Easy Mini Peppermint Chocolate Tarts (A Holiday Dessert Table Showstopper!)

The Mini Chocolate Tarts That’ll Make Your Dessert Table Famous

The holiday season is upon us, which means it’s time to activate your inner pastry chef. The dessert table is the undisputed main event of any holiday gathering, and the pressure is on. You need a showstopper, something that looks as incredible as it tastes, something that makes people say, “You made this?!” If you’re looking for some truly impressive holiday dessert table ideas that don’t require a culinary degree, then you need these Mini Peppermint Chocolate Tarts in your life.

This isn’t just a dessert; it’s a mic drop. We’re talking crisp, buttery chocolate crusts filled with a silky, decadent, no-bake peppermint chocolate ganache, all topped with a fluffy cloud of cream and a festive sprinkle of crushed candy canes. They’re elegant, they’re rich, they’re perfectly portioned, and they are secretly so, so easy to make.

Why These Tarts are an Absolute Showstopper

First of all, they are stunningly beautiful. These little individual tarts look like they came straight from a fancy French patisserie. The deep, dark chocolate, the snowy white cream, and the ruby red peppermint flecks are the epitome of holiday elegance. They instantly elevate your dessert spread from “homemade” to “gourmet.”

Second, they are the perfect party dessert. No slicing, no serving spoons, no mess. Guests can just grab a perfect little tart and mingle. Plus, they are a fantastic make-ahead option. You can make the shells one day, the filling the next, and assemble them right before your party, freeing you up to focus on, you know, actually enjoying yourself.

The Simple, Decadent Ingredient Lineup

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Don’t be intimidated by the fancy name. These are made with simple, easy-to-find ingredients.

For the Chocolate Tart Shells (makes about 12-15 mini tarts):

• 1 ¼ cups (150g) All-Purpose Flour:
• ¼ cup (25g) Unsweetened Cocoa Powder:
• ⅓ cup (40g) Powdered Sugar:
• ½ cup (113g) Cold Unsalted Butter: Cut into small cubes.
• 1 Large Egg Yolk:
• 1-2 tbsp Ice Cold Water:

For the Peppermint Chocolate Ganache Filling:

• 8 oz (225g) Good Quality Semi-Sweet or Bittersweet Chocolate: Finely chopped. Don’t use chocolate chips if you can help it!
• 1 cup (240ml) Heavy Cream:
• 1 tsp Peppermint Extract:

For the Topping:

• Whipped Cream: Homemade or store-bought.
• ¼ cup Crushed Candy Canes or Peppermint Candies:

Tools & Kitchen Gadgets Used

A couple of key tools will make these tarts a breeze, but they’re worthy investments for any baker.

• Mini Tartlet Pans with Removable Bottoms (about 4 inches): This is the essential tool for that professional, fluted look and for easily removing the tarts without breaking them.
• Food Processor: The fastest, easiest way to make a perfect shortcrust pastry.
• Rolling Pin:
• Small Saucepan: For the ganache.
• Heatproof Bowl:
• Whisk & Spatula:

Step-by-Step Guide to Your Dessert Masterpiece

Let’s break this down into simple, manageable steps. You’ve got this.

H3: First, Master the Chocolate Crust

1. Make the Dough: In your food processor, pulse the flour, cocoa powder, powdered sugar, and a pinch of salt until combined. Add the cold, cubed butter and pulse until the mixture looks like coarse, sandy crumbs. Add the egg yolk and pulse until the dough just starts to come together. If it’s too dry, add ice water, 1 tablespoon at a time.
2. Chill It: Turn the dough out onto a piece of plastic wrap, form it into a flat disc, and chill it in the refrigerator for at least 30 minutes. A cold dough is key to a flaky crust.
3. Roll and Form: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut out circles slightly larger than your tartlet pans. Gently press the dough circles into the pans.
4. Dock and Bake: Trim any excess dough from the edges. Use a fork to prick the bottom of each crust a few times. This prevents them from puffing up. Bake for 12-15 minutes, until the crusts are dry and firm. Let them cool completely in the pans.

H3: Now, for the Foolproof Ganache Filling

1. Prep the Chocolate: Place your finely chopped chocolate in a heatproof bowl. The finer you chop it, the faster and more evenly it will melt.
2. Heat the Cream: In your small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it come to a rolling boil.
3. The Magic “Pour and Wait”: Pour the hot cream directly over the chopped chocolate. Do not stir it! Just let it sit, completely undisturbed, for 5 full minutes. This allows the hot cream to gently melt the chocolate without any risk of it seizing.
4. Stir and Finish: After 5 minutes, gently whisk the mixture, starting from the center and working your way out, until you have a smooth, glossy, and completely uniform ganache. Stir in the peppermint extract.

