Decadent Raspberry Chocolate Tartlets: An Easy Guide to Homemade Mini Desserts
These exquisite Raspberry Chocolate Tartlets are the epitome of deliciousness and decadence, making them the perfect little treats for any elegant occasion, from a delightful tea party to a romantic Valentine’s Day celebration. They masterfully combine the buttery crispness of homemade tartlet shells, the rich, velvety indulgence of a dark chocolate ganache filling, and the bright, tangy burst of fresh raspberries. This recipe offers a delightful culinary journey, resulting in a dessert that is as visually appealing as it is utterly satisfying.
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Why You’ll Adore These Raspberry Chocolate Tartlets
There’s an undeniable charm and elegance to these mini tarts that makes them utterly irresistible. At their heart, they are a celebration of simplicity, requiring just a few key components: delicate homemade tartlet shells, a luscious chocolate ganache, and vibrant fresh raspberries. If you’re a fan of the classic pairing of rich, smooth dark chocolate with the bright, slightly tart flavour of fresh raspberries, then these Chocolate Raspberry Tartlets are destined to become a new favourite. For those who prefer a larger indulgence, you might also love our Chocolate Raspberry Tart recipe!
The foundation of these individual desserts lies in their homemade buttery pastry shells, crafted using a traditional Pâte Sablée (French Shortcrust Pastry). Baked in charming individual tartlet tins, these shells provide a perfect contrast to the creamy filling. However, for those seeking a quicker route, feel free to use high-quality store-bought tartlet shells. This allows you to focus solely on creating the divine chocolate ganache filling, which requires only three essential ingredients.
These Raspberry and Chocolate Tartlets are not only incredibly fun to bake but also offer the significant advantage of being prepared in advance. This makes them an ideal choice for entertaining, whether you’re hosting a sophisticated tea party or a festive dinner. Imagine them gracing a dessert buffet alongside other delightful creations like Mini Chocolate Tarts and Chocolate Orange Tartlets – a truly impressive spread!
Deeply in love with the combination of chocolate and raspberry? You must also explore our Raspberry Truffles and decadent Raspberry Brownies. And for even more raspberry goodness, don’t miss our delightful Double Raspberry Tart!
Essential Ingredients for Perfect Tartlets
Crafting these delectable Mini Raspberry Chocolate Ganache Tarts involves three distinct yet harmonious elements: the crunchy tartlet shells, the silken chocolate ganache, and the vibrant fresh raspberries. Each plays a crucial role in the overall taste and texture experience.
For precise measurements and quantities, please refer to the detailed recipe card below.
For the Tartlet Shells (Pâte Sablée):
- Dry Ingredients: You’ll need a carefully balanced mix of Plain / All-Purpose Flour, fine Icing Sugar (also known as powdered sugar) for tenderness, and a crucial pinch of Salt to enhance all the flavours. For the smoothest dough, I always recommend sifting your flour and icing sugar before incorporating them.
- Butter: Opt for Unsalted and very cold butter, cut into small cubes. The coldness of the butter is paramount for creating a tender, flaky pastry crust.
- Egg: A single medium-sized egg provides the necessary moisture and binds the dough. It can be whisked lightly beforehand or added directly from its shell into a food processor for ease.
For an even deeper chocolate flavour in your tartlet shells, consider using our rich Chocolate Pie Dough recipe instead of the classic Pâte Sablée.
For the Indulgent Chocolate Ganache Filling & Raspberry Topping:
- Chocolate: The star of the ganache, Dark Cooking Chocolate, is essential. I personally prefer a 70% cocoa solid variety for its intense, rich flavour. Always prioritise good quality chocolate as it directly impacts both the taste and luxurious texture of your ganache. It’s critical to use proper cooking chocolate or couverture chocolate, not standard eating chocolate or chocolate chips, as these often contain stabilizers that prevent them from melting and setting correctly for ganache. If using a chocolate bar, ensure it’s finely chopped for even melting.
