Brownie Tarts (Bite-Sized Chocolate Heaven With Ganache & Berries, 45 Min)

Tutorial: how to make brownie tarts — mini fudgy brownie cups + chocolate ganache + fresh berries. 45 min party bites.

Introduction

Tutorial: how to make brownie tarts — mini brownie cups + ganache + berries. 45 min party bites.

Ingredients List

  • 1/2 cup butter + 4 oz chocolate + 1 cup sugar + 2 eggs + vanilla + 1/2 cup flour + 1/4 cup cocoa + salt
  • 8 oz chocolate + 3/4 cup cream + 1 tbsp butter + vanilla + salt
  • Raspberries + blueberries + gold leaf + salt + pistachios + mint

Timing

Close-up of mini brownie tart showing crisp brownie shell, silky ganache center, fresh berry, and edible gold leaf Save

Bake 20. Cool 10. Ganache 10. Decorate 5. Total 45 min.

Step 1 — Brownie Batter

Wet + dry combined.

Step 2 — Bake Mini Muffins

350°F. 1 tbsp each. 12-15 min.

Step 3 — Press Wells Warm

Round spoon. 10 min cool, unmold.

Step 4 — Ganache

Hot cream + chocolate. 2 min. Butter + vanilla + salt.

Step 5 — Fill

Spoon/pipe. 5 min chill.

Step 6 — Top

Berries + gold + salt + mint + pistachios.

Nutritional Information

  • Calories 140 | Protein 2g | Fat 9g | Carbs 14g | Sugar 10g

Healthier Alternatives

70% chocolate. Greek yogurt. No gold. Sugar-free.

Serving Suggestions

Weddings, parties. Port, champagne.

Common Mistakes to Avoid

  • No well
  • Hot ganache fill
  • Underbaked
  • Wet berries
  • Cold cream

Storing Tips

3 days fridge unsealed. Berries fresh.

Conclusion

That’s how to make brownie tarts. Comment your topping, share a photo, subscribe.

FAQs

Muffin tin alt? Silicone.

Gold leaf? Specialty stores.

Make ahead? 2 days components.

GF? 1:1 GF.

Vegan? Coconut cream.

Warm well? Cracks when cold.

Recipe Card: Brownie Tarts

Bake: 20 min | Cool: 10 min | Ganache: 10 min | Decorate: 5 min | Total: 45 min | Yield: 24 | Calories: 140/tart

Ingredients

  • Cups: 1/2 cup butter melted + 4 oz dark chocolate + 1 cup sugar + 2 eggs + vanilla + 1/2 cup flour + 1/4 cup cocoa + salt
  • Ganache: 8 oz dark chocolate + 3/4 cup cream + 1 tbsp butter + vanilla + salt
  • Toppings: raspberries + blueberries + gold leaf + flaky salt + pistachios + mint

Instructions

  1. Mix brownie batter; bake 1 tbsp portions in mini muffin tin at 350°F for 12-15 min.
  2. Press well in each warm brownie with rounded spoon.
  3. Cool 10 min; unmold.
  4. Make ganache: hot cream + chopped chocolate, stir until silky with butter, vanilla, salt.
  5. Fill wells; chill 5 min.
  6. Top with berries, gold leaf, flaky salt, mint, pistachios.

Nutrition (per tart)

Calories 140 | Protein 2g | Fat 9g | Carbs 14g | Sugar 10g

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