Mini Chocolate Raspberry Tarts

Looking for a dessert that’s rich, beautiful, and shockingly easy to make? Say hello to Mini Chocolate Raspberry Tarts—buttery, crisp shells filled with a silky chocolate ganache and topped with juicy fresh raspberries. These bite-sized treats are as stunning as they are satisfying, blending dark chocolate depth with bright berry tang in the most delicious way.

Whether you’re hosting a dinner party, celebrating something special, or just want a little indulgence for yourself, these tarts deliver serious wow-factor with minimal effort.

Why You’ll Love This Recipe

Beautiful & Impressive – A show-stopper that looks straight out of a patisserie.
Rich Chocolate Center – Creamy ganache that melts in your mouth.
Juicy Fresh Berries – Raspberries cut through the richness beautifully.
Make-Ahead Friendly – Prep the crusts in advance for stress-free entertaining.
Perfectly Portable – Mini size makes them ideal for gifting or parties.

Ingredients You’ll Need (Makes 10–12 Mini Tarts)

For the Shells:

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

For the Ganache Filling:

• ½ cup heavy cream
• 6 oz good-quality dark chocolate (60–70%), chopped
• 1 tablespoon butter
• ½ teaspoon vanilla extract (or raspberry extract for a twist)

For the Topping:

• 1 pint fresh raspberries
• Optional: chocolate curls, powdered sugar, or edible gold flakes

Tools You’ll Need

• Mini tart pans or silicone muffin molds
• Food processor (optional)
• Saucepan
• Mixing bowls
• Whisk or spatula
• Baking sheet

Step-by-Step Instructions

Step 1: Make the Tart Shells
Combine flour and sugar in a bowl (or pulse in a food processor). Cut in cold butter until mixture resembles crumbs. Add egg yolk and just enough ice water to form a dough. Press into a disk, wrap, and chill for 30 minutes.

Step 2: Bake the Shells
Roll and press dough into mini tart pans or muffin molds. Prick bottoms and bake at 375°F (190°C) for 10–12 minutes until golden. Let cool completely.

Step 3: Make the Ganache
Heat cream just to a simmer. Pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Add butter and vanilla, stir until glossy.

Step 4: Fill & Chill
Spoon ganache into each shell and gently tap to level. Chill for 20–30 minutes until slightly set.

Step 5: Add Berries & Serve
Top each tart with a raspberry or two. Add extra flair with powdered sugar or chocolate shavings. Serve slightly chilled or room temp.

Tips for Success

Use quality chocolate – It makes all the difference in flavor and texture.
Don’t overbake the crusts – Keep them light golden for a delicate crunch.
Make it festive – Add a drizzle of raspberry sauce or whipped cream for holiday vibes.
Chill thoroughly – Cold ganache is smoother, silkier, and easier to slice.

Serving Suggestions

• Serve with champagne or espresso for an elegant finish.
• Plate with a swirl of berry coulis or drizzle of salted caramel.
• Wrap in boxes for DIY edible gifts during the holidays or Valentine’s Day.

How to Store & Make Ahead

Store: Keep refrigerated in an airtight container for up to 3 days.
Make Ahead: Bake and store tart shells separately. Fill with ganache and top the day of serving.
Freeze: Freeze tart shells (unfilled) for up to 1 month. Assemble fresh.

Frequently Asked Questions

Can I use store-bought shells?
Yes! Mini pastry shells or even phyllo cups work in a pinch.

Can I use milk chocolate?
Definitely—just reduce cream slightly for a firmer set.

Can I make these gluten-free?
Use a 1:1 gluten-free flour blend in the crust for easy adaptation.

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

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