It’s important to understand that couverture chocolate callets, which I frequently use, are distinct from typical chocolate chips. Most chocolate chips are formulated to hold their shape when baked and will not melt into the smooth, silky ganache consistency achieved with quality cooking chocolate or couverture.
- Cream: Heavy Cream (often labelled as thickened cream, with at least 30% fat content) is needed. Heat it to a gentle simmer on the stove before combining with the chocolate.
- Raspberries: Only fresh raspberries will do for the topping, providing that perfect vibrant colour and tart contrast.
For an alternative, even creamier chocolate filling, you might consider using a luscious Chocolate Cremeux or a classic Chocolate Pastry Cream.
Optional Enhancements and Garnish Ideas
To further elevate the flavour profile of your chocolate ganache, consider incorporating a few optional ingredients during its preparation. A touch of instant coffee granules, dissolved in the cream as it heats, can deepen the chocolate’s complexity. A tiny sprinkle of Sea Salt can beautifully balance the sweetness, while some Orange Zest can introduce a delightful, fruity brightness to the filling.
For a beautiful finishing touch, I often garnish these tartlets with simple, fresh Mint leaves. However, feel free to get creative! Other excellent options include a dusting of desiccated coconut, a light sprinkle of cocoa powder, or elegant chocolate curls for added texture and visual appeal.
How to Master Chocolate and Raspberry Tartlets
Crafting the Perfect Tartlet Pastry Dough
If you’re embarking on the delightful journey of making your own tartlet crusts, the first crucial step is to prepare the pastry dough. My preferred method is using a food processor for efficiency, but this versatile dough can also be beautifully made by hand. For detailed instructions on the hand-mixing method, refer to my comprehensive Pâte Sablée recipe.
- Step 1 (Photo 1): Begin by precisely measuring your dry ingredients. Place the sifted Plain / All-Purpose Flour, Icing Sugar, and a pinch of fine Salt into the bowl of your food processor. Give it a few quick pulses to ensure these ingredients are thoroughly combined. Next, add the very cold, unsalted Butter, which you’ve cut into small, uniform cubes. The coldness of the butter is essential for achieving the desired flaky texture.
- Step 2 (Photo 2): Continue to pulse the mixture in the food processor. Your goal is to mix until the butter is finely incorporated, resembling fine breadcrumbs or coarse sand. Resist the urge to overmix at this stage. The size of these butter crumbs influences the final texture: larger crumbs yield a flakier pastry, while for these tartlets, we aim for smaller, finer crumbs to achieve a more delicate, tender crust.
- Step 3 (Photo 3): Now, it’s time to add the binding agent: the medium-sized Egg. Whether you pre-whisk it or add it directly from the shell, the food processor will effortlessly mix it in.
- Step 4 (Photo 4): Pulse again until a rough, shaggy dough begins to form. Don’t be alarmed if the dough appears quite crumbly at this point; it will come together beautifully when you roll it out. To check if the pastry is adequately mixed, gather a small amount of crumbs in your hand and press them together. If they easily stick and form a smooth, cohesive dough, it’s ready. If the dough still seems too dry or refuses to come together after sufficient mixing, you might need to add a very small amount of cold water, one tablespoon at a time, until the desired consistency is reached. This can sometimes occur if the egg you used was on the smaller side.
Shaping & Baking the Perfect Tartlet Shells
- Step 5 (Photo 5): Carefully transfer the rough pastry dough onto a large sheet of baking paper. Gently bring all the crumbs together to form a cohesive ball. You might need to work the dough slightly with your hands to fully incorporate any remaining loose crumbs. Cover the dough with a second sheet of baking or parchment paper, then use a rolling pin to roll it out evenly to a consistent thickness of approximately 4 mm (about 1/8 inch). Once rolled, place the dough, still between the parchment paper, onto a flat tray and refrigerate it to chill and rest for a minimum of one hour, or up to 24 hours. This crucial chilling period helps relax the gluten and solidify the butter, preventing the pastry from shrinking during baking.
