Chocolate Raspberry Tartlets (Printer View)

Chocolate tartlets offer rich ganache, crisp pastry, and juicy raspberries in every bite.

# Components:

→ Pastry Shells

01 - 1 1/2 cups all-purpose flour
02 - 1/4 teaspoon salt
03 - 1/2 cup unsalted butter, chilled and cubed
04 - 3 tablespoons granulated sugar
05 - 1 large egg yolk
06 - 3 to 4 tablespoons cold water

→ Chocolate Ganache Filling

07 - 6 ounces semisweet chocolate, finely chopped
08 - 1/2 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Raspberry Topping

10 - 1 1/2 cups fresh raspberries
11 - 2 teaspoons powdered sugar

# Method steps:

01 - Combine flour, salt, and sugar in a large bowl. Incorporate chilled butter using a pastry blender until mixture resembles coarse crumbs. Add egg yolk and gradually mix in cold water until dough forms. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
02 - Roll chilled dough to 1/8-inch thickness. Cut into circles fitting 3-inch tartlet pans. Press into pans, trim edges, and prick bases with a fork. Refrigerate for 10 minutes before lining with parchment and adding pie weights. Bake at 375°F for 15 minutes, remove weights, and bake an additional 10 minutes until golden. Cool shells completely.
03 - In a saucepan over medium heat, warm heavy cream until just simmering. Remove from heat and pour over chopped chocolate and butter in a bowl. Let sit for 2 minutes; whisk until smooth and glossy.
04 - Divide ganache evenly among pastry shells. Refrigerate 20 minutes to set slightly.
05 - Arrange fresh raspberries on each tartlet, pressing gently into ganache. Dust with powdered sugar.

# Expert Advice:

01 -
  • Impresses everyone with a professional look without complicated techniques
  • Balances rich chocolate with bright tart raspberries for the perfect bite
  • Great for making ahead and sharing at parties or picnics
02 -
  • Filled with antioxidants thanks to cocoa and berries
  • Great for prepping ahead up to two days in advance
  • Customizable with seasonal fruits or different chocolate types
03 -
  • Roll your dough between two sheets of parchment if you worry about sticking
  • Use the back of a spoon to gently flatten raspberries so they stay in place on top of the ganache And do not rush chilling the crust or the filling Every minute adds to the bakery finish you will be proud of

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