Easy Mini Chocolate Tarts That Are Sure To Please Your Crowd!

{I want to thank Wayfair for sponsoring this Easy Mini Chocolate Tarts recipe.}

When Wayfair reached out about their Baked With Love campaign, I had the perfect dessert to share. Valentine’s Day is next week and there is nothing better to celebrate than with a chocolate sweet treat. These Easy Mini Chocolate Tarts could not be any simpler to make. I used ingredients I already had on hand and they turned out great!

Ingredients for Easy Mini Chocolate Tarts:

1/2 package Oreo cookies

1 stick butter (melted)

3/4 c. half and half (I had this on hand, but you could use heavy cream)

1 c. bitter-sweet chocolate chips

1/2 c. milk chocolate chips

1/4 c. bitter-sweet chocolate chips (for drizzling on top)

2 tsp. coconut oil

Strawberries or raspberries (any berry would work or omit them if you don’t like fruit with chocolate.)

Mini tart pan or mini cupcake pan works as well

(You can use whatever mix of chocolate chips you want. Next time, I will use dark chocolate chips instead of bitter-sweet because I love dark chocolate.)

Put the Oreos into a food processor. Process them until they are fine crumbs. Dump the crumbs into a bowl. Next, melt the stick of butter. Pour the melted butter into the crumb mixture and mix well. This is the crust to your Mini Chocolate Tarts.

Grab your mini tart pan (or mini cupcake pan) and add about a tablespoon of the crust mixture to the bottom of each slot. I made sure the crust was on the bottom and then had it come up with sides a little bit. I used both a mini tart pan and a mini cupcake pan to try this out and it worked in both. You are basically making a base for the filling to sit in. Once you have all the pans filled (this batch filled one mini cupcake pan and one mini tart pan), set them in the fridge while you work on the next steps.

Next, you are going to make the filling. Add the half and half to a pan and put the burner on low to warm it up. After you have the half and half warm, it is time to add the 1 c. bitter-sweet chocolate chips and 1/2 c. milk chocolate chips. Again, you could add any chocolate chips you like.

Stir the chips constantly until they are melted and the mixture is smooth. Again, you don’t want to burn this so I will sometimes take the pan off the burner and the half and half will be warm enough to melt the chocolate. If I am finding it needs a little more heat, I will put the pan back on the burner. Another tip is that when I first made these, this chocolate mixture was a little thin.

I had to add a few more chocolate chips to thicken it. You basically want it the consistency of a “pourable” frosting (if that is even a thing).

Once the chocolate is melted and smooth, grab the pans out of the fridge. Use a tablespoon and put the filling inside each crust. You don’t want to have a lot of the filling go above the crust because I found them hard to remove from the pan if it did. (But, they are still delicious even if they aren’t picture perfect so don’t stress about it.)

Once all the tarts are filled, I put them back in the fridge to set for about an hour. While they were setting, I cut up strawberries in small pieces to garnish the top of each tart. I think one raspberry would be perfection, but I had the strawberries on hand so I used them. Next time, I will use raspberries when I experiment with the dark chocolate chips.

Once the tarts have set, it is time to drizzle them with even more chocolate!!

I brought them out of the fridge and added the strawberries. Then, I melted about 1/4 c. bitter-sweet chocolate chips with 2 tsp. coconut oil in the microwave. Once it was melted, I took a fork and drizzled it all over the tarts topped with strawberries.