Mini Chocolate Raspberry Tarts

These Mini Chocolate Raspberry Tarts are rich, elegant, and bursting with flavor—perfect for a date night dessert, holiday table, or anytime you want a sweet treat in a bite-sized package. A buttery tart shell holds silky smooth chocolate ganache and is topped with fresh raspberries for the perfect blend of decadence and freshness. The combination of chocolate and raspberries is a timeless pairing that’s sure to impress with every bite.

Easy to make and beautiful to serve, these little tarts are pure chocolate bliss with a fruity twist.

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Why You’ll Love This Recipe

• Elegant Yet Easy – No fancy techniques needed for a gourmet result.
• Rich Chocolate Flavor – Creamy ganache filling made with real chocolate.
• Bite-Sized Goodness – Perfectly portioned for sharing or parties.
• Fresh & Fruity Finish – Juicy raspberries balance the chocolate richness.
• Make Ahead Friendly – Chill and serve when ready—ideal for entertaining.

Ingredients You’ll Need

For the Tart Shells:

• 1¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp cold water

For the Chocolate Ganache Filling:

• 8 oz semi-sweet or dark chocolate, finely chopped
• ½ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

Topping:

• 1½ cups fresh raspberries
• Powdered sugar, for dusting (optional)
• Fresh mint leaves (optional)

Tools You’ll Need

• Mini tart pans or a mini muffin tin
• Mixing bowls
• Food processor or pastry cutter
• Saucepan
• Measuring cups and spoons
• Whisk or spatula

Step-by-Step Instructions

Step 1: Make the Tart Dough
In a food processor, pulse together flour, powdered sugar, and salt.
Add cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Add egg yolk and 1 tbsp cold water. Pulse again until the dough starts to come together.
Add another tbsp water if needed.
Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Preheat the Oven & Prep Pans
Preheat your oven to 350°F (175°C).
Grease mini tart pans or a mini muffin tin.

Step 3: Shape & Bake the Shells
Roll out the chilled dough on a lightly floured surface to about ¼ inch thick.
Cut into rounds and press into the tart molds. Trim the edges if needed.
Prick the bottom of each shell with a fork.
Bake for 12–15 minutes, or until lightly golden.
Cool completely before filling.

Step 4: Make the Ganache
Heat the heavy cream in a small saucepan over medium heat until just simmering.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes.
Whisk until smooth and shiny. Stir in vanilla and a pinch of salt.

Step 5: Fill the Tarts
Spoon or pipe the ganache into each cooled tart shell, filling nearly to the top.
Chill in the fridge for 1–2 hours until set.

Step 6: Add the Raspberries
Top each tart with 2–3 fresh raspberries once the ganache is firm.
Dust with powdered sugar and garnish with mint if desired.

Tips for Success

• Use Good Chocolate – The better the chocolate, the better the ganache flavor.
• Keep the Butter Cold – It helps create a tender, flaky crust.
• Don’t Overbake – Tart shells should be golden, not browned.
• Cool Before Filling – Make sure the crusts are completely cool to avoid melting the ganache.
• Chill to Set – Let the ganache firm up before adding fruit or serving.

Flavor Variations

• Chocolate Orange: Add 1 tsp orange zest to the ganache.
• White Chocolate Twist: Use white chocolate ganache with raspberries for a sweeter variation.
• Nutty Base: Add finely ground almonds or hazelnuts to the crust for extra flavor.
• Salted Caramel: Add a layer of caramel under the ganache.
• Berry Medley: Mix raspberries with blackberries or blueberries on top.

Serving Suggestions

• With Coffee or Tea: A perfect complement to a warm cup.
• On a Dessert Platter: Add alongside mini cupcakes, brownies, or macarons.
• With Ice Cream: Serve with a scoop of vanilla bean or raspberry sorbet.
• For Brunch: A sweet addition to a brunch spread or tea party.

How to Store & Serve

Storing:
Keep tarts in an airtight container in the refrigerator for up to 3 days.

Freezing:
You can freeze the tart shells (unfilled) for up to 1 month. Fill and garnish just before serving.

Serving:
Serve chilled or allow to sit at room temperature for 10 minutes before enjoying for the perfect texture.

Frequently Asked Questions

1. Can I use store-bought tart shells?
Yes! Save time by using pre-made mini tart shells and fill with ganache as directed.

2. Can I make the ganache ahead of time?
Yes, but warm it gently before filling if it firms up too much.

3. What chocolate works best?
Use high-quality semi-sweet or dark chocolate (60–70% cacao) for the best results.

4. Can I use frozen raspberries?
Fresh raspberries are best. Frozen ones may release too much moisture once thawed.

5. Can I use milk chocolate instead?
Yes, for a sweeter version. Reduce the cream slightly if needed, as milk chocolate is softer.

Final Thoughts
These Mini Chocolate Raspberry Tarts are small in size but big on flavor and elegance. With a buttery crust, silky ganache, and vibrant fresh raspberries, they’re everything you want in a dessert—rich, refreshing, and ready to impress. Whether you’re hosting a party or treating yourself, this recipe is the perfect little indulgence.

Preparation Time: 25 minutes
Chill Time: 1–2 hours
Baking Time: 15 minutes
Cuisine: American (French-inspired)

Nutritional Information (Per Tart):
Calories: 220 | Protein: 3g | Carbohydrates: 18g | Fat: 15g | Sugar: 10g | Fiber: 2g | Sodium: 80mg

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