Decadent and elegant, these silky chocolate ganache tartlets feature a smooth, rich dark chocolate filling nestled in a crisp almond flour crust. Topped with delicate dark chocolate shavings, they offer a refined, luxurious finish perfect for entertaining or indulging in a sophisticated dessert.

Why You’ll Love This Recipe

These ganache tartlets are a chocolate lover’s dream: creamy, glossy, and not overly sweet. The almond flour crust provides a subtly nutty, gluten-free base that pairs beautifully with the richness of the dark chocolate. Easy to prepare and visually striking, these mini tartlets are ideal for dinner parties, holiday celebrations, or any occasion that calls for an elegant make-ahead dessert. With dairy-free and refined sugar-free options, they’re both indulgent and mindful.

Ingredients

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

For the Crust:

• almond flour
• coconut flour
• melted coconut oil
• maple syrup
• vanilla extract
• salt

For the Ganache Filling:

• dairy-free dark chocolate chips
• full-fat coconut milk
• vanilla extract

Topping:

• dark chocolate shavings

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a mini tart pan or line with parchment strips for easy removal.
2. In a mixing bowl, combine almond flour, coconut flour, coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until the dough holds together when pressed.
3. Divide the dough evenly among the tartlet molds, pressing it firmly into the base and up the sides.
4. Bake for 10–12 minutes, or until golden brown and set. Allow crusts to cool completely in the molds.
5. In a small saucepan, heat the coconut milk until it just begins to simmer.
6. Remove from heat and stir in the dark chocolate chips and vanilla extract. Let sit for 2 minutes, then stir until smooth and glossy.
7. Pour the ganache into the cooled tart shells and gently smooth the tops with a spatula.
8. Chill in the refrigerator for 1–2 hours, or until the ganache is fully set.
9. Top each tartlet with dark chocolate shavings before serving.

Servings and timing

Servings: 6–8 mini tartlets (depending on mold size)
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Chill Time: 1–2 hours
Total Time: Approximately 90 minutes

Variations

• Nut-Free Crust: Replace almond flour with sunflower seed flour and omit coconut flour for a seed-based crust.
• Flavored Ganache: Add a teaspoon of espresso powder, orange zest, or peppermint extract for a flavor twist.
• Fruit Garnish: Top with fresh raspberries or sliced strawberries for a bright contrast to the rich chocolate.
• Sweetener Swap: Use agave nectar or honey (if not vegan) in place of maple syrup.
• Full-Size Tart: Press dough into a standard 8–9-inch tart pan for a larger version; adjust bake and chill times accordingly.

Storage/Reheating

Store the tartlets in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the tartlets (without toppings) for up to 1 month. Thaw in the fridge overnight before serving.
Reheating is not recommended, as the ganache is meant to be served chilled or at room temperature.
For best texture and flavor, allow tartlets to sit at room temperature for 10–15 minutes before serving.

FAQs

Can I make these tartlets ahead of time?

Yes, they are perfect for making a day or two in advance. Just add the chocolate shavings right before serving.

Is the crust supposed to be crunchy?

The crust should be firm and slightly crisp, providing a contrast to the soft ganache filling.

What type of chocolate works best?

Use high-quality dark chocolate chips or a chopped chocolate bar with at least 60–70% cocoa content.

Can I use dairy cream instead of coconut milk?

Yes, heavy cream can be used in equal measure if you’re not avoiding dairy.

Are these tartlets gluten-free?

Yes, both the crust and filling are naturally gluten-free.

Can I skip the coconut flour?

You can omit it, but the crust will be a bit more delicate. Increase almond flour slightly to compensate.

Can I use mini muffin tins instead of tart pans?

Yes, just make sure to grease them well or use paper liners for easy removal.

Will the ganache stay firm at room temperature?

Yes, once fully chilled and set, the ganache will hold its shape at room temperature for several hours.

How can I decorate them more festively?

Add edible gold leaf, freeze-dried raspberries, or a sprinkle of sea salt for a more decorative finish.

What can I use instead of maple syrup?

Honey or agave syrup can be used in equal measure, depending on dietary needs.

Conclusion

These silky chocolate ganache tartlets with almond crust are a showstopping dessert that’s surprisingly easy to make. With a crisp, naturally gluten-free base and a rich, dairy-free ganache filling, they offer indulgence without compromise. Whether you’re preparing for guests or treating yourself, these tartlets promise elegance in every bite.

Silky Chocolate Ganache Tartlets with Almond Crust

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes (including chilling)
• Yield: 6 mini tartlets 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegan

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Description

Decadent mini tartlets filled with silky, glossy dark chocolate ganache in a crisp almond flour crust, finished with dark chocolate shavings for an indulgent treat.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup melted coconut oil
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 cup dairy-free dark chocolate chips
• 1/2 cup full-fat coconut milk
• 1 tsp vanilla extract
• Dark chocolate shavings (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a mini tart pan or line with parchment strips for easy removal.
2. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until the dough holds together when pressed.
3. Divide the dough evenly between mini tart molds and press firmly along the base and sides.
4. Bake crusts for 10–12 minutes until golden and firm. Let them cool completely in the molds.
5. In a small saucepan, heat coconut milk until just simmering. Remove from heat and add the chocolate chips and vanilla extract.
6. Let sit for 2 minutes, then stir until completely smooth and glossy to make the ganache.
7. Pour the ganache into the cooled tart shells and smooth the tops.
8. Chill in the fridge for 1–2 hours until the ganache is set.
9. Top with dark chocolate shavings before serving.

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Notes

• Use parchment strips under the crust for easier tartlet removal.
• Store in the fridge for up to 4 days.
• Serve slightly chilled or at room temperature for best texture.
• Use high-quality dark chocolate for richer flavor.

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Nutrition

• Serving Size: 1 tartlet
• Calories: 290
• Sugar: 10g
• Sodium: 40mg
• Fat: 23g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg