Mini Chocolate Raspberry Tarts

Why Make This Recipe

Mini chocolate raspberry tarts are the perfect treat for anyone who loves a sweet indulgence. They blend the rich taste of chocolate with the tartness of fresh raspberries, creating a delightful combination. These tarts are not only delicious but also look great on any dessert table. Whether you’re hosting a party, celebrating a special occasion, or simply wanting to treat yourself, these mini tarts are sure to impress.

How to Make Irresistible Mini Chocolate Raspberry Tarts

Ingredients

• 1 cup All-Purpose Flour (Gluten-free blend can work as a substitute.)
• 1/4 cup Powdered Sugar (Granulated sugar can be substituted if needed.)
• 1/2 cup Unsalted Butter (Opt for dairy-free butter or coconut oil for a dairy-free version.)
• 1 large Egg Yolk (Omit for a vegan option and use a flax egg instead.)
• 2-4 tablespoons Cold Water (Adjust based on the consistency needed.)
• 1/4 teaspoon Salt (Enhances the overall flavor.)
• 1 cup Heavy Cream (Substitute with coconut cream for a dairy-free alternative.)
• 8 ounces Semi-Sweet or Dark Chocolate (Choose dairy-free chocolate for a vegan option.)
• 2 tablespoons Unsalted Butter (Optional for extra shine; omit for dairy-free versions.)
• 1 teaspoon Vanilla Extract (Pure extract yields the best taste.)
• 1 cup Fresh Raspberries (Swap for strawberries, blueberries, or peaches if desired.)
• 1 tablespoon Powdered Sugar (Optional for dusting.)
• Fresh Mint Leaves (Optional for decoration.)

Directions

1. Make the Crust: In a large bowl, mix the all-purpose flour, powdered sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.

2. Preheat the Oven: Preheat your oven to 350°F (175°C).

3. Shape the Tarts: Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out small circles and press them into a mini muffin tin to form tart shells. Prick the bottoms with a fork to prevent bubbling.

4. Bake the Tarts: Bake for 15-20 minutes or until golden brown. Remove from the oven and let them cool.

5. Make the Filling: In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate, whisking until smooth. Add the optional butter and vanilla extract, mixing until well combined.

6. Assemble the Tarts: Pour the chocolate filling into the cooled tart shells. Top with fresh raspberries and sprinkle with powdered sugar if desired.

7. Chill: Refrigerate the assembled tarts for at least an hour to set.

How to Serve Irresistible Mini Chocolate Raspberry Tarts

Serve these mini tarts chilled for the best taste. You can add a fresh mint leaf on top for a touch of color and flavor. They are perfect for a dessert platter at parties or as a sweet ending to a family meal.

How to Store Irresistible Mini Chocolate Raspberry Tarts

Store the mini chocolate raspberry tarts in an airtight container in the refrigerator for up to three days. To maintain their crispness, it’s best to store them without the raspberries on top and add them just before serving.

Tips to Make Irresistible Mini Chocolate Raspberry Tarts

• If dough is too crumbly, add more cold water, a tablespoon at a time, until it holds together.
• For a smoother chocolate filling, use good quality chocolate.
• Experiment with different toppings like whipped cream or other seasonal fruits.

Variation

You can change up the berries by using strawberries, blueberries, or peaches instead of raspberries. Each fruit will give your tarts a unique flavor!

FAQs

Can I make the crust ahead of time?
Yes! You can prepare and chill the crust a day in advance. Just make sure to wrap it well in plastic wrap.

What can I use instead of heavy cream for dairy-free?
Coconut cream is a great substitute that will still give you a rich filling.

How do I prevent the crust from getting soggy?
Make sure to bake the crust until it is golden brown and fully cooked before adding the filling.

Making these mini chocolate raspberry tarts can be fun and rewarding. With a little effort, you’ll create a dessert that everyone will love!

Mini Chocolate Raspberry Tarts

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: jurgentukur
• Total Time: 60 minutes
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delightful mini tarts combining rich chocolate and tart raspberries, perfect for any occasion.

---

Ingredients

• 1 cup All-Purpose Flour
• 1/4 cup Powdered Sugar
• 1/2 cup Unsalted Butter
• 1 large Egg Yolk
• 2-4 tablespoons Cold Water
• 1/4 teaspoon Salt
• 1 cup Heavy Cream
• 8 ounces Semi-Sweet or Dark Chocolate
• 2 tablespoons Unsalted Butter (optional)
• 1 teaspoon Vanilla Extract
• 1 cup Fresh Raspberries
• 1 tablespoon Powdered Sugar (optional for dusting)
• Fresh Mint Leaves (optional for decoration)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, mix the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water until the dough forms. Chill for 30 minutes.
2. Preheat your oven to 350°F (175°C).
3. Roll out the chilled dough to about 1/8 inch thick, cut into small circles, and press into a mini muffin tin. Prick the bottoms with a fork.
4. Bake for 15-20 minutes or until golden brown. Let cool.
5. Heat the heavy cream in a saucepan until simmering. Remove from heat and add chocolate, whisking until smooth. Mix in optional butter and vanilla.
6. Pour the chocolate filling into cooled tart shells. Top with raspberries and sprinkle with powdered sugar if desired.
7. Refrigerate for at least an hour to set.

Notes

Serve chilled. Add mint leaves for decoration. Store tarts in an airtight container for up to three days without raspberries.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French