- Step 6 (Photo 6): Remove the chilled dough from the fridge and carefully peel off the top layer of baking paper. Using a round cookie cutter or the rim of a glass, cut out disks of pastry that are slightly larger than the tartlet pans you intend to use. This extra margin ensures a perfect fit.
For reference, I typically use these handy Mini Tart Pans, which measure 7 cm (approximately 2.75 inches) in width. For these pans, I cut my pastry disks to be about 10 to 12 cm (3.8 to 4.7 inches) wide. These particular tartlet tins are designed so that the baked shells can slide out effortlessly, eliminating the need for pans with removable bottoms.
- Step 7 (Photo 7): Carefully lift each pastry disk and gently line your tartlet tins, pressing softly against the sides to ensure the pastry conforms to the pan’s shape and slides down without tearing. For an extra touch of definition, you can optionally use a stiff straw or a similar thin utensil to press along each fluted edge, enhancing their crisp, professional appearance. Finally, gently dock the bottom of each pastry shell with a fork. This prevents the base from puffing up during baking.
If at any point the pastry dough feels too stiff and difficult to work with, allow it to sit at room temperature for a few minutes. The butter will soften slightly, making it more pliable. Conversely, if the pastry becomes too soft or starts to tear, return it to the fridge for a few minutes to allow the butter to firm up again.
- After lining, place the tartlet shells back in the fridge to chill for at least another hour, or up to 24 hours. This second chilling period is vital for maintaining their shape during baking. While they are chilling, preheat your oven to 160°C (325°F). For an extra safeguard against shrinkage, you can place the filled tins in the freezer for 10 to 15 minutes as the oven preheats.
- Step 8 (Photo 8): Before baking, cover the inside of each pastry crust with a small piece of baking paper, then fill them with baking weights, dried beans, or rice. This ‘blind baking’ technique helps to keep the pastry shell’s shape intact. Bake for 15 minutes. After this initial bake, carefully remove the weights and baking paper, then return the shells to the oven for an additional 10 minutes, or until they are lightly golden and fully cooked. Once baked, remove them from the oven and allow them to cool completely in their tins before handling.
Crafting the Dark Chocolate Ganache Filling & Raspberry Topping
Once your homemade tartlet shells are perfectly baked and have cooled completely, you can begin preparing the luxurious filling. The cooled shells can be stored at room temperature in an airtight container for up to 24 hours before filling, offering great flexibility for your baking schedule.
- Step 9 (Photo 9): Place your chosen Dark Cooking Chocolate (finely chopped if using a bar) into a heat-proof mixing bowl. In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, showing small bubbles around the edges. Crucially, do not let it boil vigorously. Pour half of this hot cream over the chocolate in the bowl. Let it sit undisturbed for 2 to 3 minutes; this allows the chocolate to begin melting from the residual heat. Then, using a stiff spatula or silicone spatula, gently stir the mixture in a circular motion, starting from the center and gradually working outwards. This gentle technique helps to emulsify the chocolate and cream smoothly.
- Step 10 (Photo 10): Pour the remaining hot cream over the chocolate mixture. Continue to stir gently with your spatula until the chocolate is fully melted, and the ganache becomes perfectly smooth, glossy, and emulsified. Using a spatula, as opposed to a whisk, is key here as it minimises the incorporation of air bubbles, ensuring a beautifully smooth and dense ganache.
If, after adding all the cream, some chocolate pieces still resist melting, or if the cream has cooled too much, you can gently reheat the entire mixture over a double boiler (bain-marie). This indirect heat will help the chocolate fully melt without scorching. Fine chopping of your chocolate or using chocolate callets from the start significantly aids in faster, smoother melting.
- Step 11 (Photo 11): While the chocolate ganache is still warm and pourable, carefully fill the cooled tartlet shells. You can use a pastry bag for a neater, more controlled fill, or simply spoon the ganache directly into each shell. Once filled, gently tap each tartlet on a hard surface. This action helps to release any trapped air bubbles and ensures the ganache settles into an even, level surface.
