Name: Mini Chocolate Tarts with Toasted Meringue Topping Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: French-inspired
Ingredients: 225 g plain flour (1 ½ cups); ¼ tsp salt; 50 g caster sugar (¼ cup); 115 g cold unsalted butter, cubed (½ cup); 1 large egg; 1-2 tbsp whole milk (you may need more); 1 x 397 g tin caramel (e.g., Carnation or Dulce de Leche); 300 ml double cream; 2 level tablespoons caster sugar; 90 g unsalted butter, at room temperature; 400 g quality dark chocolate, 70%, broken up; 300 g caster sugar; 160 g egg whites

Jump to Recipe· 4.3 from 88 reviews

If you adore desserts that combine rich chocolatey goodness with a light, fluffy finish, then this Mini Chocolate Tarts with Toasted Meringue Topping Recipe will quickly become your new favorite indulgence. These charming tarts marry a buttery, crisp base with a luscious caramel and glossy dark chocolate ganache, all crowned with a cloudlike, toasted Swiss meringue that adds a delightful visual and textural contrast. Whether you’re whipping them up for a special occasion or simply treating yourself to a sweet moment, this recipe brings together familiar flavors with a stunning presentation that’s sure to impress and satisfy every chocolate lover.

Ingredients You’ll Need

The image shows two views of a cooking pot with a white inside and a light beige outside, placed on a white marbled surface. On the left, inside the pot, there are several layers: a creamy cream layer at the bottom, topped with large pieces of dark chocolate and a block of pale yellow butter. On the right, the same pot contains a smooth, dark brown chocolate mixture being stirred by a woman's hand holding a white spatula with some chocolate on it, showing a thick and shiny texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients will make this recipe a breeze while ensuring each component shines on its own. Each item plays a crucial role, from building the foundation of the tart shell to creating the silky caramel and indulgent ganache, culminating in the silky, toasted meringue topping.

225 g plain flour: The base of your tart shell, providing that perfect crumbly texture.
¼ tsp salt: Enhances the flavor balance throughout the dessert.
50 g caster sugar: Adds subtle sweetness to the dough for a delicate crust.
115 g cold unsalted butter, cubed: Creates a tender, flaky texture in the pastry.
1 large egg: Binds the dough and enriches the crust.
1-2 tbsp whole milk: Helps to bring the dough together without making it too sticky.
1 x 397g tin caramel (e.g., Carnation or Dulce de Leche): Provides a rich, creamy filling that perfectly complements the chocolate.
300 ml double cream: Key for the smooth and luscious ganache texture.
2 level tablespoons caster sugar: Sweetens the ganache just right.
90 g unsalted butter, room temperature: Adds silkiness and shine to the ganache.
400 g quality dark chocolate, 70%, broken up: The star of the ganache, bringing that intense cocoa flavor.
300 g caster sugar (for meringue): Critical for creating the glossy, stable Swiss meringue.
160 g egg whites (for meringue): Whisked into a fluffy cloud to top your tarts brilliantly.

How to Make Mini Chocolate Tarts with Toasted Meringue Topping Recipe

Step 1: Prepare the Tart Dough

Start by combining the plain flour, salt, and caster sugar in a large bowl. Then add the cold, cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Beat the egg lightly and mix it in along with just enough whole milk to bring the dough together into a soft ball. Avoid overworking it so the crust stays tender. Wrap in cling film and chill for at least 30 minutes, allowing the dough to rest and the butter to firm up.

Step 2: Blind Bake the Tart Shells

Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness, then cut out rounds slightly larger than your mini tart tins. Gently press the dough into the tins and prick the base with a fork to prevent bubbling. Line them with baking paper and fill with baking beans or rice for blind baking. Bake for 12-15 minutes until the edges are golden, then carefully remove the paper and beans and bake for another 5 minutes to crisp the base. Allow to cool completely.

Step 3: Add the Caramel Filling

Once your tart shells have cooled, spoon a generous layer of the caramel spread evenly into each shell. This luscious layer will add a wonderful creaminess and a slight chew that beautifully complements the crispness of the crust and richness of the ganache.

Step 4: Make the Chocolate Ganache

In a small saucepan, warm the double cream and caster sugar together gently until the sugar dissolves and the cream is hot but not boiling. Pour this over the broken dark chocolate and butter in a heatproof bowl. Let it sit for a minute before stirring slowly until you have a smooth, glossy ganache. Pour this over the caramel layer in each tart and spread evenly. Place the tarts in the fridge to set for about 30-40 minutes.

