Mini Chocolate & Raspberry Tarts

Mini Chocolate & Raspberry Tarts B

These mini tarts are perfect if you’re having a dinner party and want to serve a selection of mini desserts. The flavours are intense, yet the package small so one feels indulgent but not greedy. Serve at room temperature if you’re short on time or want a filling you can dip your finger in. Or chill for at least an hour to set the filling if you want something a little more classy…

Mini Chocolate & Raspberry Tarts

Makes 12

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for the pastry

  • 150g plain flour, sifted
  • 75g butter, chilled and cubed, plus extra for greasing
  • 30g icing sugar, sifted
  • 1 medium egg yolk beaten with 1 teaspoon cold water

for the filling

  • 3 tablespoons good-quality raspberry conserve

for the chocolate ganache

  • 100g good-quality dark chocolate (around 70% cocoa solids)
  • 25g unsalted butter, cubed
  • 100ml double cream
  • 100g light brown soft sugar

for the decoration

  • 12 fresh raspberries


Make the pastry: In a bowl, rub the butter into the flour until it resembles fine breadcrumbs (or do this in a food processor) then stir in the sugar. Use a palette knife to cut in the beaten egg then press together to form a ball. Flatten the pastry into a disc, wrap in cling film, and refrigerate for about 30 minutes, until firm but not hard.

Grease a 12-hole muffin tin then roll the pastry between a sheet of greaseproof paper and the cling film to 3mm thick. Use an 8cm round cutter to cut 12 circles for the mini tarts and place one in each hole of the muffin tin. Ensure there are no air pockets under the base of the pastry circles and smooth out any overlaps around the sides. Chill for 15 minutes. Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4.

Prick the bases of the chilled pastry cases then bake in the oven for 20 minutes until the golden brown. Cool in the tin for a few minutes then transfer to a wire rack. Divide the conserve between the cooled pastry cases, placing a scant teaspoon in each.

Make the ganache: finely chop the chocolate and place in a large heatproof bowl. Part melt the chocolate in the microwave or over a pan of simmering water so some of it is melted but some whole pieces still remain. Remove from the heat and add the butter to the bowl. Heat the cream and sugar in a pan over a medium heat, stirring, and bring to the boil. Allow to cool for thirty seconds before pouring over the chocolate and butter, stir with a whisk until the chocolate has melted and the mixture is smooth. Working quickly (the ganache will quickly start to set and thicken), pipe or spoon the ganache into the pastry cases (being careful not to disturb the conserve) then leave to cool.

Once cool, decorate the tarts with fresh raspberries and serve. Alternatively, place the tarts in the fridge and chill for at least 1 hour for a set ganache.


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