Description
Elegant, rich, and bursting with flavor, these Mini Chocolate Raspberry Tarts are the ultimate indulgent dessert. A crisp, buttery tart shell is filled with silky dark chocolate ganache and topped with fresh raspberries for the perfect combination of rich and fruity. Whether you’re hosting a dinner party, planning a romantic evening, or just treating yourself, these bite-sized tarts are a show-stopper.
They look fancy but are surprisingly simple to make—and absolutely unforgettable with every bite.
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Ingredients
For the Tart Shells:
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1½ cups all-purpose flour
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½ cup powdered sugar
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½ cup unsalted butter, cold and cubed
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1 large egg yolk
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1–2 tbsp cold water (as needed)
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¼ tsp salt
For the Chocolate Ganache:
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¾ cup heavy cream
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6 oz semi-sweet or dark chocolate, chopped (or chips)
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1 tbsp unsalted butter (optional, for extra shine)
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½ tsp vanilla extract
For the Topping:
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1½ cups fresh raspberries
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Powdered sugar (for dusting, optional)
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Fresh mint leaves (optional for garnish)
Instructions
Step 1: Make the Tart Dough
In a food processor or bowl, combine flour, powdered sugar, and salt.
Add cold butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs.
Add egg yolk and 1 tbsp cold water. Mix just until dough starts to come together. Add more water, a little at a time, if needed.
Step 2: Chill and Roll
Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Roll out dough on a lightly floured surface to about ⅛ inch thick.
Cut circles to fit your mini tart pans or muffin cups. Press dough into each cavity, trimming excess.
Step 3: Bake the Tart Shells
Preheat oven to 350°F (175°C).
Prick the bottoms of the tart shells with a fork to prevent puffing.
Bake for 10–12 minutes, or until lightly golden.
Let cool completely in the pans.
Step 4: Make the Chocolate Ganache
In a small saucepan, heat heavy cream over medium heat until just beginning to simmer—don’t boil.
Pour hot cream over chopped chocolate in a bowl. Let sit for 1–2 minutes, then whisk until smooth.
Stir in butter and vanilla extract until fully incorporated and glossy.
Step 5: Fill the Tart Shells
Spoon or pipe ganache into the cooled tart shells, filling almost to the top.
Let tarts sit at room temperature or refrigerate for 20–30 minutes until set.
Step 6: Add Raspberries & Garnish
Top each tart with 2–3 fresh raspberries (or more, depending on size).
Dust lightly with powdered sugar and garnish with mint if desired.
Serve chilled or at room temperature.
Notes
- Chill the Dough – Cold dough helps prevent shrinkage during baking.
- Use Quality Chocolate – The better the chocolate, the richer the ganache.
- Don’t Overfill – Leave a little space at the top for raspberries to sit nicely.
- Fresh is Best – Use firm, ripe raspberries for the best flavor and presentation.
- Make it Glossy – A small amount of butter adds a beautiful shine to the ganache.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 12 minutes
- Cuisine: American-French Inspired