A stunning trio of elegant mini tarts: rich dark chocolate ganache, silky milk chocolate hazelnut, and delicate white chocolate with fresh raspberries—each nestled in a crisp buttery shell and artfully garnished for a luxurious bite-sized treat. This refined dessert selection is ideal for tea parties, weddings, or any event where presentation and flavor go hand in hand.

Why You’ll Love This Recipe

This Mini Ganache & Fruit Tart Assortment offers a sophisticated variety of flavors and textures that cater to both chocolate lovers and fruit enthusiasts. The buttery tart shells provide a crisp base for three different decadent fillings, allowing you to create a visually striking dessert tray. These individual portions are perfect for entertaining and make a stunning addition to any dessert table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Tart Shells:

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp cold water
• Pinch of salt

For the Dark Chocolate Ganache:

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tsp vanilla extract

For the Milk Chocolate Hazelnut Filling:

• 1/2 cup heavy cream
• 4 oz milk chocolate, chopped
• 2 tbsp hazelnut spread
• Toasted hazelnuts for topping

For the White Chocolate Raspberry Tart:

• 1/2 cup heavy cream
• 4 oz white chocolate, chopped
• Fresh raspberries
• Crushed pistachios and edible flowers for garnish

Directions

1. Make the Tart Shells:
   • In a food processor, pulse flour, powdered sugar, and salt.
   • Add cubed butter and pulse until the mixture resembles coarse crumbs.
   • Add the egg yolk and 1 tablespoon of cold water. Pulse until a dough forms. If needed, add the second tablespoon of water.
   • Shape the dough into a disc, wrap, and chill for 30 minutes.
2. Prepare the Tart Molds:
   • Roll out the dough on a lightly floured surface.
   • Press into mini tart molds, trim the edges, and prick the base with a fork.
   • Freeze for 10 minutes to help prevent shrinkage.
3. Bake the Shells:
   • Preheat oven to 350°F (175°C).
   • Bake the tart shells for 12–15 minutes or until lightly golden.
   • Allow to cool completely before filling.
4. Dark Chocolate Ganache:
   • Heat cream until it just begins to boil.
   • Pour over chopped dark chocolate and let sit for 1 minute.
   • Stir until smooth and glossy, then mix in vanilla extract.
   • Pour into cooled tart shells and garnish with chocolate pearls or edible gold.
5. Milk Chocolate Hazelnut Filling:
   • Heat cream and pour over chopped milk chocolate.
   • Stir until melted, then add hazelnut spread and mix until fully incorporated.
   • Fill tart shells and top with toasted hazelnuts.
6. White Chocolate Raspberry Filling:
   • Heat cream and pour over chopped white chocolate.
   • Stir until smooth and fill tart shells.
   • Top with fresh raspberries, crushed pistachios, and edible flowers.
7. Chill and Serve:
   • Refrigerate all tarts for at least 1 hour before serving to allow the fillings to set and to ensure clean cuts and a glossy finish.

Servings and timing

Servings: Approximately 12 mini tarts (4 of each variety)
Preparation time: 45 minutes
Baking time: 15 minutes
Chilling time: 1 hour
Total time: Approximately 2 hours

Variations

• Nut-Free: Omit hazelnut spread and replace with a fruit jam or caramel for a similar texture.
• Citrus twist: Add lemon zest to the tart dough or white chocolate filling for brightness.
• Alcohol infusion: Add a splash of liqueur such as Frangelico or Chambord to the chocolate ganache.
• Fruit alternatives: Replace raspberries with blueberries, strawberries, or sliced figs.
• Decorative flair: Use gold leaf, chocolate curls, or edible glitter for festive occasions.

Storage/Reheating

Storage:

• Store the filled tarts in an airtight container in the refrigerator for up to 3 days.
• Keep garnishes fresh by adding them just before serving if possible.

Freezing:

• Tart shells can be frozen unbaked or baked.
• Avoid freezing filled tarts as the ganache may lose texture and appearance.

Reheating:

• These tarts are served chilled or at room temperature and do not require reheating.

FAQs

Can I use store-bought tart shells?

Yes, pre-made tart shells are a convenient alternative, though homemade versions offer better texture and flavor.

Can I make the tart dough ahead of time?

Absolutely. The dough can be made and chilled up to 3 days in advance or frozen for up to 1 month.

How do I keep the tart shells from shrinking?

Chilling the dough and freezing the molded shells before baking helps prevent shrinkage.

Can I use different types of chocolate?

Yes, feel free to use any combination of dark, milk, or white chocolate depending on your preference.

How long do the tarts last in the fridge?

They stay fresh for up to 3 days when stored in an airtight container.

Do I need to blind-bake the shells?

No pie weights are needed for these mini tart shells if the dough is properly chilled and pricked with a fork before baking.

Can I add fruit to the other tart varieties?

Certainly. Fresh berries pair beautifully with chocolate ganache or hazelnut fillings.

What can I use instead of hazelnut spread?

Almond butter or a chocolate caramel spread works well as a substitute.

How do I make the tarts more visually appealing?

Use garnishes like edible flowers, fresh herbs (like mint), or textured chocolate decorations for professional presentation.

Can I serve these warm?

These tarts are best served chilled or at room temperature to maintain the structure of the fillings.

Conclusion

This Mini Ganache & Fruit Tart Assortment is the perfect way to offer a variety of flavors in a visually stunning format. With crisp buttery shells and three elegant fillings, these bite-sized tarts deliver indulgence in every form—from rich chocolate to fruity freshness. Whether for formal gatherings or intimate celebrations, these mini tarts are sure to impress with both taste and presentation.

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