Mini Chocolate Tartlets with Strawberries & Wildflowers
Small, elegant, and irresistibly delicious — these mini chocolate tartlets combine a crisp almond crust with silky French-style chocolate ganache (la ganache). Perfect for celebrations, afternoon coffee breaks, or whenever you crave a refined homemade dessert.
This recipe was originally created in spring, which is why the tartlets are decorated with wildflowers and fresh strawberries. During colder seasons, feel free to use fresh or freeze-dried berries, citrus zest, or chopped nuts for a cozy winter version.
Ingredients
For the crust (5 mini tartlets)
- 55 g butter, softened
- 15 g powdered sugar
- 1 egg white
- 80 g all-purpose flour
- 25 g almond flour
- a pinch of salt
For the chocolate ganache
- 100 g milk chocolate
- 50 g dark chocolate
- 100 ml heavy cream (35%)
For decoration
- fresh strawberries
- edible flowers or berries of your choice
Instructions
1. Prepare the crust
Beat the softened butter with powdered sugar until light and fluffy. Add the egg white and continue mixing. Gradually fold in both flours and a pinch of salt.
Wrap the dough in plastic wrap and refrigerate for about 1 hour.
Once chilled, roll out the dough and press it into mini tartlet molds. Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, until lightly golden.
2. Make the chocolate ganache
Heat the heavy cream until just boiling and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Pour the ganache into the baked tart shells and refrigerate for at least 2 hours, until set.
3. Decorate & serve
Before serving, decorate the tartlets with fresh strawberries, edible flowers, or seasonal berries.
An elegant dessert that looks impressive yet is wonderfully simple to make at home.
Enjoy baking and let yourself be inspired in the kitchen! ✨
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