Decadent Chocolate Walnut Tart Recipe

Mini chocolate walnut tarts are an elegant, individual-sized dessert with a rich chocolate filling, crunchy toasted walnuts, and a flaky pastry crust. Perfect for a dinner party, a cozy night in, or any time you need a special sweet treat, these little tarts deliver big flavor in small packages.

Mini chocolate tarts

If you love chocolate, these mini chocolate walnut tarts are exactly the kind of dessert you want on hand. I made them small so everyone can have their own portion, but they’re rich enough that one tart is a satisfying finish to any meal. The process is straightforward: prepare a simple crust, make a chocolate-walnut filling, and bake until set.

Winter arrived in full force here recently, bringing deep snow and a couple of unexpected days off school. Between shoveling and sledding, I spent a lot of time in the kitchen testing and baking. These tarts were a highlight—perfect for warming up after a cold day and sharing with family.

To make the crust

• I find it easiest to make this crust in a food processor.
• Add the flour, sugar, salt, and cold butter pieces to the processor and pulse until the mixture resembles coarse crumbs.
• Add 1 tablespoon of cold water at a time, pulsing between additions, until the dough just holds together.
• Form the dough into a ball. If it feels sticky, wrap and chill it for about 30 minutes.
• Divide the dough into six equal pieces. Press each piece into a mini tart pan, flattening the bottom and working dough up the sides with your fingers.
• Trim excess dough with a butter knife so the tops are even. Place the prepared tart pans on a baking sheet. Do not prebake the crust; the filling will be baked inside the shells.

Melt the chocolate

There are two easy ways to melt chocolate: over a double boiler or in the microwave. I usually use the microwave for convenience. Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until nearly melted. Remove and stir until completely smooth. Allow the melted chocolate to cool slightly before adding to the filling.

• Microwave in 30-second bursts, stirring after each one.
• Stop when the chocolate is almost melted, then stir until smooth.

Toast the walnuts

• Spread chopped walnuts on an ungreased baking sheet.
• Toast in a 350°F oven for about 10 minutes, stirring once halfway through so they brown evenly.
• Remove and let cool before adding to the filling.

Substitutions

No walnuts? No problem. Pecans, hazelnuts, or cashews make excellent substitutes. Use the same amount and toast them before mixing into the filling to boost flavor and texture.

Making the chocolate filling

• In a bowl, whisk the softened butter, brown sugar, egg, and vanilla until smooth.
• Stir in the toasted walnuts.
• Fold in the slightly cooled melted chocolate until the mixture is even and glossy.
• Pour the filling into the prepared tart shells, dividing evenly among the six pans.

Bake the filled tarts in a preheated 350°F oven for about 15 minutes, or until the filling is set at the edges but still slightly soft in the center. Allow the tarts to cool completely on a wire rack before removing them from the pans; the removable-bottom mini tart pans make this easy and neat.

More delicious desserts

• Chocolate Cream Pie
• Chocolate Bundt Cake
• Pecan Pie Bars
• Strawberry Chocolate Shortcake
• Flourless Chocolate Cake
• Lemon Cupcakes
• Cocoa Apple Cake
• Chocolate Mousse
• Strawberry Swiss Roll Cake
• Pumpkin Pie Bars

If you make this recipe, I’d love to hear about it! Leave a comment below and share a photo on Instagram by tagging @beyondthechickencoop.

Chocolate Walnut Tart Recipe

Author: Kathy Berget

Servings: 6 tarts • Prep time: 30 mins • Cook time: 15 mins • Total: 45 mins

Ingredients

Crust

• 1¼ cups all-purpose flour
• 2 tablespoons sugar
• ¼ teaspoon salt
• 8 tablespoons cold butter, cut into small pieces
• 3–4 tablespoons cold water

Filling

• 1¼ cups walnuts, chopped and toasted
• ½ cup semisweet chocolate chips, melted and cooled slightly
• 1 tablespoon butter, melted and cooled
• ¼ cup brown sugar
• 1 egg
• ½ teaspoon vanilla extract

Instructions

Crust

1. Combine flour, sugar, salt, and butter in a food processor. Pulse until the mixture forms coarse crumbs.
2. Add cold water, 1 tablespoon at a time, pulsing briefly until the dough begins to hold together. You may not need all the water.
3. Remove dough, form into a ball, and divide into six even pieces.
4. Press each piece into a mini tart pan, covering the bottom and sides evenly. Trim excess dough with a knife and place pans on a baking sheet.

Filling

1. Preheat the oven to 350°F. Toast the walnuts on a baking sheet for about 10 minutes, stirring once. Let cool.
2. Melt the chocolate in the microwave in 30-second intervals, stirring between each, until almost melted. Stir until smooth and set aside to cool slightly.
3. In a bowl, combine the melted butter, brown sugar, egg, and vanilla. Stir in the toasted walnuts, then fold in the cooled melted chocolate until evenly incorporated.
4. Divide the filling among the prepared tart shells and bake at 350°F for 15 minutes, until the edges are set and the centers are slightly soft.
5. Let the tarts cool completely on a wire rack before removing from the pans. Chill briefly if you prefer firmer centers.

Notes

You can substitute pecans, hazelnuts, or cashews for the walnuts. Toast the nuts first for the best flavor. Store baked tarts in an airtight container in the refrigerator for up to 3–4 days, or freeze for longer storage.

Nutrition (per tart, approximate)

Calories: 553 kcal • Carbohydrates: 44 g • Protein: 8 g • Fat: 39 g • Saturated Fat: 15 g • Cholesterol: 73 mg • Sodium: 262 mg • Fiber: 3 g • Sugar: 19 g