Mini Chocolate Tart for Two

An easy, mini chocolate tart made with only 5 ingredients. This decadent chocolate dessert is just enough for one chocolate lover, or for two people to share on a romantic date night.

You might also love these high altitude tested recipes for big chocolate chip cookies for two, chocolate mocha cream cake for two, and mini vanilla cake for two.

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Why You’ll Love This Recipe

Quick and Easy. From start to finish, this chocolate tart is ready to eat in about an hour and a half, with most of the time simply waiting for the ganache to firm up as it chills.

Small Size. I love making desserts for one or two, so that you don’t have too much leftover. But you can easily scale this recipe up, to make as many mini chocolate tarts as you like.

Perfect for Date Night. Whether you’re looking for single serving dessert ideas, or you have a special someone to impress for an anniversary, date night or Valentine’s Day, a mini chocolate tart will win your heart.

Tastes Like Dark Chocolate Truffles. I love a box of assorted chocolates as much as anyone, but I don’t like sweet chocolate, and most of the time, there isn’t nearly enough dark chocolate in the box for me. Today’s chocolate tart is made of a simple graham cracker crust that’s filled with ganache, a rich combination of dark chocolate and cream. Sprinkled with more chopped chocolate, the whole thing tastes like the most decadent dark chocolate truffle.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Graham Crackers. These will be the base of the crust. I used chocolate graham crackers, but you can use honey or cinnamon graham crackers, too.
• Salt. Just a pinch of salt adds more flavor to the crust.
• Butter. Adds moisture to the graham crackers to bind the crust together.
• Cream. You’ll need heavy whipping cream for the chocolate ganache filling.
• Chocolate. Choose a good quality bar of chocolate, anywhere from 45-70% cacao, depending on how sweet or dark you like your chocolate to taste.

Instructions

• Combine the crushed graham crackers, salt and melted butter. Press the crumbs firmly against the bottom and up the sides of a 4 1/2 inch tart pan with a removable bottom.
• Pour the cream into a small saucepan. Finely chop the chocolate, then add the chocolate to the cream, reserving 1 tablespoon.
• Over medium low heat, warm the cream and chocolate, stirring with a spatula just until melted and smooth. Remove from the heat.

• Pour the ganache into the crust, then sprinkle the reserved tablespoon of chopped chocolate on top of the ganache.
• Refrigerate the tart for about 1 hour, until the ganache is set.
• Unmold the tart from the pan. Serve the tart plain, or with fresh raspberries, salted caramel sauce, whipped cream, or even a scoop of ice cream.

Recipe Variations

• Chopped Nuts. Add a few tablespoons of chopped almonds or hazelnuts to the ganache, or just sprinkled on top.
• Caramel. You can add a surprise layer of sweet caramel, under the chocolate ganache. Just spoon several tablespoons of caramel sauce over the bottom of the crust, freeze for several minutes, then add the ganache on top of the caramel.
• Raspberry Preserves. Using the same technique I described above for the caramel, you can do this with a layer of raspberry or cherry preserves.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What kind of chocolate did you use?

I used Lindt 70% Cacao Dark Chocolate. Remember that your ganache will be sweet or bitter, depending on the percentage of cacao in the chocolate. I like an intense dark chocolate flavor that’s not too bitter, so 70% is just right for me. If you like sweeter chocolate, I recommend using chocolate with between 45-55% cacao.

Can I use chocolate chips instead of a bar of chocolate?

Chocolate chips contain stabilizers that prevent them from melting smoothly, so I don’t recommend using them when making ganache, or your ganache can have a lumpy texture.

Can I use white chocolate instead?

White chocolate behaves differently in ganache than dark chocolate, and you need to use far less cream when making white chocolate ganache.

Can I make this mini chocolate tart in advance?

Yes, you can make your chocolate tart one day in advance, keeping it at room temperature until ready to serve. You can also freeze it in an airtight container for up to 3-6 months.

What can I use if I don’t have a mini tart pan?

If you don’t have a 4 1/2 inch mini tart pan, you can assemble your chocolate tart in a ramekin instead, and just serve it directly from the ramekin.

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