No bake mini chocolate tarts
These easy no bake chocolate tarts are deliciously indulgent, yet so simple, even children can make them.
These easy mini chocolate tarts or tartlets are a great dessert for children to make. They’re no bake and can be made ahead of time, which makes them perfect for dinner parties or special occasions.
It’s an easy no bake base made with some crushed biscuits, and filled with a delicious chocolate ganache. It feels very decadent, but couldn’t be simpler to make.
How can kids help to make mini chocolate tarts?
This is a great, easy recipe for kids to help make. In fact, older children should be able to do most, if not all of it, on their own.
The fact that it’s a no bake dessert, makes it perfect for getting kids involved. They’ll be able to help make the base, from bashing the biscuits (which is a great job for young children or even toddlers to do), to melting butter and pressing it all into the tartlet tins.
Once you’ve made the base, the ganache filling is also an easy job for children. It’s simply a case of breaking up the chocolate, and pouring on hot cream. If you’re children are a bit young to help near a cooker, they can still help stir the ganache and melt the chocolate so that it is nice and smooth.
Lastly, there’s the simple job of pouring or spooning the filling into the bases.
How do you store no bake chocolate tarts?
Because of the cream in these tarts I’d recommend storing these in the fridge, where they will keep for a few days.
What can I use instead of Oreos to make the base?
Oreos work well in this recipe but if you don’t have any you could try an alternative plain or chocolate biscuit. Graham crackers, Chocolate Digestives or even plain Digestives would all work well.
What other chocolate desserts can my kids make?
If you liked these no bake chocolate tarts, you’ll like these other chocolatey desserts:
No bake chocolate cheesecake
Millionaires cheesecake
Chocolate Swiss roll
Easy chocolate pots
Chocolate eclairs
Chocolate mousse
Profiteroles
Or if you want a recipe that uses the tartlet cases again, why not try our mini lemon tarts.
Useful equipment
Digital scales
Measuring cups
Palette knife
Loose bottomed tartlet tins / mini tart tins
Wire rack
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Ingredients
For the base
14 (150g) Oreos
40g butter
For the filling
100g (¾ cup) dark chocolate
100g (¾ cup) milk chocolate
200ml (1 cup) double / whipping cream
How to make mini chocolate tarts
Lightly grease the base and sides of 4 mini (10cm) tart or tartlet tins.
Make the tart base
Get your kids to weigh (or count) out the Oreos and either put them in a freezer /zip-lock bag and then bash or crush them with a rolling pin until they resemble a fine crumb.
You could do this step in a mixing bowl, but crushing the biscuits in a bag saves a lot of mess and is a bit quicker so a great option if your kids are in charge of this step! As well as bashing the biscuits, try rolling your rolling pin over them to crush them finely.
Alternatively, if you have a food processor, you can pop your biscuits in there and blitz them to a fine crumb.
While your kids are crushing the biscuits, measure the butter out and put it in a pan or microwavable bowl. Heat it gently on the hob or in the microwave until it has fully melted.
Once the butter has melted, add the biscuit crumbs to your pan or bowl. Or, if you crushed the biscuits in a bowl, you could pour the butter into the bowl instead. Get your kids to stir it together until all the biscuit crumbs are nicely coated in butter.
Finally, to make your base, get your kids to tip or spoon the crushed biscuits into your prepared baking tins. Try to make sure they divide the mixture evenly among your tartlet tins.
Using the back of a metal spoon or a spatula press the base down firmly into the tin until it is all nice and level along the base, and up the sides. Make sure you keep pressing it down in the middle and at the sides until it is nice and flat and firmly pressed into your tin so that your base holds together and doesn’t end up crumbly later.
Put the mini tarts in the fridge to chill for 10-20 minutes while you make the filling.
Make the chocolate tart filling
Get your kids to break the chocolate into small pieces. Once they’ve broken the chocolate up, you could cut it into even smaller pieces with a sharp knife (this isn’t a job for young children.) Pop it into a bowl.
Heat the cream in a small pan, until it is just about to boil. Try not to let it actually boil. Pour the hot cream over the chocolate and get your kids to stir it all together until the chocolate has all melted and is nice and smooth.
If your chocolate doesn’t all quite melt, you can heat the bowl gently until it does. Either do this in a microwave (at 80% for 10 seconds at a time), or in a double boiler (a bowl set over a pan of simmering water.)
Make the mini chocolate tarts
Spoon the ganache into the tart bases and spread it out with a spatula, the back of a spoon or a small palette knife. Leave the ganache to set in the fridge for at least 4 hours, or preferably overnight.
Serve it with fruit and a dusting of icing sugar (optional) and enjoy.
Mini chocolate tarts
Equipment
- Digital scales
- Measuring cups
- Palette knife
- Loose bottomed tartlet tins / mini tart tins
- Wire rack
Ingredients
For the base
- 150g (approx 14) Oreos
- 40 g (½ cup) butter
For the filling
- 100 g (¾ cup) dark chocolate
- 100 g (¾ cup) milk chocolate
- 200 ml (1 cup) double / whipping / heavy cream
Instructions
- Lightly grease the base and sides of 4 mini (10cm) tart or tartlet tins.
Make the tart base
- Weigh (or count) out the Oreos and put them in a freezer /zip-lock bag and then bash or crush them with a rolling pin until they resemble a fine crumb.
- Measure the butter out and put it in a pan or microwavable bowl. Heat it gently on the hob or in the microwave until it has fully melted.Once the butter has melted, add the biscuit crumbs to your pan or bowl. Stir it together until all the biscuit crumbs are nicely coated in butter.
- Finally, to make your base, spoon the crushed biscuits into your prepared tart tins. Try to make sure you divide the mixture evenly among your tartlet tins.
- Using the back of a tea spoon or press the base down firmly into the tin until it is all nice and level along the base, and up the sides. Make sure you keep pressing it down in the middle and at the sides until it is nice and flat and firmly pressed into your tin so that your base holds together and doesn’t end up crumbly later.Put the mini tarts in the fridge to chill for 10-20 minutes while you make the filling.
Make the chocolate tart filling
- Break the chocolate into small piecesand then cut it into even smaller pieces with a sharp knife (this isn't a job for young children.) Pop it into a bowl.
- Heat the cream in a small pan, until it is just about to boil. Try not to let it actually boil. Pour the hot cream over the chocolate and to stir it all together until the chocolate has all melted and is nice and smooth.
- If your chocolate doesn't all quite melt, you can heat the bowl gently until it does. Either do this in a microwave (at 80% for 10 seconds at a time), or in a double boiler (a bowl set over a pan of simmering water.)Leave the ganache to cool for 5 minutes or so.
Make the mini chocolate tarts
- Spoon or pour the ganache into the tart bases and spread it out with a spatula, the back of a spoon or a small palette knife. Leave the ganache to set in the fridge for at least 4 hours, or preferably overnight.
- Serve and enjoy.
Notes
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