- Step 12 (Photo 12): Immediately after filling and while the ganache is still soft and pliable, gently press the fresh Raspberries into the surface. I find that three raspberries per tartlet create a beautiful and balanced presentation, both aesthetically and in terms of flavour.
- Finally, place the assembled tartlets in the refrigerator to chill. They will need at least an hour for the ganache to fully set. They can be prepared up to 24 hours in advance before serving, though for the freshest raspberry flavour and crispest pastry, serving them within a few hours of assembly is ideal.
To serve, enjoy them as they are, or add an extra touch of elegance with a light dusting of icing sugar and a few vibrant fresh mint leaves for garnish.
Frequently Asked Questions (Recipe FAQs)
Absolutely! While making your own mini tart shells from scratch is a rewarding experience and ensures the freshest pastry, using pre-made, store-bought tartlet shells is a fantastic time-saving option, especially when preparing for a party. This allows you to focus purely on the delicious chocolate ganache and raspberry topping. The homemade shells in this recipe are designed to have a diameter of approximately 7 cm (2.75 inches).
No problem at all! If you don’t possess dedicated tartlet pans like the ones specifically recommended here, you have several excellent alternatives. Small tart rings work perfectly, or you can get creative and follow my recipe for making Tartlet Shells in a Muffin Pan! This allows you to enjoy these delightful treats even with standard baking equipment.
For the most exquisite ganache, it’s crucial to select a high-quality dark cooking chocolate. I highly recommend one with at least 70% cocoa solids for a deep, intense chocolate flavour that pairs beautifully with the raspberries. If you prefer a slightly sweeter dessert, a chocolate with a lower cocoa percentage (e.g., 60-65%) would also work well. The key is to use proper cooking chocolate (often finely chopped from a bar) or couverture chocolate. These types are formulated to melt smoothly and set without becoming grainy or splitting, unlike regular eating chocolate bars or most chocolate chips, which often contain stabilisers that can interfere with the ganache’s perfect consistency.
My personal favourite way to finish these elegant tartlets is with a few fresh Mint leaves, which add a beautiful pop of colour and a refreshing aroma. However, the possibilities for garnishing are endless and allow for wonderful customisation! Consider dusting them with a fine layer of icing sugar for a delicate look, sprinkling them with toasted desiccated coconut for added texture, or adorning them with elegant chocolate curls. For an extra flavour dimension, a tiny bit of grated lemon or orange zest can also add a delightful citrusy brightness that complements the chocolate and raspberries perfectly.
Expert Tips for Achieving Perfect Tartlets
- Prioritize Chilling and Resting Times for Pastry: Never underestimate the importance of the chilling and resting phases for your tartlet pastry dough. These steps are absolutely critical to ensure the pastry remains stable, preventing any unwanted shrinkage, movement, or collapse during baking. Adequate chilling allows the gluten to relax and ensures the butter stays very cold, contributing to a wonderfully tender and crisp crust.
- Monitor Pastry Temperature When Lining Tins: Be highly aware of the temperature and texture of your pastry dough as you’re lining the tartlet shells. If the dough is too cold, it will be brittle and difficult to work with; allow it to warm up slightly at room temperature until it becomes pliable. Conversely, if the pastry becomes too warm, the butter will soften excessively, making the dough sticky and prone to breaking. If this happens, simply place it back in the fridge for a few minutes to firm up.
- Troubleshooting Ganache Melting: If, after adding all the hot cream, your chocolate still hasn’t fully melted into a smooth ganache, don’t despair! You can effectively continue to melt and emulsify the ganache by placing your mixing bowl over a double boiler (a saucepan with simmering water, ensuring the bowl doesn’t touch the water). Starting with finely chopped chocolate or using high-quality chocolate callets will significantly aid in faster and more uniform melting from the very beginning.
- Experiment with Serving Temperatures for Varied Textures: The serving temperature of your tartlets can dramatically alter their texture, offering two distinct experiences. For a denser, firmer, and more set ganache texture with a crisper crust, serve them directly from the refrigerator. If you prefer a fudgier, softer, and more yielding ganache that melts in your mouth, allow the tartlets to sit at room temperature for approximately 30 minutes before serving. Both are delightful, so choose based on your preference!
