Mini tarts—so tiny and so charming! These little treats are irresistible. Don’t worry if you don’t own a set of miniature tart pans: mason jar lids make perfect molds. If you enjoyed the mason jar lid pies before, you’ll love these mason jar tarts just as much.
I’d like to be the person who always carries a stash of mini tarts. Imagine smoothing over an awkward parking mishap with a pretty tart handed to the neighbor, or calming your partner after you’ve accidentally locked both of you out in freezing weather. A mini tart has diplomatic powers—if only it were always within reach.
Use any chocolate you like for the filling—follow the simple ratio: 1 cup of chocolate chips for every two tarts. Multiply the ingredients to serve more people or keep it small for just a couple. I used white chocolate and swirled in seedless raspberry jam, but feel free to experiment with other jams, curds, or flavorings.
Tip for heart shapes: place a small drop of jam on the chocolate surface, let it sit for about 10 seconds, then drag a toothpick through the center of the drop to form a heart. If you prefer a rustic look, swirl the jam with a toothpick for a more carefree design. Imperfection looks great on these tiny tarts—don’t stress the details.
Yes—the tarts pop out of the mason jar rings cleanly because the crust contains enough butter to hold together. To remove them, grip the ring and gently push up from the bottom with your thumbs. A few crumbs might fall away, but the crust should remain intact. Chill the assembled crusts briefly in the fridge to firm them before filling. After the chocolate sets in the fridge, allow the tarts to return to room temperature before serving so the chocolate is pleasantly soft.
Mason Jar Lid Tarts: White Chocolate Graham
Mini tarts are irresistibly cute. If you don’t have small tart pans, mason jar lids are an easy and effective substitute.
30 minutes
10 minutes
40 minutes
Ingredients
- 4 sheets graham crackers, broken into pieces
- 3 tablespoons unsalted butter, melted
- 2 teaspoon sugar
- 2 cups white chocolate chips
- 1/4 cup heavy cream
- 2–3 teaspoons raspberry jam for swirling
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the graham crackers and sugar until finely ground. Stream in the melted butter and pulse until the mixture resembles coarse crumbs or wet sand and holds together when squeezed. Avoid over-mixing or it will become doughy.
- Arrange four mason jar rings on a small baking sheet and place the jar lids inside the rings with the rubber side down and the metal rim up.
- Divide the graham cracker mixture among the lids. Use a small glass or measuring cup to press the crumbs firmly into the center and up the sides to form a crust.
- Bake for 10 minutes, then cool completely on a wire rack.
- To melt the white chocolate, bring 1 cup of water to a boil in a small saucepan. Place a heatproof glass bowl over the pan without letting the bowl touch the water. Add the white chocolate chips and heavy cream to the bowl.
- Turn off the heat and set the bowl over the pan, stirring constantly until the chocolate is smooth and fully melted. If needed, briefly reheat the water, but go slowly to avoid overheating the chocolate.
- Pour the melted white chocolate into the cooled tart shells. Tap the baking sheet gently to release air bubbles and let the chocolate sit for about 10 minutes.
- Drop small dots of jam onto the chocolate surface, wait a few seconds, then drag a toothpick through each dot to create swirls or heart shapes.
- Refrigerate the tarts for a few hours to set the chocolate. Before serving, allow them to come back to room temperature so the filling is soft and not rock-hard.
- Store the tarts refrigerated for up to 2 days.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 662Total Fat: 42gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 57mgSodium: 147mgCarbohydrates: 67gFiber: 1gSugar: 58gProtein: 6g
Did you make this recipe?
Share your thoughts or post a photo of your finished tarts to show how yours turned out.