Step 5: Prepare the Swiss Meringue Topping

To make the meringue, whisk the egg whites and caster sugar together in a heatproof bowl set over a pan of simmering water. Stir constantly until the sugar is fully dissolved and the mixture reaches about 70°C (160°F). Then transfer to a mixer and beat on high speed until stiff, glossy peaks form and the meringue has cooled.

Step 6: Top and Torch the Meringue

Pipe or spoon the Swiss meringue over the chilled ganache layer, creating little swirls or peaks for a rustic, inviting look. Use a kitchen torch to lightly toast the meringue until golden brown, adding both flavor and visual drama. If you don’t have a torch, a quick blast under a hot grill works too—just watch carefully so it doesn’t burn.

How to Serve Mini Chocolate Tarts with Toasted Meringue Topping Recipe

The image shows two side-by-side close-ups: on the left, a white mixing bowl with whipped white cream being whipped inside by a silver stand mixer on a wooden surface; on the right, a white plate with a blue rim holding small tart shells filled with a dark chocolate layer, and a woman's hand holding a blue piping bag is adding a smooth white dollop on top of one tart; some grated chocolate is sprinkled around the tarts on the plate, all set on a white marbled surface with a patterned cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These mini tarts look absolutely stunning with a few simple garnishes. Consider fresh raspberries or sliced strawberries to add a pop of color and a fresh, tangy contrast to all that sweetness. A sprinkle of finely chopped toasted nuts or a dusting of cocoa powder can also enhance both texture and visual appeal.

Side Dishes

Pair your Mini Chocolate Tarts with Toasted Meringue Topping Recipe alongside a light dessert wine or a fragrant cup of coffee or espresso for a café-inspired finish. If you want something refreshing, a scoop of vanilla bean ice cream or a dollop of whipped cream will balance the richness perfectly.

Creative Ways to Present

Serve these tarts on a decorative platter arranged with edible flowers or mint leaves for an elegant touch. You could also place each tart in a colorful cupcake liner for a fun, casual presentation, perfect for parties or picnics. For an eye-catching centerpiece, arrange them on tiered cake stands that invite your guests to indulge.

Make Ahead and Storage

Storing Leftovers

You can store any leftover mini chocolate tarts in an airtight container in the refrigerator for up to 3 days. Keep them chilled to preserve the texture of the ganache and meringue. Just know the crust might lose a little crunch over time but will remain delicious.

Freezing

These tarts don’t freeze very well due to the meringue topping, which can become soggy or weepy when thawed. If you want to freeze, it’s best to freeze the tart shells and ganache layer separately, then add the fresh meringue topping right before serving.

Reheating

If your tarts have been stored in the fridge, allow them to come to room temperature for 20-30 minutes before enjoying for the best flavor and texture. Avoid reheating in the microwave as this can melt the ganache and ruin the meringue’s delicate texture.

FAQs

Can I make the caramel filling from scratch?

Absolutely! Homemade caramel or dulce de leche can add a wonderful depth of flavor. Slow-cooked condensed milk or a classic caramel sauce can be used as alternatives, just ensure it’s thick enough to hold up in the tart.

What if I don’t have a kitchen torch for the meringue?

No worries! You can place the tarts under a preheated grill for a short time to toast the meringue, watching closely to avoid burning. Alternatively, a blow dryer set on high heat carefully used can gently toast the topping.

Can I use milk or white chocolate instead of dark chocolate?

Yes, but keep in mind that dark chocolate provides a nice bitterness that balances the sweetness of caramel and meringue. Milk or white chocolate will make the tarts sweeter and change the overall flavor profile.

Is Swiss meringue difficult to make?

It’s easier than it looks! The key is gentle heating of sugar and egg whites while whisking constantly, then beating until cool and fluffy. It’s forgiving once you get the hang of it and the result is a stable, glossy meringue perfect for toppings.

Can these mini tarts be made in advance for a party?

Definitely! You can prepare the tart shells, caramel, and ganache a day in advance. Add and toast the meringue topping right before serving to maintain that fresh toastiness and beautiful texture.

Final Thoughts

Making these Mini Chocolate Tarts with Toasted Meringue Topping Recipe is more than just baking; it’s creating a little celebration in every bite. The combination of crunchy tart shells, luscious caramel, smooth ganache, and the airy toasted meringue topping is pure magic. I can’t wait for you to try this recipe and share these beautiful, irresistibly tasty treats with your loved ones!