Description
Decadent Chocolate Raspberry Tartlets featuring a buttery shortcrust pastry filled with silky dark chocolate ganache and topped with fresh raspberries. These elegant tartlets offer a perfect balance of rich chocolate and tart fruit, ideal for dessert or special occasions.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
For the Ganache Filling
- 1/2 cup heavy cream
- 6 ounces dark chocolate, chopped
- 1/2 teaspoon vanilla extract
Topping
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Lightly grease tartlet pans or a muffin tin to prevent sticking.
- Make the Dough: In a bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Mix in the egg yolk and knead gently to form a dough. Chill the dough in the refrigerator for 20 minutes to firm up.
- Shape Tartlets: Divide the chilled dough into 6 equal portions. Press each portion evenly into the bottom and sides of the tartlet pans or muffin tin. Prick the bases with a fork to prevent puffing during baking. Chill again for 10 minutes to help the dough maintain its shape.
- Blind Bake the Tart Shells: Bake the tartlets in the preheated oven for 12 to 14 minutes, or until the crusts turn golden brown. Remove from the oven and allow them to cool completely before filling.
- Prepare Ganache: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is smooth and glossy. Stir in the vanilla extract.
- Fill Tartlets: Pour the chocolate ganache evenly into the cooled tart shells. Place the filled tartlets in the refrigerator and chill for about 15 minutes to allow the ganache to set slightly.
- Add Raspberry Topping and Serve: Once set, top each tartlet with fresh raspberries. Serve these tartlets chilled or at room temperature for a delightful dessert experience.
Notes
- Ensure the butter is cold for the best crumbly crust texture.
- Chilling the dough before and after shaping helps prevent shrinking during baking.
- You can use mini tartlet pans or a standard muffin tin as a substitute.
- For a glossy ganache, stir gently without whipping to avoid incorporating air bubbles.
- These tartlets can be made a day ahead and stored in the refrigerator.
- Use high-quality dark chocolate (around 70% cacao) for a rich flavor.
- Let tartlets come to room temperature slightly before serving to enhance flavor and texture.
