Mini Chocolate Raspberry Tarts

Looking for a bite-sized dessert that’s both elegant and indulgent? These Mini Chocolate Raspberry Tarts are the perfect mix of rich chocolate ganache, buttery tart crust, and fresh raspberries. Each mini tart is a handheld delight—ideal for parties, romantic dinners, or when you want to impress with minimal effort.

With a crisp shell, silky smooth filling, and juicy berry topping, these tarts offer a beautiful balance of textures and flavors in every bite. Best of all, they’re simple to make and even easier to love.

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Why You’ll Love This Recipe

• Beautiful and Bite-Sized – Perfect for gatherings or dessert trays.
• Chocolate Lover’s Dream – Rich ganache filling made with real chocolate.
• Fresh & Fruity Finish – Raspberries cut the richness with bright, tart flavor.
• Make Ahead Friendly – Prep and chill in advance, then top before serving.
• No Fancy Tools Needed – Simple ingredients, big results.

Ingredients You’ll Need

For the Tart Shells:

• 1¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ tsp salt
• ½ cup 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

Toppings:

• 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
• Whisk or spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Make the Tart Dough
In a food processor or bowl, mix flour, powdered sugar, and salt.
Add cold butter and pulse or cut in until mixture looks like coarse crumbs.
Add egg yolk and 1 tbsp cold water. Mix until dough starts to form.
If needed, add a bit more water.
Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

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

Step 3: Roll & Bake the Shells
Roll out chilled dough and cut circles to fit tart molds.
Press into molds and trim excess. Prick bottoms with a fork.
Bake for 12–15 minutes, until edges are golden.
Cool completely before filling.

Step 4: Make the Ganache
Heat cream in a saucepan until just simmering.
Pour over chopped chocolate in a bowl. Let sit for 1–2 minutes.
Whisk until smooth. Stir in vanilla and salt.
Let cool for 10 minutes before filling shells.

Step 5: Fill & Chill
Spoon ganache into cooled tart shells.
Refrigerate for 1–2 hours until set.

Step 6: Add Toppings
Top each tart with 2–3 raspberries.
Dust with powdered sugar and garnish with mint if desired.

Tips for Success

• Use High-Quality Chocolate – It makes all the difference in flavor.
• Keep Butter Cold – Cold butter = tender, flaky crust.
• Cool Completely Before Filling – Prevents the ganache from melting.
• Chill Before Serving – Helps set the ganache perfectly.
• Serve at Room Temp – For the smoothest, creamiest texture.

Flavor Variations

• White Chocolate Version: Swap the dark chocolate for white and top with blueberries.
• Salted Caramel Layer: Add a thin caramel layer under the ganache.
• Nutty Twist: Mix crushed hazelnuts or almonds into the crust.
• Citrus Zest: Add orange or lemon zest to the ganache or dough.
• Berry Blend: Use a mix of berries like blackberries and blueberries.

Serving Suggestions

• On a Dessert Platter: Pair with macarons, mini cheesecakes, or truffles.
• With Coffee or Tea: A rich treat to enjoy with a hot drink.
• For Brunch: A sweet, elegant addition to a brunch spread.
• As a Gift: Package in boxes or tins for a beautiful homemade present.

How to Store & Serve

Storing:
Refrigerate in an airtight container for up to 3 days.

Freezing:
Freeze unfilled tart shells for up to 1 month. Fill and top after thawing.

Serving:
Best served slightly chilled or at room temperature.

Frequently Asked Questions

1. Can I use store-bought tart shells?
Yes! Use mini pre-made shells and skip to the filling step.

2. Can I make them in advance?
Absolutely. Make a day ahead and store chilled until ready to serve.

3. Can I use milk chocolate?
Yes, though the filling will be sweeter and softer. Reduce cream slightly if needed.

4. What if I don’t have tart pans?
Use a mini muffin tin lined with parchment strips for easy removal.

5. Can I use frozen raspberries?
Fresh is best. Frozen berries may release too much moisture when thawed.

Final Thoughts
These Mini Chocolate Raspberry Tarts are rich, elegant, and easy to love. With their crisp crusts, smooth chocolate centers, and fresh berry topping, they’re a beautiful dessert for any occasion—from birthdays to bridal showers to quiet nights in. Try them once, and they’re bound to become your go-to mini treat.

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

Nutritional Information (Per Tart):
Calories: 225 | Protein: 3g | Carbohydrates: 19g | Fat: 15g | Sugar: 11g | Fiber: 2g | Sodium: 85mg

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