Common Issues and Solutions
- The pastry dough is too dry or crumbly: This is often an indicator that the egg you used was slightly too small, or perhaps the initial measurements were a little off. The solution is simple: gradually add a very small amount of very cold water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together and can be formed into a ball. Be careful not to add too much water, as this can make the pastry tough.
- The tartlet shells moved, shrank, or collapsed during baking: This common issue almost always stems from insufficient chilling and resting time for the pastry dough. The chilling periods are vital for two reasons: they allow the gluten strands in the dough to relax, preventing shrinkage, and they ensure the butter remains firm when it enters the hot oven. If the butter melts too quickly, the pastry loses its structure and can collapse. Always adhere to the recommended chilling times for a perfect result.
- The chocolate ganache split or has a grainy texture: A split or grainy ganache typically indicates an issue with the emulsion – meaning the fat and water components of the chocolate and cream haven’t properly bonded. First, try whisking the ganache vigorously and consistently for a few minutes; sometimes this is enough to bring it back together. If it remains stubborn, an immersion blender can often rescue a split ganache by creating a smooth emulsion. As a last resort, very slowly add a tiny bit more warm cream (a teaspoon at a time) while continuing to stir or blend. It’s also possible for ganache to become grainy if the chocolate overheated and burnt during the melting process; always melt chocolate gently.
Storage & Freezing Guidelines
These delightful chocolate raspberry tartlets are at their absolute best when served within 24 hours of assembly, ensuring the pastry remains perfectly crisp and the raspberries are at their freshest. However, they can still be enjoyed for 2 to 3 days when stored properly in an airtight container in the refrigerator.
For convenience, the tartlet shells themselves are quite versatile for advance preparation. You can prepare them unbaked and keep them in their tins in the fridge for up to 24 hours. Alternatively, baked tartlet shells can be stored at room temperature in an airtight container for up to 24 hours before you’re ready to fill them. For the optimal texture – a delightful contrast between the creamy filling and crunchy pastry – I highly recommend filling the shells with the chocolate ganache and fresh raspberries just a few hours before you plan to serve them.
While the unbaked or baked tartlet shells freeze exceptionally well (preferably unbaked and still within their tins to maintain shape), I do not recommend freezing the tartlets once they have been filled with the ganache and raspberries. Freezing can alter the texture of both the ganache (making it slightly grainy) and the raspberries (making them mushy upon thawing), compromising the overall quality of this delicate dessert.
Discover More Delicious Tartlet Recipes
If you’ve fallen in love with these Raspberry Chocolate Tartlets, you’ll be thrilled to explore our other fantastic tartlet creations. Each recipe offers a unique blend of flavours and textures, perfect for any occasion or craving:
- Raspberry Frangipane Tartlets: A delightful blend of sweet raspberries and almond-infused frangipane.
- Lemon Curd Tartlets: Zesty and refreshing, these mini tarts are bursting with vibrant lemon flavour.
- Strawberry Custard Tartlets: A classic combination of fresh strawberries atop creamy custard.
- Mini Fruit Tarts: A colourful assortment of seasonal fruits nestled in smooth pastry cream.
- Salted Caramel Tartlets: Indulgent, sweet, and savoury—a true treat for caramel lovers.
- Mini Chocolate Caramel Tarts: The ultimate combination of rich chocolate and gooey caramel in a mini format.
- Mini Butterscotch Tartlets: A sweet and comforting classic, perfect for a nostalgic dessert.
