These elegant small tarts are a chocolate lover’s dream. A buttery tart shell filled with smooth, rich chocolate ganache and topped with fresh raspberries make for a stunning dessert that’s perfect for any occasion. Easy to make yet visually impressive, they’re ideal for parties, holidays, or a luxurious treat at home.
Preparation time ⏰:
Total time: 1 hour 30 minutes
Number of Portions 🍽:
Makes 8 small tarts
Ingredients:
For the Tarts Shells:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz (115g) dark chocolate, chopped (use high-quality chocolate)
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
For the Topping:
- 1 cup fresh raspberries (or more for decoration)
- Powdered sugar (optional, for dusting)
- Fresh mint leaves (optional, for garnish)
Nutritional Information (per serving):
Calories: 270 kcal
Protein: 3g
Fat: 16g
Carbohydrates: 28g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Tarts Shells:
- In a food processor, pulse the flour and powdered sugar to combine. Mix in the cold butter cubes and pulse until the texture turns crumbly.
- Add the egg yolk and pulse to combine. Slowly pour cold water, a tablespoon at a time, until the dough starts to hold together.
- Shape the dough into a disc, cover with plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 350°F (175°C). On a lightly floured surface, roll the dough to a thickness of approximately 1/8 inch. Cut circles to fit your tart pans (about 3 inches in diameter for small tarts).
- Press the dough into the tart pans and trim off any excess. Use a fork to prick the bottom of the dough to prevent it from puffing up.
- Bake the tart shells for 12–15 minutes, or until they turn golden brown. Remove and let them cool completely.
Make the Chocolate Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Take it off the heat and pour it over the chopped dark chocolate in a heatproof bowl.Let it sit for 2 minutes, then stir until the mixture is smooth and shiny.
- Mix in the butter and vanilla extract until fully incorporated.
Assemble the Tarts:
- Spoon the chocolate ganache into the cooled tart shells, filling them nearly to the top.
- Let the ganache set slightly at room temperature for 20-30 minutes, or refrigerate for faster setting.
Decorate and Serve tarts:
- Once the ganache has set, top each tart with fresh raspberries.
- Sprinkle with powdered sugar and, if preferred, garnish with fresh mint leaves.
- Serve immediately or keep in the refrigerator until it’s time to serve.
Serving Tip 💡:
Serve these tarts chilled or at room temperature. Pair them with a dollop of whipped cream or a drizzle of raspberry coulis for an extra indulgent touch.