H3: The Final, Festive Assembly

1. Fill the Tarts: Carefully pour the slightly cooled ganache into your completely cooled tart shells, filling them almost to the top.
2. Chill to Set: Place the filled tarts in the refrigerator for at least 2 hours, or until the ganache is firm to the touch.
3. Decorate and Dazzle: Just before serving, top each tart with a dollop or swirl of whipped cream and a generous sprinkle of crushed candy canes.

Calories & Nutritional Info

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Here’s a rough estimate per mini tart. It’s a holiday treat, after all!

• Calories: Approximately 250-300 kcal
• Fat: 18g
• Carbohydrates: 25g
• Sugar: 15g
• Protein: 3g

(Disclaimer: The main nutritional benefit is the pure, unadulterated joy it will bring to your dessert-loving soul.)

Common Mistakes to Avoid (For Perfect Tarts)

Don’t let these simple errors stand between you and pastry perfection.

1. A Tough, Sad Crust: This happens when you overwork the dough. In the food processor, pulse only until the dough just starts to come together. A few gentle kneads on the counter is all it needs.
2. Forgetting to Dock the Crust: If you don’t poke holes in the bottom of your tart shells with a fork, steam will get trapped and cause the bottom to puff up into a dome, leaving no room for your delicious filling. Don’t skip the dock!
3. A Grainy, Seized Ganache: This is the result of overheating your chocolate or stirring it too soon. The “pour the hot cream over and let it sit for 5 minutes” method is the most foolproof way to get a silky smooth ganache every time.
4. Decorating a Warm Tart: If you try to put whipped cream on a tart with a room temperature or warm ganache filling, you will have a sad, melty puddle. The ganache must be completely chilled and firm before you top it.

Variations & Customizations

This recipe is a fantastic template for all kinds of mini tart creations!

• White Chocolate Cranberry Tarts: For a beautiful “white Christmas” look, make a standard shortcrust (omit the cocoa). Fill with a white chocolate ganache (use a 3:1 ratio of white chocolate to cream) and top with sparkling sugared cranberries.
• Salted Caramel & Chocolate Tarts: Before you pour in the chocolate ganache, add a small spoonful of thick, store-bought or homemade salted caramel to the bottom of each tart shell. Sprinkle the finished tarts with a little flaky sea salt.
• No-Bake Shortcut: In a hurry? Use pre-made mini graham cracker or Oreo crusts (the kind you find in the baking aisle) and just make the no-bake ganache filling. It’s a super-fast and still delicious option!

FAQ: Your Holiday Dessert Table Questions, Answered

Let’s clear up some common tart-making mysteries.

1. Can I make these tarts ahead of time?

Yes! You can bake the tart shells up to 3 days in advance and store them in an airtight container at room temperature. You can also fully assemble the tarts (ganache and all) and store them in the fridge for up to 2 days. Just add the whipped cream and crushed candy canes right before serving.

2. What’s the best kind of chocolate to use for ganache?

Use a good quality chocolate bar (like Ghirardelli, Lindt, or another brand in the 60-70% cacao range), finely chopped. Chocolate chips contain stabilizers that prevent them from melting as smoothly, which can sometimes result in a less silky ganache.

3. Why did my tart crust shrink in the oven?

Crusts shrink for two main reasons: the dough wasn’t chilled enough, or it was overworked. Chilling the dough for at least 30 minutes before rolling, and then even chilling the formed tart shells in the freezer for 10 minutes before baking, will help prevent shrinking.

4. Can I make one big tart instead of mini ones?

Absolutely! This recipe will work perfectly in a single 9-inch tart pan with a removable bottom. The crust may need to bake for a few minutes longer.

5. My ganache is too thick/thin. What do I do?

The standard ganache ratio of 1:1 cream to chocolate by weight should be perfect. If it seems too thick, you can gently stir in another tablespoon of warm cream. If it’s too thin, it may not have enough chocolate; you can try stirring in a few more finely chopped chocolate wafers.

6. How do I easily crush candy canes?

The easiest, no-mess method is to place them in a sturdy Ziploc bag, wrap the bag in a kitchen towel, and whack them a few times with a rolling pin or the bottom of a heavy pan.

7. How do I store the finished tarts?

Store them in an airtight container in the refrigerator because of the cream in the ganache and the whipped topping. They will last for up to 3 days.

Final Thoughts

You are now officially ready to be the star baker of the holiday season. These Mini Peppermint Chocolate Tarts are your ticket to a dessert table that looks as amazing as it tastes, with none of the stress or culinary acrobatics. Go forth and create these little bites of festive joy. Your guests will be talking about them until next year.