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Recipe
Raspberry Chocolate Tartlets
Print Recipe
Ingredients
Shortcrust Pastry Tartlet Shells
- 250 gr (1 2/3 cup) Plain / All-Purpose Flour
- 50 gr (1/2 cup) Icing Sugar, or powdered sugar, for tender crust
- 1 pinch Fine Table Salt
- 120 gr (1/2 cup) Unsalted Butter, very cold and cubed
- 1 Egg, medium size, to bind the dough
Chocolate & Raspberry Filling
- 150 gr (5oz) Dark Cooking Chocolate, 70% cocoa solids recommended, finely chopped
- 180 ml (3/4 cup) Thickened / Heavy Cream, 30% fat content, brought to a simmer
- 200 gr (7oz) Fresh Raspberries, for topping and garnish
Instructions
Shortcrust Pastry Tartlet Shells
- Combine the sifted Flour, Icing Sugar, and Salt in a food processor bowl. Pulse briefly to mix. Add the very cold, cubed Unsalted Butter. Pulse until the mixture resembles fine breadcrumbs (refer to Note 1 for texture guidance).
- Add the medium-sized Egg. Continue to mix until a rough, shaggy dough begins to form. Do not worry if it appears crumbly; it will come together when rolled (see Note 2 for consistency check).
- Transfer the dough onto a large sheet of baking paper and gently form it into a ball. Cover with a second sheet of baking/parchment paper and roll to a uniform thickness of approximately 4 mm (1/8 inch). Place the rolled dough, still between the paper, on a flat tray and refrigerate for at least 1 hour, or up to 24 hours, to chill and rest.
- Once chilled, remove the top baking paper. Cut out pastry disks slightly larger than your tartlet pans (see Note 3 for sizing). Carefully line the tartlet pans with the pastry, gently pressing along the sides. Optionally, define the fluted edges using a stiff straw (see Note 4). Dock the bottom of each pastry with a fork.
- Return the lined tartlet shells to the fridge to chill for at least one hour, or up to 24 hours. Preheat your oven to 160°C (325°F).
- Line each crust with a small piece of baking paper, then fill with baking weights, dried beans, or rice. Bake for 15 minutes. Remove the weights and baking paper, then bake for an additional 10 minutes, or until lightly golden. Allow to cool completely in their tins.
Chocolate & Raspberry Filling
- Place the finely chopped Dark Cooking Chocolate (or chocolate callets) in a heat-proof mixing bowl. In a small saucepan, heat the Thickened / Heavy Cream over medium heat until it just begins to simmer.
- Pour half of the hot cream over the chocolate. Let it sit for 2 to 3 minutes, then gently stir with a stiff spatula in a circular motion to begin melting and mixing the chocolate. Pour in the remaining hot cream and continue stirring until the ganache is fully melted, smooth, and shiny (refer to Note 5 for ganache tips).
- While the ganache is still warm, carefully pour it into the cooled tartlet shells. You can use a pastry bag or simply a spoon. Gently tap each tartlet on a hard surface to release any air bubbles and help the ganache spread evenly.
- Immediately, while the ganache is still soft, gently press the Fresh Raspberries into the surface. (I typically use 3 raspberries per tartlet).
- Place the finished tartlets in the refrigerator to set for at least one hour, or until the ganache is firm. They can be stored in the fridge for up to 24 hours before serving for optimal freshness.
- Optionally, garnish with a light dusting of icing sugar and/or fresh Mint leaves just before serving.
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Notes
- Pastry Crumb Texture: The size of the butter crumbs directly impacts the flakiness of your pastry. For these elegant tartlets, we’re aiming for a tender, delicate crust rather than an overly flaky one, so ensure your butter crumbs are very small and fine.
- Dough Consistency Check: It’s normal for the dough to appear somewhat crumbly after mixing. To verify it’s ready, take a small portion and press it between your fingers. If it holds together and forms a smooth piece, the dough is perfectly mixed. If it still feels too dry, you may need to add a touch of very cold water (one tablespoon at a time) to achieve the right consistency, especially if your egg was on the smaller side.
- Tartlet Pan & Pastry Sizing: I used Mini Tart Pans with a diameter of 7 cm (approximately 2.75 inches). For these, I cut my pastry disks to be about 10 to 12 cm (3.8 to 4.7 inches) wide, providing enough overlap to line the tins comfortably.
Nutrition (per serving)