Mini Chocolate Ganache Nut Tarts

Buttery, crisp tart shells filled with smooth dark chocolate ganache and topped with a medley of roasted nuts and a glossy drizzle—these Mini Chocolate Ganache Nut Tarts are a bite-sized dessert packed with texture and rich, luxurious flavor. Ideal for special occasions, dessert platters, or a simple indulgence, they combine elegance and ease in every bite.

Why You’ll Love This Recipe

These mini tarts strike the perfect balance between decadence and crunch. The dark chocolate ganache is velvety and intense, while the roasted mixed nuts add a satisfying contrast in both taste and texture. They are visually impressive yet straightforward to prepare, making them perfect for entertaining or gifting. Their petite size also makes portion control effortless—though stopping at one might be a challenge.

Ingredients

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

• 12 mini tart shells (store-bought or homemade)
• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tablespoon butter
• 1/4 teaspoon sea salt
• 1/3 cup roasted mixed nuts (macadamia, cashew, hazelnut, peanut)
• 2 tablespoons chocolate syrup or ganache (for drizzle)

Directions

1. Heat the heavy cream in a small saucepan over medium heat until just about to boil. Remove from heat.
2. Add the chopped dark chocolate, butter, and sea salt to the hot cream. Let sit for 1–2 minutes.
3. Stir until the mixture becomes smooth and glossy. This is your ganache.
4. Spoon or pipe the ganache into the prepared tart shells, filling them just below the rim.
5. While the ganache is still soft, top each tart with a selection of roasted mixed nuts, gently pressing them into the surface.
6. Drizzle with chocolate syrup or a bit of reserved ganache for a polished presentation.
7. Chill the tarts in the refrigerator for 20–30 minutes until the ganache is set.
8. Serve chilled or let them come to room temperature for a softer filling.

Servings and timing

This recipe makes 12 mini tarts.
Prep time: 10 minutes
Cook time: 5 minutes (for ganache)
Chill time: 20–30 minutes
Total time: 35–45 minutes

Variations

• Nut-Free Option: Top with fresh berries or toasted coconut instead of nuts.
• Different Chocolate: Use milk or white chocolate for a sweeter, creamier profile.
• Add Liqueur: Stir a splash of Grand Marnier, Frangelico, or Kahlua into the ganache for a grown-up twist.
• Spice It Up: Add a pinch of cinnamon, chili powder, or espresso powder to the ganache.
• Salted Finish: Sprinkle a few flakes of sea salt over the top for an enhanced flavor contrast.

Storage/Reheating

Store the tarts in an airtight container in the refrigerator for up to 4 days.
Let them sit at room temperature for 15–20 minutes before serving for a softer texture.
Do not microwave, as this may melt the ganache and soften the tart shells.

FAQs

Can I make these tarts ahead of time?

Yes, these tarts can be made a day or two in advance. Store them in the fridge and garnish just before serving for best texture.

Can I freeze the tarts?

Yes, freeze in an airtight container for up to one month. Thaw overnight in the refrigerator.

What kind of tart shells should I use?

You can use store-bought mini tart shells or make your own using a basic pâte sucrée or shortcrust pastry.

Can I use a different type of chocolate?

Absolutely. Milk or white chocolate works well, though the flavor will be sweeter and less intense.

How do I make the ganache thicker?

Reduce the amount of cream slightly or increase the chocolate to achieve a thicker consistency.

Can I use salted nuts?

Yes, but be mindful of the added sea salt in the ganache to avoid over-salting.

What’s the best way to chop chocolate?

Use a serrated knife for more control and even chopping, especially with hard chocolate blocks.

How do I avoid air bubbles in the ganache?

Stir gently and consistently until smooth. Avoid whipping too much air into the mixture.

Can I serve these warm?

It’s best to serve them chilled or at room temperature. Warming may cause the ganache to become too soft or runny.

Can I add fruit to the ganache?

You can swirl in raspberry purée or add a thin slice of fruit on top before the ganache sets.

Conclusion

Mini Chocolate Ganache Nut Tarts are a perfect fusion of rich, smooth chocolate and crunchy roasted nuts, all encased in a delicate pastry shell. Whether you’re hosting a party, preparing a dessert tray, or simply indulging in a refined treat, these tarts offer impressive presentation and luxurious flavor with minimal effort. Ideal for any occasion, they’re a must-try for chocolate lovers and elegant dessert enthusiasts alike.

Mini Chocolate Ganache Nut Tarts

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes (plus chilling)
• Yield: 12 mini tarts 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Buttery tart shells filled with silky dark chocolate ganache and topped with roasted mixed nuts and a glossy chocolate drizzle—rich, crunchy, and decadent in every bite.

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Ingredients

Units USM Scale 1x2x3x

• 12 mini tart shells (store-bought or homemade)
• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped
• 1 tablespoon butter
• 1/4 teaspoon sea salt
• 1/3 cup roasted mixed nuts (macadamia, cashew, hazelnut, peanut)
• 2 tablespoons chocolate syrup or ganache (for drizzle)

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Instructions

1. Heat heavy cream in a small saucepan until just about to boil. Remove from heat and add chopped dark chocolate, butter, and sea salt.
2. Let sit for 1–2 minutes, then stir until smooth and glossy.
3. Spoon or pipe the chocolate ganache into the tart shells, filling just below the rim.
4. While still soft, top each tart with a mix of roasted nuts, gently pressing them into the ganache.
5. Drizzle with extra chocolate syrup or reserved ganache for a polished finish.
6. Chill in the fridge for 20–30 minutes to set. Serve chilled or at room temperature.

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Notes

• Use toasted nuts for extra flavor and crunch.
• Sprinkle with flaky sea salt before serving for a gourmet touch.
• These can be made a day in advance and stored in the fridge.

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Nutrition

• Serving Size: 1 mini tart
• Calories: 160
• Sugar: 8g
• Sodium: 60mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 10mg