Dark chocolate mini tarts

Have you ever needed to whip up a rave-able dessert but you only have a few minutes? Yeah, I’ve been there, too.


I came up with these mini tarts last Thanksgiving. I needed something with dark chocolate for dessert but I didn’t have time to bake up a pie or a cake. Plus, I wanted something bite-sized. These mini tarts come together quickly – your kids can even do these while you’re cooking something else. The key to making these mini tarts ah-inducing is all in how you plate them. One approach: Drizzle the plate with chocolate syrup (Hershey’s is fine), add a swirl of raspberry jam, and pair with an assortment of other sweets. Or, top each one with a dollop of fresh whipped cream, dust with cocoa powder, and insert an orange sliver.

Dessert assortment


Prep time: 15 minutes + chill time*

Servings: 30 mini tarts



2 packages of Mini Fillo Shells (15 each; I like Athens brand)*

3/4 cup semi-sweet chocolate chips

1/3 cup heavy cream

1/2 cup orange zest

Dash of salt

Whipped cream (optional)



  1. In a glass bowl melt together the cream and chocolate chips in the microwave for 90 seconds; stir until smooth (some microwaves may take longer – be careful not to burn).
  2. Add in orange zest and salt. Refrigerate for 10 minutes.
  3. Pour filling into shells. Refrigerate at least 1 hour or overnight.
  4. To serve: Garnish with fresh whipped cream and dust with cocoa powder.


*Note: You can either use the shells thawed and right out of the package. Or, for a crisper exterior, bake them for 9 minutes at 350°. Cool, then fill.

Orange chocolate mini tarts

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