Description

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.

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Ingredients

Scale

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

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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.

Notes

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.