Easy Mini Chocolate Tart with Fresh Fruit Toppings
Rich, smooth, and effortlessly elegant, these mini chocolate tarts feature a crisp cookie crust, silky ganache filling, and a fresh fruit topping for the perfect balance of indulgence and brightness.
Ingredients
- 20 pcs oreo cookies
- 5 tbsp melted unsalted butter
- 1 cup semi-sweet chocolate, finely chopped
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup sliced fresh strawberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 2 slice kiwi
Instructions
- Finely crush the Oreo cookies (with the filling removed) until they resemble fine crumbs. Mix with melted butter until evenly combined. Press the mixture firmly into mini tart molds, forming an even base and slightly up the sides.
- Bake at 350°F (175°C) for 5–7 minutes, just until set. Remove from the oven and let the crusts cool completely before adding the filling.
- Heat the heavy cream until warm but not boiling. Pour it over the finely chopped chocolate and let it sit for 1–2 minutes. Stir until smooth and glossy, then mix in the vanilla extract and a pinch of salt.
- Pour the ganache into the cooled tart shells, filling each one evenly. Gently smooth the tops if needed.
- Allow the tarts to set at room temperature for about 2 hours, or place them in the refrigerator for about 1 hour until firm.
- Top each tart with fresh fruit just before serving. Keep the presentation simple and intentional for a clean, elevated finish.