead desserts.

Third: they feel luxurious without being overly complicated.

If you love dark chocolate, these are your moment.

Ingredients

Tart Shells

• 1½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup cold vegan butter, cubed
• Pinch of salt
• 2–4 tbsp ice-cold water

(Or use pre-made vegan tart shells.)

Chocolate Ganache

• 1 cup full-fat coconut milk
• 1½ cups vegan dark chocolate (chopped)
• 1 tbsp maple syrup (optional)
• ½ tsp vanilla extract
• Pinch of salt

Optional Toppings

• Fresh raspberries
• Sea salt flakes
• Shaved dark chocolate
• Toasted nuts
• Edible gold dust (if you’re feeling dramatic)

Step-by-Step Instructions

1. Make the Tart Shells

1. Mix flour, powdered sugar, and salt.
2. Cut in cold vegan butter until crumbly.
3. Add water gradually until dough forms.
4. Chill 30 minutes.
5. Roll out, cut circles, and press into mini tart pans.
6. Prick bottoms and bake at 350°F (175°C) for 12–15 minutes until golden.
7. Cool completely.

Cool shells are non-negotiable before filling.

2. Make the Ganache

1. Heat coconut milk until just steaming (not boiling).
2. Pour over chopped chocolate.
3. Let sit 2 minutes.
4. Stir gently until smooth and glossy.
5. Stir in maple syrup, vanilla, and salt.

If slightly thick, that’s perfect — it will set beautifully.

3. Fill & Set

1. Spoon ganache into cooled tart shells.
2. Smooth tops with the back of a spoon.
3. Chill 1–2 hours until firm.

Top before or after chilling, depending on your design.

Texture Tip

For a softer, mousse-like texture:
Add 1 tbsp vegan butter to the ganache.

For firmer slices:
Use slightly more chocolate.

Common Mistakes to Avoid

• Boiling the coconut milk.
  It can separate.
• Stirring too aggressively.
  Mix gently for glossy texture.
• Filling warm shells.
  They can soften.
• Using low-quality chocolate.
  Chocolate flavor is the star — choose one you love.

Flavor Variations

• Orange Chocolate: Add orange zest.
• Espresso Ganache: Add 1 tsp instant espresso powder.
• Mint Chocolate: Add a drop of peppermint extract.
• Salted Caramel Layer: Add a thin caramel layer under ganache.
• Nut Butter Swirl: Swirl almond or hazelnut butter into ganache.

Storage

• Refrigerate up to 4 days.
• Best served slightly chilled.
• Freeze up to 1 month.

FAQ

Can I make these no-bake?
Yes — use a cookie crust and chill instead of baking.

Can I make them gluten-free?
Yes — use a gluten-free crust.

Are they very sweet?
Depends on the chocolate. Dark chocolate keeps them balanced.

Do they travel well?
Yes — keep cool for best texture.

Final Thoughts

Mini Chocolate Ganache Tartlets are rich, smooth, and elegant — the kind of dessert that feels luxurious but requires very little effort.

One bite is creamy, crisp, and deeply chocolatey.

Small size. Big energy. 🍫