Mini Chocolate Raspberry Tarts (Print-Friendly Version)
Silky chocolate ganache and fresh raspberries in crisp tart shells create an elegant dessert for any occasion.
# What You'll Need:
→ Tart Shells
01 -
156 g all-purpose flour
02 -
30 g powdered sugar
03 -
113 g unsalted butter, cold and cubed
04 -
1 large egg yolk
05 -
15-30 ml ice water
→ Chocolate Ganache
06 -
180 ml heavy cream
07 -
170 g semi-sweet or dark chocolate, chopped
08 -
14 g unsalted butter
09 -
5 ml vanilla extract
→ Toppings
10 -
300 g fresh raspberries
11 -
Powdered sugar or chocolate shavings, optional
# How to Make It:
01 -
Combine flour and powdered sugar in a bowl. Incorporate cold butter until mixture becomes crumbly. Add egg yolk and one tablespoon of ice water, mixing just until dough forms. Refrigerate for 20 minutes.
02 -
Preheat oven to 190°C. Press the dough evenly into mini tart pans or muffin cups and prick the bottom with a fork. Bake for 10 to 12 minutes until lightly golden. Allow shells to cool completely.
03 -
Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit 2 to 3 minutes. Stir until smooth, then add butter and vanilla extract, mixing until glossy.
04 -
Fill cooled tart shells with ganache using a spoon or piping bag for neatness. Top each with fresh raspberries. Chill for at least 30 minutes until set.
05 -
Dust tarts with powdered sugar or sprinkle with chocolate shavings if desired. Serve chilled or at room temperature.
# Additional Tips:
01 -
Use high-quality chocolate to enhance flavor and texture. Chilling the dough prevents shrinkage during baking. Employ a piping bag for even ganache filling. A sprinkle of sea salt or chopped nuts adds pleasant contrast.