These Sugar Free Chocolate Tarts are the perfect individual sized chocolate desserts.
Made with a buttery crust and filled with luscious chocolate ganache accented with walnuts, this no added sugar dessert is decadent and delicious, making it perfect for serving as a dessert or sharing with others at a gathering.
What you will read about in this recipe.
What makes chocolate tarts so good?
Chocolate tarts are a decadent dessert that featuring rich chocolate nestled within a crisp, buttery tart crust. The filling is a luscious blend of melted chocolate and earthy walnuts baked in warm, sweetened milk.
I like that these tarts have a glossy, slightly crispy surface that gives way to a gooey, melt in your mouth center.
Have you tried my recipe for Sugar Free Boston Cream Pie Tarts?
Made with vanilla pudding topped with a chocolate ganache, those Boston Cream Tarts are creamy and flavorful. Both those Boston Cream Tarts and these Chocolate Tarts are individual sized pies that are perfect for enjoying for dessert of for sharing with others!
To make this recipe you will need tart molds to hold the tarts while baking the crusts. You can find tart molds here.
What you need to make chocolate tartlets.
Crust.
- Flour. Regular all purpose flour.
- Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can also be baked with.
- Butter. Use stick butter that is cold and cut into cubes.
- Egg Yolks. Room temperature.
Filling and Topping
- Sugar Alternative. Use a granular sugar alternative that measures like sugar.
- Heavy Cream. Heavy cream provides the structure needed for the filling.
- Ground Cinnamon. Added as an accent to enhance the flavor.
- Vanilla Extract Also added for a bit of flavor accent.
- Walnuts. Your walnuts should be chopped into smaller pieces.
- Sugar Free Chocolate Chips. I like semisweet for this recipe but, as long as it is sugar free and suitable for heating (baking), your no added sugar chocolate chips should work.
How to make chocolate ganache tarts.
- Prep Time: 15 minutes .
- Bake Time: 40 Minutes (baking and cooking) .
- Servings: 12, depending on the size of your tart molds (4" used to make my tarts).
- How to Serve: These tarts taste great with a bit of Sugar Free Whipped Cream on top (imo) .
- Notes: To make this recipe you will need mixing bowls, tart molds, rimmed baking sheet, and a saucepan.
- Shells. To make the tart shells, start by preheating your oven to 325f, lightly prep the molds for nonstick, and then place the molds onto a rimmed baking sheet. In a medium mixing bowl, use a whisk to combine together the flour and sugar alternative. Then use a pastry cutter to cut the butter into the mixture until the mixture resembles small peas. Then add the yolks and continue to cut the mixture until it resembles wet sand and is able to stick together between your fingers. Press the mixture into your molds on the baking sheets and bake for 10 minutes.
- Heat. In a large saucepan over medium heat, combine together the sugar alternative with the heavy cream and ground cinnamon, whisking occasionally, until the cream comes to a boil and the sugar alternative has dissolved. Reduce the heat to low and simmer for 10 minutes, whisking more often. Remove the mixture from heat and immediately stir in the vanilla extract(be careful, it will bubble up in the hot milk!)
- Filling. Once the shells from the first step have cooled to touch, sprinkle the chopped walnuts and one cup of the chocolate chips into each tart shell, filling them right to the brim. Reserve the remaining chocolate chips for later.
- Bake. Place the filled tart molds on to the baking sheet and then carefully pour the heated ingredients from the last step over the ingredients in the tarts molds. Return the baking sheet to the oven and bake for 20 minutes or until the filling is bubbly and the crust is a gorgeous golden brown.
- Cool. Let the tarts cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack to fully cool.
- Topping. Once the tarts have cooled, melt the remaining chocolate chips in the microwave using a microwave safe bowl, stopping to stir every 30 seconds until smooth. Then use a spoon to drizzle the melted chocolate over the top of the tarts.
Subscribe to the SugarFreeDiva
I'll email this post to you as well as my new recipes weekly!
Tips for making the best chocolate tarts.
The crust used in making these tarts is a basic recipe that is easy to make. Feel free to use the shell or crust recipe of your choice or use premade ones instead.
More helpful tips for you.
- A four inch tart mold was used in making my tarts. Baking times may vary depending on the size of the molds you use to make your tarts with.
- Properly pressing the crust into the molds helps to keep the crusts even. Poking holes or using pie weight can also be done.
- I like to line my baking sheet with parchment paper for easier clean up. The filling can spill a bit when transferring the tarts in and out of the oven.
- Not a fan of walnuts? You can use the chopped nuts of your choice or skip the nuts entirely.
How to store homemade tarts.
Once the tarts have fully cooled, they can be stored in an airtight container. When properly stored, tarts can keep for up to four days refrigerated when properly stored or frozen for up to a few months.
Here are some similar recipes made with no added sugar.
Print the recipe for Sugar Free Chocolate Tarts
Sugar Free Chocolate Tarts
Ingredients
Crust.
- 2 cups Flour.
- 2 tbsp Sugar Alternative. --Use a granular sugar alternative that measures like sugar and that can also be baked with.
- ¾ cups Butter. --Use stick butter that is cold and cut into cubes.
- 2 Egg Yolks. --Room temperature.
Filling.
- 1 cup Sugar Alternative. --Use a granular sugar alternative that measures like sugar.
- 1 cup Heavy Cream.
- 1 tsp Ground Cinnamon.
- 2 tsp Vanilla Extract
- 2 cups Walnuts. -Chopped into smaller pieces.
- 1¼ cups Sugar Free Chocolate Chips. -Divided
Instructions
- Shells. To make the tart shells, start by preheating your oven to 325f, lightly prep the molds for nonstick, and then place the molds onto a rimmed baking sheet. In a medium mixing bowl, use a whisk to combine together the flour and sugar alternative. Then use a pastry cutter to cut the butter into the mixture until the mixture resembles small peas. Add the yolks and continue to cut the mixture until it resembles wet sand and is able to stick together between your fingers. Press the mixture into your molds on the baking sheets and bake for 10 minutes.
- Heat. In a large saucepan over medium heat, combine together the sugar alternative with the heavy cream and ground cinnamon, whisking occasionally, until the cream comes to a boil and the sugar alternative has dissolved. Reduce the heat to low and simmer for 10 minutes, whisking more often. Remove the mixture from heat and immediately stir in the vanilla extract (be careful, it will bubble up in the hot milk!) .
- Filling. Once the shells from the first step have cooled to touch, sprinkle the chopped walnuts and one cup of the chocolate chips into each tart shell, filling them right to the brim. Reserve the remaining chocolate chips for later.
- Bake. Place the filled tart molds on to the baking sheet and then carefully pour the heated ingredients from the last step over the ingredients in the tarts molds. Return the baking sheet to the oven and bake for 20 minutes or until the filling is bubbly and the crust is a gorgeous golden brown.
- Cool. Let the tarts cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack to fully cool.
- Topping. Once the tarts have cooled, melt the remaining chocolate chips in the microwave using a microwave safe bowl , stopping to stir every 30 seconds until smooth. The use a spoon to drizzle the melted chocolate over the top of the tarts.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
posted:
November 4, 2025*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
Gerrie
This looks tasty. Can I use premade shells?
Sugar Free Diva
I would look for shells that are low in sugar or have no added sugar. thanks!