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Completed Christmas dessert tarts on the white marble countertop, beautifully decorated with whipped cream, fruit, and festive sprinkles.

Christmas Dessert Tarts Recipe

These Mini Chocolate Tarts are bite-sized delights featuring a buttery crust filled with rich, creamy chocolate ganache. Perfect for any occasion, they're as elegant as they are indulgent!
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 313 kcal

Equipment

  • Rolling Pin
  • 4½-inch cookie cutter
  • Mini tart pan (12 sections)
  • Fork
  • Small saucepan or microwave-safe bowl
  • Medium heat-safe mixing bowl
  • Whisk

Ingredients
  

  • 1 package store-bought pie crust
  • 1 cups heavy cream whipping cream
  • 6 ounces semi-sweet chocolate chips or chocolate of your choice
  • 1 pinch sea salt

Instructions
 

  • Prepare the Crust: Roll out the store-bought pie crust on a floured surface to ¼-inch thickness. Cut out 12 circles using a 4½-inch cookie cutter. Line each section of a mini tart pan with the dough circles. Chill for 20 minutes while preheating the oven to 350°F (180°C).
    Store-bought pie crust being rolled out on a floured white marble countertop, with a 4½-inch cookie cutter cutting out circles for mini tart pans.
  • Bake the Crust: Prick the bottoms of the crusts with a fork. Bake for 10–15 minutes, rotate, and bake for another 10–15 minutes until golden brown. Cool completely.
    Dough circles being carefully placed into the sections of a mini tart pan on the white marble countertop, ready to be chilled before baking.
  • Make the Filling: Heat the heavy cream in a small saucepan or microwave until it bubbles but does not boil. Remove from heat.
    Mini tart crusts in the oven on the white marble countertop, golden brown and crisp after baking.
  • Melt the Chocolate: Place the chocolate chips and a pinch of salt in a heat-safe bowl.
    Heavy cream bubbling gently in a small saucepan on the white marble countertop, just before reaching a boil.
  • Pour the hot cream over the chocolate and whisk until smooth.
    Chocolate chips in a heat-safe bowl on the white marble countertop, with hot cream being poured over them to create a smooth, glossy ganache.
  • Fill the Tarts: Pour the melted chocolate mixture into the cooled tart shells. Chill for 4 hours to allow the filling to set.
    Chocolate ganache being poured into cooled mini tart shells on the white marble countertop, evenly filling each one.
  • Decorate and Serve: Add your desired toppings (e.g., whipped cream, fruit, or sprinkles) before serving. Enjoy!
    Completed Christmas dessert tarts on the white marble countertop, beautifully decorated with whipped cream, fruit, and festive sprinkles.