Mini Chocolate Ganache Tarts

Rich mini chocolate ganache tarts with an Oreo crust and a smooth, glossy filling. Five ingredients, zero baking, and that perfect chocolate payoff every time.

Course Dessert

Cuisine American

Keyword chocolate ganache filling, chocolate tartlets, easy chocolate tart recipe, five ingredient dessert, ganache dessert recipe, homemade chocolate ganache, individual chocolate desserts, Mini Chocolate Ganache Tarts, no bake chocolate recipe, no bake chocolate tarts, Oreo crust tarts, rich chocolate tart, small chocolate desserts

Prep Time 20

Setting Time 2

Total Time 2 20

Servings

Calories 450kcal

Author Cathy Pollak

Equipment

food processor For turning the cookies into fine crumbs.
4-inch mini tart pans or a 9-inch tart pan with removable bottoms. For easy release and a clean look.
Saucepan For heating the cream gently.
mixing bowls For melting and mixing the ganache.
rubber spatula For stirring the ganache until smooth.

Ingredients

Crust:

28 Oreo cookies
1/2 cup unsalted butter melted

Filling:

1 cup heavy cream
1 cup semi-sweet chocolate chips (high quality)
1 cup milk chocolate chips (high quality)
3 tbsps. unsalted butter cut into small cubes

Garnish: (optional)

Cherries, Blackberries, Blueberries and edible flowers (flower shown in photos are chrysanthemums).

Instructions

Place the Oreo cookies into the bowl of a food processor and pulse until you have fine crumbs. Add the melted butter and process again until the mixture looks like wet sand.
28 Oreo cookies, 1/2 cup unsalted butter
Divide the crumbs between six (4-inch) mini tart pans (or one 9-inch tart pan) with removable bottoms. Use the back of a spoon to firmly press the crumbs into the base and up the sides. Place the tart crusts in the refrigerator while you make the chocolate ganache filling.
Pour the cream into a small saucepan and set it over low heat. Bring the cream to a simmer, but remove it from the heat before it boils. Add the chocolate chips and cubed butter to a large bowl. Pour the hot cream over the chocolate and let it sit for five minutes.
1 cup heavy cream, 1 cup semi-sweet chocolate chips , 1 cup milk chocolate chips , 3 tbsps. unsalted butter
After five minutes, use a rubber spatula to slowly stir the mixture until it’s fully combined, smooth, and uniform in color. (See the recipe notes in the post if your chocolate didn’t melt properly.)
Remove the tart crusts from the fridge and pour the ganache into each one, filling them to the top. (The ganache should settle into an even layer. If it doesn’t, give each tart pan a gentle shake or use an offset spatula to smooth it out.)
Let the mini tarts set at room temperature for about 2 hours. Once set, remove them from the tart pans. Decorate with fresh fruit and edible flowers, if you like.
Cherries, Blackberries, Blueberries and edible flowers (flower shown in photos are chrysanthemums).

Notes

Let the ganache cool on the counter so it stays glossy instead of dull.
Use good chocolate chips, they make all the difference in flavor.
If the crust feels loose, chill it a bit longer before adding the ganache.
These hold their shape for days, so they’re great to make ahead.

If you’re making these mini chocolate ganache tarts, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition