This site runs ads and generates income from affiliate links. Read my disclosure policy.
These delicious Easy Christmas Dessert Tarts are a chocolatey treat the kids will love! Not only that, but they’ll enjoy making them too!
Serve these cuties alongside Easy Christmas Punch, Chocolate Christmas Cookies, and Chocolate Chip Cookies for a festive dessert table.
Buttery tart shells filled with a rich and smooth dark chocolate ganache make these tarts a decadent, festive dessert.
When I saw these beyond adorable little penguins in the seasonal aisle at the grocery store, I just knew I had to do something with them. The seasonal aisle of any store is always a problem for me because I want to buy every single thing I find!
You may not be able to find those exact chocolates in your local store, but I promise you’ll find something to fun and festive to decorate these easy chocolate tarts that everyone will enjoy!
Why This Recipe Works
- Using dark chocolate instead of Milk Chocolate gives the tarts a rich deep flavor.
- Store-bought crust keeps things simple and easy.
- Adding a pinch of salt keeps the chocolate filling from being too sweet.
Keeping Things Flexible
I made my tarts using homemade pie crust. For more details on making your own, see my post on how to make pie crust, but I know things are busy this time of year, so I wanted to offer an easy, time-saving recipe the recipe calls for store-bought pie crust.
If you want an easy homemade option, you can use my oreo cookie base that I used with my Easy Chocolate Dessert recipe or the graham cracker crust I used for my Banoffee Pie. All these options are easy, tasty options making this recipe super flexible.
Which Chocolate Is Best
I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate chips too to make the filling. Just keep in mind that milk chocolate will make a much sweeter filling.
How To Make Easy Christmas Dessert Tarts
- Roll out the crust dough.
- Cut circles using a cookie cutter.
- Bake the tart shells and allow to cool.
- Make the chocolate ganache by melting chocolate and cream together.
- Fill the shells and chill to set.
- Decorate with festive decorations before serving.
Step By Step Instructions
Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
Using a 4½ inch cookie cutter, cut out twelve circles and line 12 sections of a mini tart pan with the circles. Chill in the pan for 20 minutes and then bake until golden brown.
In a small saucepan or microwave, heat the cream just until bubbling (but not boiling), remove it from the heat, and set aside.
Place the chocolate and salt into a medium mixing bowl.
Pour the hot cream over the chocolate and whisk until melted and smooth.
Fill the tart shells with the melted chocolate mixture and chill for 4 hours to set.
Decorate with festive decorations of your choice.
Decorating Ideas
As I mentioned, I got my cute little chocolates in the seasonal aisle at the grocery store. Although I can’t give you a link to them, I can tell you that the Wilton Christmas Penguins (paid link) are super cute. This time of year, you’ll find plenty of choices in grocery and discount stores. You can use anything from little chocolates, mini candy canes, and Christmas Chocolate Kisses to simple decorative sprinkles. Be creative and have some fun with it!
Make ahead and Freezing Instructions
- Making Ahead These can be made up to three days ahead by keeping them in an airtight container and stored in the refrigerator.
- Freezing: wrap tightly in plastic wrap or place in a freezer-safe container. These tarts can be frozen for up to two months. Thaw in the refrigerator before serving.
Erren’s Top Tips
- I made my tarts using homemade pie crust. For more details on making your own, see my post on how to make pie crust.
- I recommend Dark Chocolate (around 54.5% Cacao) as it tastes great without being too sweet and also melts easily.
- When heating the cream, be careful not to allow it to boil. This can cause your filling to separate.
Rate This Recipe
Recipe
Easy Christmas Dessert Tarts
Ingredients
- 1 package store-bought pie crust
- 1 cups heavy cream (whipping cream )
- 6 ounces semi-sweet chocolate chips (or chocolate of your choice)
- 1 pinch sea salt
Instructions
- Roll out the crust dough on a lightly floured surface to about ¼ inch thick.
- Using a 4½ inch cookie cutter, cut out twelve circles and line 12 sections of a mini tart pan with the circles.
- Chill in the pan for 20 minutes and preheat the oven to 350°F/180°F
- Remove the tart pan from the refrigerator and prick the bottoms with a fork.
- Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling.
For the filling:
- In a small saucepan or the microwave, heat the cream just until bubbling (but not boiling) remove it from the heat, and set aside.
- Place the chocolate and salt into a medium, heat-safe mixing bowl.
- Pour it over the chocolate and whisk until melted smooth.
- Fill the tart shells with the chocolate mixture and chill for 4 hours to set.
- Decorate and serve.
Tips
- I recommend Dark Chocolate (around 54.5% Cacao) as it tastes great without being too sweet and also melts easily.
- When heating the cream, be careful not to allow it to boil. This can cause your filling to separate.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.
Leave a Reply