These are individual dark chocolate tarts with a buttery shortcrust shell, a two-ingredient ganache filling, and fresh raspberries on top. The whole thing comes together in about 50 minutes and makes six tartlets that look genuinely impressive without requiring any special pastry skills. If you want something you can make ahead, box up, and hand to someone — these hold up well and travel better than most homemade desserts.
What makes this version work
Two things actually matter here. First, the butter in the crust stays cold the entire time you work it — cold butter creates small pockets of fat that turn into flaky, crisp layers in the oven, while warm butter just makes the dough greasy and tough. Work fast, and if the dough starts feeling soft, refrigerate it for 10 minutes before rolling. Second, the ganache ratio is deliberately lean: 4 oz of 70% chocolate to just half a cup of cream. That lower cream ratio means the ganache sets firm enough to slice cleanly and hold its shape at room temperature for several hours, which matters a lot if you’re packaging these as a gift or setting them out on a table well before guests arrive.
What can go wrong
- Crust shrinks away from the pan sides during baking. This happens when the dough wasn’t pressed firmly into the corners, or when it wasn’t chilled in the pan before going into the oven. After pressing the dough in, refrigerate the lined pans for at least 15 minutes before baking.
- Ganache turns grainy or separates. Usually caused by cream that was too hot — a full boil breaks the emulsion. Pull the cream off the heat the moment you see the first simmer, then pour it over the chocolate. If it does separate, whisk in a teaspoon of warm cream a little at a time until it comes back together.
- Tart shells crack when you unmold them. Shortcrust is fragile when warm. Let the shells cool completely in the pans before attempting to remove them. Running a thin offset spatula around the edge first helps.
- Raspberries bleed into the ganache and make it look muddy. Only place berries on tartlets that have fully set ganache, and make sure the raspberries are completely dry after washing. Even a little moisture speeds up bleeding, especially if the tartlets are being stored for more than a couple of hours.
- Ganache stays too soft and never fully sets. Room temperature matters — if your kitchen is above 75°F, the ganache needs 30 minutes in the refrigerator rather than on the counter. Skip the garnish of powdered sugar in that case too, since condensation from the fridge will dissolve it the moment the tartlets come back to room temperature — not worth the extra dish.
Dark Chocolate Raspberry Tartlets
Equipment
- Tartlet pans
- Mixing Bowls
- Whisk
- Saucepan
- Rolling pin
- Oven
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour preferably unbleached
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup unsalted butter cold, cubed
- 1 large egg yolk
For the Dark Chocolate Ganache:
- 4 oz dark chocolate finely chopped, preferably 70% cocoa
- ½ cup heavy cream
For the Topping:
- 1 cup fresh raspberries washed and dried
- 1 tbsp powdered sugar for dusting
Instructions
Prepare the Tart Crust:
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt. Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Stir in 1 large egg yolk until the dough begins to come together.
- Roll the dough out on a lightly floured surface to a thickness of about 1/8 inch. Cut into circles slightly larger than your tartlet pans. Gently press the dough into each pan and trim the edges. Prick the base with a fork to prevent bubbling.
- Bake the tart shells for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
Make the Dark Chocolate Ganache:
- In a saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over 4 oz of finely chopped dark chocolate in a mixing bowl. Let sit for 1-2 minutes before gently stirring until smooth and silky.
- Pour the ganache into the cooled tart shells, filling each about two-thirds full. Let it sit at room temperature for 15-20 minutes to set.
Assemble and Serve:
- Top each tartlet with fresh raspberries. Dust lightly with powdered sugar to add elegance.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For added texture, sprinkle chopped toasted almonds over the ganache before it sets.
Your questions, answered
Can I make these tartlets a day ahead?
Yes — they’re actually better made the day before. Bake the shells and fill them with ganache the day ahead, then add the raspberries and any dusting of powdered sugar within an hour or two of serving or gifting. The ganache firms up overnight and the shells stay crisp as long as they’re stored uncovered or loosely tented at cool room temperature.
How do I package these as a gift without the raspberries sliding around?
Let the ganache set completely — at least 2 hours — before packing. Place each tartlet in a paper cupcake liner or a small square of parchment, then nestle them snugly in a rigid box so they can’t shift. Avoid stacking; the raspberries will crush and the ganache surface will dent.
Can I use milk chocolate instead of dark?
You can, but the ganache will be noticeably sweeter and will set softer because milk chocolate has more sugar and less cocoa butter. If you go that route, reduce the cream by one tablespoon to help it firm up properly.
Do I need to blind bake with pie weights?
Not for this recipe. Pricking the base thoroughly with a fork and chilling the lined pans before baking is enough to prevent the base from puffing. Weights are useful for larger tart shells that bake longer, but these small shells bake quickly and the fork docking handles it.
Can I freeze the baked tart shells?
Yes, unfilled shells freeze well for up to a month. Cool them completely, stack them with a layer of parchment between each one, and store in an airtight container. Thaw at room temperature for about 20 minutes before filling — no need to re-bake.
What’s the best way to chop the chocolate so the ganache is smooth?
Use a serrated knife and chop the chocolate into small, roughly even pieces — nothing larger than a pea. Uneven chunks mean the big pieces won’t melt fully from the residual heat of the cream, leaving lumps in the ganache. If you’re using a chocolate bar, shaving off the edges first and then chopping the rest works well.
Try these next
- Dark Chocolate Espresso Tartlets
- French Brown Butter Chocolate Tart
- Raspberry Almond Thumbprint Bars
- Blackberry Mascarpone Tart