Elegant and visually stunning, these Chocolate Ganache Tartlets combine a crisp cocoa shortcrust base with a rich, velvety dark chocolate ganache filling. Finished with a delicate chocolate drizzle, edible flowers, and white chocolate pearls, they are a sophisticated dessert ideal for formal gatherings, afternoon teas, or as a luxurious treat to impress guests.
Why You’ll Love This Recipe
These tartlets offer a perfect balance of textures and flavors—crisp chocolate pastry meets smooth, melt-in-your-mouth ganache. They are as delightful to look at as they are to eat, with edible flowers adding a graceful, seasonal flair. Not only do they make a lovely presentation, but they can also be prepared in advance, making them a practical choice for entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate tart crust:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup powdered sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 egg yolk
2 tablespoons cold milk
For the ganache filling:
200g dark chocolate (60–70% cocoa), chopped
3/4 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
For decoration:
Melted milk chocolate (for drizzling)
Edible flowers (such as violas or pansies)
White chocolate pearls or chopped white chocolate
Directions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine flour, cocoa powder, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and cold milk. Pulse again until the dough just comes together.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough and press it evenly into tartlet pans. Trim any excess dough.
- Prick the base of each tartlet shell with a fork and refrigerate again for 15 minutes.
- Bake the tartlet shells for 12–15 minutes or until set. Allow to cool completely on a wire rack.
- For the ganache, heat the heavy cream in a saucepan until just simmering. Remove from heat and pour over the chopped dark chocolate. Let sit for 2 minutes, then stir gently until smooth.
- Stir in the butter and vanilla extract until the ganache is glossy and fully combined.
- Pour the ganache into the cooled tartlet shells and smooth the tops. Refrigerate for 1–2 hours until the ganache is firm.
- Just before serving, drizzle with melted milk chocolate and garnish with edible flowers and white chocolate pearls or pieces.
Servings and timing
Servings: 6–8 tartlets (depending on tartlet size)
Prep Time: 30 minutes
Chill Time: 45 minutes
Cook Time: 15 minutes
Total Time: Approximately 1 hour 30 minutes
Variations
- Fruit-Topped Tartlets: Add fresh raspberries or sliced strawberries on top of the set ganache for a fruity twist.
- Nutty Crunch: Sprinkle chopped toasted hazelnuts or almonds over the ganache before it sets.
- Salted Caramel Base: Spread a thin layer of salted caramel under the ganache for a decadent contrast.
- Mini Tart Bites: Use mini muffin tins for bite-sized tartlets perfect for parties or dessert platters.
- Flavored Ganache: Infuse the cream with orange zest, espresso, or chili before pouring over the chocolate for subtle flavor variations.
Storage/Reheating
Store the tartlets in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for the best texture. These tartlets do not require reheating. Avoid freezing, as the ganache texture may change once thawed.
FAQs
Can I make the tartlet dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept refrigerated. It can also be frozen for up to 1 month.
Can I use milk chocolate instead of dark?
Yes, but the ganache will be sweeter. Adjust the cream ratio slightly if needed to maintain consistency.
Are edible flowers safe to eat?
Yes, as long as they are labeled “culinary grade” and free from pesticides. Always purchase from reputable sources.
Can I make one large tart instead of tartlets?
Absolutely. This recipe works well in a 9-inch tart pan; adjust baking time as needed.
How do I know when the tart shells are baked?
They should be set and slightly pulling away from the edges, with a matte finish on the surface.
What’s the best way to get clean cuts when serving?
Use a sharp knife dipped in hot water and wiped dry between each cut for neat slices.
Can I flavor the crust?
Yes, you can add a teaspoon of espresso powder or ground cinnamon to the crust for extra depth.
What kind of chocolate should I use for ganache?
Use high-quality chocolate bars rather than chips for the smoothest ganache texture.
Do I need to grease the tartlet pans?
If using non-stick pans, it is generally not necessary. For other types, lightly grease to ensure easy removal.
Can I leave off the decorations?
Yes, the tartlets are delicious without them, but the edible flowers and pearls add a refined visual touch.
Conclusion
Chocolate Ganache Tartlets with Edible Flowers are a refined dessert that effortlessly marries taste with elegance. With their crisp cocoa crust and silky ganache center, these tartlets are both impressive and approachable. Perfect for special occasions or when you want to elevate your dessert table, these visually stunning treats are sure to delight guests and satisfy any chocolate lover’s cravings.
Print
Chocolate Ganache Tartlets with Edible Flowers
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 6 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Elegant chocolate tartlets featuring a crisp cocoa shortcrust base filled with silky dark chocolate ganache, beautifully finished with chocolate drizzle, delicate edible flowers, and white chocolate pearls.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2 tablespoons cold milk
- 200g dark chocolate (60-70% cocoa), chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Melted milk chocolate (for drizzling)
- Edible flowers (such as violas or pansies)
- White chocolate pearls or chopped white chocolate
Instructions
- Preheat oven to 350°F (175°C). In a food processor, combine flour, cocoa, powdered sugar, and salt. Add butter and pulse until mixture resembles crumbs.
- Add egg yolk and cold milk. Pulse until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough and press into tartlet pans. Trim edges. Prick bases with a fork and chill 15 minutes more.
- Bake for 12–15 minutes or until set. Let cool completely.
- For ganache: Heat cream until just simmering. Pour over chopped dark chocolate. Let sit 2 minutes, then stir until smooth. Add butter and vanilla, mix until glossy.
- Pour ganache into cooled tart shells. Smooth tops. Chill 1–2 hours until set.
- Drizzle with melted chocolate and decorate with edible flowers and white chocolate pieces just before serving.
Notes
- Chilling the dough before baking helps maintain the tart shape.
- Use high-quality chocolate for the ganache to ensure rich flavor and smooth texture.
- Decorate just before serving to keep flowers fresh and presentation pristine.
- Store tartlets in the refrigerator and consume within 3 days.
Nutrition
- Serving Size: 1 tartlet
- Calories: 380
- Sugar: 18g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Your email address will not be published. Required fields are marked *