Decadent Raspberry Chocolate Tartlets
These delightful Raspberry Chocolate Tartlets blend the rich allure of dark chocolate with the bright tartness of fresh raspberries, offering a bite-sized dessert that’s perfect for any occasion.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 180 minutes
- Yield: 12 mini tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups (210g) All Purpose Flour
- 1/3 cup (40g) Unsweetened Cocoa Powder
- 1/2 cup (100g) Granulated Sugar
- 1/2 teaspoon Salt
- 1/2 cup + 2 tablespoons (140g) Cold Unsalted Butter
- 1 Large Egg, lightly beaten
- 1 teaspoon Vanilla Extract
- 9 ounces (255g) High Quality Dark or Semisweet Chocolate
- 1 cup (240ml) Heavy Cream
- 2 tablespoons (28g) Unsalted Butter, at room temperature
- 1 tablespoon Light Corn Syrup or Glucose (Optional)
- 1/2 teaspoon Espresso Powder (Optional)
- 1 1/2 to 2 cups (about 12 ounces) Fresh Raspberries
Instructions
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.
- Add the cold, cubed butter and mix until it resembles sandy crumbs.
- Whisk the egg and vanilla together, then pour it over the mixture; mix until just combined.
- Gather the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F (190°C) and grease tartlet pans.
- Roll out the dough to 1/8 inch thick, cut circles, and fit into the pans.
- Prick the bottoms with a fork, freeze for 15 minutes, then line with parchment and bake for 15 minutes.
- Remove weights and parchment, bake for an additional 8-10 minutes, and let cool.
- In a heat-proof bowl, place chopped chocolate; heat cream until simmering and pour over chocolate. Let sit for 5 minutes, then whisk until smooth.
- Add butter and corn syrup, mixing until shiny; cool at room temperature for 20-30 minutes.
- Pour ganache into cooled tartlet shells and refrigerate for 2-3 hours until set.
- Before serving, decorate with fresh raspberries.
Notes
Use room temperature butter for the ganache. You can substitute fruits as desired.
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 13g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Find it online: https://us.recipesfood.org/raspberry-chocolate-tartlets/
