Description

These Raspberry Chocolate Tartlets feature crisp homemade shortcrust pastry shells filled with silky dark chocolate ganache and topped with fresh raspberries. The tartlets combine buttery, delicate pastry with rich chocolate and juicy berries for an elegant dessert that sets beautifully in the refrigerator. Perfect for special occasions or an indulgent treat, this recipe walks you through making the pastry from scratch and preparing a smooth ganache filling.

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
1 pinch Fine Table Salt
120 gr (1/2 cup) Unsalted Butter, cold, cubed
1 Egg, medium size

Chocolate & Raspberry Filling

150 gr (5oz) Dark Cooking Chocolate, finely chopped
180 ml (3/4 cup) Thickened / Heavy Cream
200 gr (7oz) Fresh Raspberries

Cook Mode Prevent your screen from going dark

Instructions

Make the Shortcrust Pastry: Place the sifted flour, icing sugar, and salt into a food processor bowl and pulse to mix. Add the very cold cubed butter and pulse until the mixture resembles fine crumbs. Add the egg and pulse just until the dough starts to come together. Gather the dough into a ball between two sheets of baking paper, then roll it out to about 4mm (1/8 inch) thickness. Chill in the refrigerator for at least 1 hour or up to 24 hours.
Prepare Tartlet Shells: Remove one sheet of baking paper and cut dough into disks slightly larger than your tartlet pans (about 10–12 cm wide for 7 cm pans). Carefully line the tartlet pans with the pastry, pressing gently to fit the sides and dock the bottoms with a fork. Return to the fridge to chill for at least another hour.
Blind Bake the Pastry Shells: Preheat the oven to 160°C (325°F). Cover each shell with baking paper and fill with baking weights, dried beans or rice. Bake for 15 minutes, then remove the weights and paper and continue baking an additional 10 minutes until golden. Let the shells cool completely on a wire rack.
Make the Chocolate Ganache Filling: Place the finely chopped chocolate in a heat-proof bowl. Heat the cream in a saucepan over medium heat until it just begins to simmer. Pour half the hot cream over the chocolate and let sit for 2–3 minutes, then stir gently in a circular motion to melt the chocolate. Pour in the remaining cream and continue stirring until smooth, shiny, and fully combined.
Fill Tartlets and Add Raspberries: While the ganache is still warm and pourable, spoon or pipe it into the cooled tartlet shells. Tap the molds gently on a hard surface to release any air bubbles and smooth the surface. Immediately press 3 fresh raspberries into each tartlet, gently embedding them into the ganache.
Chill Until Set: Place the filled tartlets in the refrigerator for at least 1 hour or up to 24 hours to allow the ganache to set firmly. Optionally dust with icing sugar and garnish with fresh mint leaves before serving.

Notes

If you do not have a food processor, you can make the tartlet pastry dough by hand using the Pâte Sablée method described in the referenced recipe.
The finer the butter crumbs, the less flaky and more tender the pastry will be to suit this tartlet style.
If the dough seems too crumbly or does not hold together, add cold water a tablespoon at a time until it forms a smooth ball when pressed.
The tartlet pans recommended are mini pans about 7 cm wide; cut pastry disks about 10–12 cm wide to allow for shaping and shrinkage.
Use a stiff straw or similar tool to press pastry edges into fluted shapes if desired, letting the cold pastry soften slightly if too stiff before handling.
Using a spatula avoids incorporating excess air into the ganache, creating a smooth glossy finish.
If the ganache is not completely melting, gently reheat the mixture over a double boiler to finish melting chocolate fully.

Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: French