Description
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.
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Ingredients
For the Tart Shells:
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1 ¼ cups all-purpose flour
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¼ cup powdered sugar
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½ cup unsalted butter (cold, cubed)
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1 large egg yolk
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1–2 tablespoons ice water
For the Chocolate Ganache:
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¾ cup heavy cream
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6 oz semi-sweet or dark chocolate (chopped)
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1 tablespoon butter
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1 teaspoon vanilla extract
Toppings:
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1 pint fresh raspberries
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Powdered sugar or chocolate shavings (optional)
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Cuisine: French-inspired / Modern Dessert