Chocolate Raspberry Tartlets

There’s something about chocolate and raspberries together that feels instantly luxurious. The deep richness of chocolate paired with the bright, slightly tart pop of raspberries creates a balance that’s bold without being overwhelming.

These Chocolate Raspberry Tartlets are everything you want in a dessert: crisp buttery crust, silky chocolate ganache filling, and fresh raspberries on top for color, contrast, and flavor. They look like they came straight out of a bakery window—but they’re absolutely achievable in your own kitchen.

Perfect for dinner parties, holidays, Valentine’s Day, bridal showers, or anytime you want a dessert that feels elevated without being complicated.

Let’s make something impressive.

Why You’ll Love These Tartlets

These aren’t just pretty—they deliver on flavor and texture too.

• Rich but balanced. The raspberries cut through the chocolate beautifully.
• Individual portions. No slicing required—just grab and serve.
• Make-ahead friendly. Ideal for entertaining.
• Bakery-level presentation. Minimal decorating effort, maximum visual impact.
• Customizable. Easy to adapt with different fruits or chocolate types.

They look delicate and refined, but the process is straightforward and forgiving.

Ingredients

This recipe makes 6–8 small tartlets (depending on pan size).

For the Tart Shells:

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tbsp ice water (as needed)

For the Chocolate Ganache Filling:

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate, finely chopped
• 1 tbsp unsalted butter (optional, for shine)
• ½ tsp vanilla extract

For the Topping:

• 1–2 cups fresh raspberries
• Optional: powdered sugar, chocolate shavings, or mint leaves

Step 1: Make the Tart Dough

In a mixing bowl, whisk together flour, powdered sugar, and salt.

Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. You want small pea-sized bits of butter—that’s what creates a tender, crisp crust.

Add the egg yolk and mix gently. If the dough feels dry, add ice water one tablespoon at a time until it just comes together. Do not overmix.

Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This step is crucial—it firms the butter back up and prevents shrinkage while baking.

Step 2: Shape and Blind Bake

Preheat your oven to 350°F (175°C).

Roll out the chilled dough on a lightly floured surface to about ⅛-inch thickness. Carefully press it into tartlet pans, trimming excess dough from the edges.

Prick the bottoms with a fork to prevent bubbling. Line each tart shell with parchment paper and fill with pie weights or dried beans.

Bake for 12–15 minutes. Remove weights and parchment, then bake an additional 5–7 minutes until golden and set.

Let the shells cool completely before filling.

Step 3: Make the Ganache

Finely chop the chocolate and place it in a heatproof bowl.

In a saucepan, heat the heavy cream until it just begins to steam. Do not boil.

Pour the hot cream over the chocolate. Let it sit undisturbed for 2–3 minutes to allow the chocolate to melt.

Stir gently from the center outward until smooth and glossy. Stir in butter and vanilla if using.

Let the ganache cool slightly so it thickens but remains pourable.

Step 4: Fill the Tartlets

Carefully pour or spoon the ganache into the cooled tart shells. Smooth the tops gently with a spatula if needed.

Refrigerate for about 30–60 minutes, just until the ganache is set but still silky.

Step 5: Decorate

Once the ganache is set, arrange fresh raspberries on top. You can:

• Line them up in neat concentric circles
• Fill the entire surface
• Place just a few in the center for a minimalist look

Optional finishing touches:

• Light dusting of powdered sugar
• Chocolate curls or shavings
• A small mint leaf for contrast

The deep chocolate and bright red raspberries create an effortlessly elegant presentation.

Texture & Flavor Breakdown

The beauty of these tartlets lies in contrast:

• Crust: Crisp, buttery, lightly sweet
• Ganache: Smooth, rich, melt-in-your-mouth
• Raspberries: Fresh, juicy, slightly tart

Each bite gives you crunch, creaminess, and brightness. Nothing feels too heavy because the raspberries balance the richness.

Common Mistakes to Avoid

Overworking the dough.
Too much mixing leads to tough crust. Keep it gentle.

Skipping the chill time.
Warm dough shrinks in the oven. Chill properly.

Boiling the cream.
Overheated cream can cause ganache to separate. Heat just until steaming.

Filling warm shells.
Make sure shells are completely cool before adding ganache.

Refrigerating too long uncovered.
The surface can dry out. Cover loosely if chilling longer than an hour.

Make-Ahead & Storage

These tartlets are excellent for prepping ahead.

• Tart shells: Can be baked 1–2 days in advance and stored airtight at room temperature.
• Filled tartlets (without raspberries): Refrigerate up to 2 days.
• Add raspberries just before serving for best freshness and texture.

Store leftovers in the refrigerator for up to 3 days.

Let sit at room temperature for 15–20 minutes before serving for the smoothest ganache texture.

Flavor Variations

Want to customize? Here are some ideas:

• Dark Chocolate Intensity: Use 70% dark chocolate for deeper flavor.
• White Chocolate Version: Replace ganache with white chocolate and top with raspberries for striking contrast.
• Raspberry Layer Inside: Spread a thin layer of raspberry jam in the shell before adding ganache.
• Orange Twist: Add ½ tsp orange zest to the ganache.
• Salted Finish: Sprinkle a pinch of flaky sea salt over the chocolate before setting.

You can even swap raspberries for strawberries, blackberries, or a mixed berry arrangement.

FAQ

Can I use store-bought tart shells?
Yes. It saves time and still tastes great.

Can I freeze these?
You can freeze without raspberries for up to 1 month. Thaw in the fridge overnight.

Why is my ganache grainy?
The cream was likely too hot, or the chocolate overheated. Gentle heat is key.

Can I make one large tart instead?
Absolutely. Use a 9-inch tart pan and adjust baking time slightly.

Do I need special tart pans?
Removable-bottom tartlet pans are helpful but not mandatory. Muffin tins can work in a pinch (just line carefully).

Final Thoughts

Chocolate Raspberry Tartlets strike that perfect balance between elegant and indulgent. They feel fancy enough for a celebration but simple enough to make on a weekend afternoon.

Rich chocolate, buttery crust, and vibrant raspberries come together in a dessert that’s both classic and timeless.

Serve them at your next gathering and watch how quickly they disappear. One bite and you’ll understand why chocolate and raspberries will always be a legendary pairing.