Description
Mini tartlets filled with silky dark chocolate ganache and topped with fresh raspberries. A rich, elegant dessert with a buttery crust and bright berry finish.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/2 cup heavy cream
- 6 ounces dark chocolate (chopped)
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Lightly grease tartlet pans or muffin tin.
- In a bowl, combine flour, powdered sugar, and salt. Cut in butter until crumbly. Mix in egg yolk and form a dough. Chill 20 minutes.
- Divide dough into 6 portions and press into tartlet pans. Prick with fork and chill 10 minutes.
- Blind bake tartlets for 12–14 minutes until golden. Let cool completely.
- Heat cream in a saucepan until just simmering. Pour over chocolate in a bowl. Let sit 1 minute, then stir until smooth. Add vanilla.
- Pour ganache into tart shells and chill for 15 minutes to set slightly.
- Top each tartlet with fresh raspberries. Serve chilled or at room temperature.
Notes
- Use high-quality chocolate for best flavor and texture.
- Press dough evenly with bottom of a glass or tamper.
- Add a touch of sea salt or zest for a flavor boost.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 tartlet
- Calories: 310
- Sugar: 12g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg