Seven mini chocolate no-bake tarts on a white pottery serving tray with heart-shaped strawberries and sage leaves as garnish. There is a Valentine's Day tea towel in the background and a pink heart-shaped bowl with fresh whipped cream.

Sweet Little No-Bake Chocolate Cream Tarts

5.0 from 1 vote

I’ve got less than two weeks left to make all things heart-shaped! I can’t believe how quickly Valentine’s Day and Galentine’s Day are approaching! I loved the little cream cheese frosting hearts on my Strawberry Cheesecake Tarts, so I decided to make something else with the same little hearts on top. I was able to make these sweet little chocolate tarts with ingredients that I had on hand which was nice because I didn’t have to make a special shopping trip. I love that the filling doesn’t need to bake and is made with just a few simple ingredients.

If you enjoyed my Mini Mascarpone Cream Pies, then you’ll probably love these too! The premade pie crust makes these super simple. Don’t be intimidated by the total time. Two hours of that time is allowing the chocolate cream filling to set in the freezer. These come together really quickly and are so easy! They make the perfect little dainty dessert for Valentine’s Day, served with fresh whipped cream.

As seen on instagram here.

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Sweet Little No-Bake Chocolate Cream Tarts

Recipe by Sarah
5.0 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Chilling time


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These mini chocolate tarts are so cute and easy, made with premade pie crust and a five ingredient no-bake filling!

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  • 1 premade pie crust

  • Filling:
  • 4 oz cream cheese (softened)

  • 1/2 c powdered (confectioners) sugar

  • 2 tbsp cocoa powder

  • 1/4 tsp vanilla extract

  • 1/4 c heavy cream

  • Optional toppings/garnishes:
  • 1 1/2 tsp frosting for hearts on top

  • Other:
  • 1/2 tbsp unsalted butter – to grease the muffin pan

  • 1 tsp heavy cream – to brush on the pie shells


  • I used a refrigerated premade pie crust for this. If you are using this too, take one pie crust out and set it on the counter for 15 min, as the package directs.
  • Preheat oven to 425 degrees F and set a rack in the center. Roll the premade pie crust out carefully on a very lightly floured pastry board. I used a small rolling pin just to ensure that it was an even thickness.
  • Cut mini tart shells out using a small bowl or cookie cutter. It should be a circle with a 4 inch diameter. If you’re using a bowl, you may need to gently run a knife around the edges to make sure you’re cutting through. I was able to cut six with some scraps leftover.
  • Lightly grease a muffin pan. I use melted butter for this. Now gently place each tart shell circle into the muffin pan.Six mini pie crusts, unbaked, in a muffin tin, on a wooden board.
  • Using a fork, gently poke the bottom of each tart shell three times.
  • Using a pastry brush, gently brush heavy cream onto each tart shell. You just want a light coating, there shouldn’t be cream pooling in the bottom of the little shells. The cream will help them become a matte golden brown color when baked.
  • Bake for 11 mins. They should be a nice golden brown color. If not, give them another minute or two.Seven golden brown mini pie shells on a white serving dish with a red Valentine's Day towel in the background.
  • While the tart shells cool, make the chocolate cream filling.
  • Measure out the powdered sugar and cocoa powder and using a sifter or a fine mesh sieve, sift them both through to remove all lumps. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the softened cream cheese and mix it until smooth.
  • Carefully add the sifted powdered sugar and cocoa powder. Mix on low until combined and then mix on medium high until smooth.
  • Add the vanilla extract and mix until combined.
  • Switch from the paddle attachment to the whisk attachment and slowly add the heavy cream, mixing on low. Once the heavy cream is incorporated, mix on high until stiff peaks form.
  • Arrange the tart shells on a tray and fill with the chocolate cream filling. I used a spoon to add the filling and then a small spatula to flatten the surface of each mini tart.
  • Chill the tarts so that the chocolate cream filling sets. I chilled mine in the freezer for 2 hours. You can also chill in the fridge for about 4-6 hours or for up to a day.
  • If you’re adding the frosting hearts, do that once the filling has chilled and set. I used a piping bag with a really small tip and piped the hearts on with some extra cream cheese frosting that I had from another recipe. I piped the hearts on by making two upside down tear drops and meeting them at the bottom. I used a toothpick to perfect the heart shapes.Close up shot of mini chocolate tarts with little white hearts on top, on a white pottery serving tray with strawberries and sage leaves as garnish.
  • Serve and enjoy!


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