Mini Chocolate Raspberry Tarts

When you’re looking for a dessert that feels fancy but is secretly easy, Mini Chocolate Raspberry Tarts hit all the right notes. These little beauties combine a silky, rich chocolate ganache with the tart freshness of juicy raspberries—all nestled in a crisp, buttery tart shell.

Perfect for brunches, bridal showers, or just treating yourself on a quiet weekend, these tarts are a stunning (and delicious) way to show off with minimal effort.

Why You’ll Love This Recipe

Ultra-Rich Chocolate Ganache – Smooth, silky, and indulgent.
Fresh Berry Brightness – Raspberries add a tangy pop that cuts through the richness.
Mini, But Mighty – Individual portions = perfect for entertaining.
Elegant & Easy – Looks fancy, but comes together in under an hour.
Customizable – Swap berries, add whipped cream, or sprinkle with sea salt.

Ingredients You’ll Need (12 Mini Tarts)

For the Tart Shells:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter (cold, cubed)
• 1 large egg yolk
• 1–2 tablespoons ice water

For the Chocolate Ganache:

• ¾ cup heavy cream
• 6 oz semi-sweet or dark chocolate (chopped)
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Toppings:

• 1 pint fresh raspberries
• Powdered sugar or chocolate shavings (optional)

Tools You’ll Need

• Mini tart pans or a muffin tin
• Mixing bowls
• Whisk
• Saucepan
• Measuring cups & spoons
• Rolling pin (optional)

Step-by-Step Instructions

Step 1: Make the Tart Dough
In a bowl, combine flour and powdered sugar. Cut in the cold butter until crumbly. Add egg yolk and 1 tablespoon of water; mix just until dough comes together. Chill for 20 minutes.

Step 2: Bake the Tart Shells
Preheat oven to 375°F (190°C). Press dough into mini tart pans or muffin cups. Prick bottoms with a fork. Bake for 10–12 minutes until lightly golden. Cool completely.

Step 3: Prepare the Ganache
Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth. Add butter and vanilla; mix until glossy.

Step 4: Fill & Chill
Spoon ganache into cooled tart shells. Top with fresh raspberries and chill for at least 30 minutes until set.

Step 5: Garnish & Serve
Dust with powdered sugar or chocolate curls for a bakery-worthy finish. Serve chilled or at room temp.

Tips for Perfect Tarts

Use high-quality chocolate – It really makes a difference.
Chill the dough – Prevents shrinkage while baking.
Use a piping bag – For neat, even ganache filling.
Add texture – A sprinkle of sea salt or chopped hazelnuts adds contrast.

Serving Suggestions

• Serve with espresso or red wine for an elevated dessert pairing.
• Add a dollop of whipped cream or a scoop of vanilla bean ice cream.
• Arrange on a platter for a brunch or holiday dessert table.

How to Store

In the Fridge: Store in an airtight container for up to 3 days.
Make Ahead: Bake tart shells a day ahead and fill just before serving.
Freeze: Unfilled tart shells can be frozen for up to 2 months.

Frequently Asked Questions

Can I use store-bought tart shells?
Absolutely! Look for mini phyllo shells or shortcrust tartlets.

Can I swap raspberries for another fruit?
Yes—strawberries, blueberries, or cherries all work beautifully.

Can I make these vegan?
Use a dairy-free ganache with coconut cream and vegan chocolate, and a vegan butter substitute in the crust.

Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Cuisine: French-inspired / Modern Dessert

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