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Sweet Mini Chocolate Coffee Tarts Recipe

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What if you could make restaurant-quality chocolate mini tarts in around sixty minutes, with homemade tart crust and filling? That’s what we call a fun weekend project. Of course, these tarts won’t last long unless you hide them somewhere. Okay, we’re kidding — these tarts are meant to be enjoyed with your loved ones. After all, food brings people together, and delicious food is even more so. Who’s up for some sweet mini chocolate coffee tarts?

Sweet mini chocolate coffee tarts recipe

Why Make Mini Chocolate Coffee Tarts?

Making tarts at home is easy. In fact, making mini tarts is easier than making a larger tart, especially if you bake them in ramekins or a cupcake pan — they’re just easier to handle.

Besides, everyone loves individual treats. So, let’s make mini-tarts. These two-biters are lovely desserts, especially for memorable meals or dinner parties with friends. They’re celebratory, in a way, but don’t think for a second they’re not as tasty as they look because they are.

What Goes Into Sweet Mini Chocolate Coffee Tarts?

To make mini chocolate tarts, you need a tart crust. And although you can buy mini tartlets easily, you can also make the crust with everyday ingredients. Cocoa powder, instant coffee, sugar, flour, butter, a splash of milk and an egg yolk to bring it all together.

For the filling, we’re going with heavy cream, butter and lots of melted chocolate, the real deal. Instant coffee gives the tarts personality, and crushed cacao beans are optional but a lovely garnish. Get ready to get your hands dirty because we’re making chocolate tarts from scratch!

How to Make It

  • Prep Time10 min
  • Cook Time25 min
  • Perform Time35 min
  • Total Time1 hr 10 min
  • Serving Size6
  • Energy805 cal


For the tart crusts:

For the tart filling:



To make the tart crusts, combine the cocoa powder, instant coffee, sugar, salt and flour in a bowl. Cut the butter into small pieces and combine. Add the egg yolk and one of two tablespoons of milk to keep the batter hydrated.


Shape the crusts by pressing the mixture into individual crust molds with your thumbs. Refrigerate until ready to use.


For the tart filling, add the heavy cream and butter to a saucepan over a low flame, stir to combine and heat until steaming but not boiling.


Stir in the chocolate chips and the instant coffee. Stir until melted and glossy.


Fill the tarts, garnish with crushed cacao beans and refrigerate for at least 30 minutes before serving.

  • Nutrition Facts

  • Serving Size6
  • Amount per serving
  • Calories805
  • % Daily Value*Standard DV
  • Total Fat53 g78 g67.95%
  • Saturated Fat34.2 g20 g171%
  • Cholesterol151 mg300 mg50.33%
  • Sodium425 mg2300 mg18.48%
  • Total Carbohydrate74.1 g275 g26.95%
  • Dietary Fiber4.7 g28 g16.79%
  • Total Sugars34.4 g
  • Protein11.5 g50 g23%
  • Calcium173 mg1300 mg13.31%
  • Iron4 mg18 mg22.22%
  • Potassium422 mg4700 mg8.98%
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