Chocolate Raspberry Tarts Recipe

Name: Chocolate Raspberry Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PATE SUCREE CRUST:; 8 Tablespoons Unsalted Butter, Room Temperature; 1/2 cups Confectioners Sugar (Sifted); 1 Large Egg Yolk; 3/4 teaspoons Pure Vanilla Extract; 1-1/4 cup All-purpose Flour; 1/4 cups Dutch-Processed Cocoa Powder, Sifted; FOR THE FILLING:; 12 ounces, weight Semisweet Chocolate, Chopped; 1 cup Heavy Cream; 4 Tablespoons Unsalted Butter; 1 teaspoon Espresso Powder (optional); 1/4 teaspoons Pure Vanilla Extract; Pinch Fine Salt; FOR GARNISH:; 3 pints Fresh Raspberries; Confectioners Sugar, For Sprinkling; 6 sprigs Fresh Mint

Servings: persons

FOR THE PATE SUCREE CRUST:
8 Tablespoons Unsalted Butter, Room Temperature
1/2 cups Confectioners Sugar (Sifted)
1 Large Egg Yolk
3/4 teaspoons Pure Vanilla Extract
1-1/4 cup All-purpose Flour
1/4 cups Dutch-Processed Cocoa Powder, Sifted
FOR THE FILLING:
12 ounces, weight Semisweet Chocolate, Chopped
1 cup Heavy Cream
4 Tablespoons Unsalted Butter
1 teaspoon Espresso Powder (optional)
1/4 teaspoons Pure Vanilla Extract
Pinch Fine Salt
FOR GARNISH:
3 pints Fresh Raspberries
Confectioners Sugar, For Sprinkling
6 sprigs Fresh Mint

1
For the crust:
2
In the bowl of a stand mixer fitted with a BeaterBlade or flat paddle attachment, combine ingredients until fully combined and no traces of dry ingredients remain. Wrap well with plastic and chill for 30-60 minutes.
3
Divide dough equally between 6 individual tart pans (4 1/2 inches in diameter) with removable bottoms and press evenly across bottom and up sides. Chill for at least 15 minutes (or up to several days if wrapped well with plastic).
4
Preheat oven to 325u00b0F and line chilled tart shells with parchment paper filled with beans, rice, sugar, or pie weights. Place filled tart shells on silpat-lined sheet pan and bake for 10-15 minutes, or until sides of the tarts are set. Remove parchment and return empty shells to oven to continue baking for another 10 minutes or until the bottom crust is set. Allow tart shells to cool until while you make the filling.
5
For the filling:
6
Place chopped chocolate in a heat-safe bowl; set aside. In a medium heavy-bottom saucepan, heat cream and butter until just before it reaches the boiling point (small bubbles will form around the edges). Remove cream/butter mixture from the heat and pour over chocolate. Let the chocolate and cream steep together for 2-3 minutes. Add espresso powder and pure vanilla extract; whisk gently until smooth and shiny. Divide filling between tart shells, leaving 1/4-inch space at the top of each shell. Chill for at least 15 minutes before adding berries.
7
To serve, top with fresh raspberries and sprinkle with confectioners sugar. Carefully remove sides of tart pan and garnish with fresh mint.

1210

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE PATE SUCREE CRUST:, 8 Tablespoons Unsalted Butter, Room Temperature, 1/2 cups Confectioners Sugar (Sifted), 1 Large Egg Yolk, and more.

Yes, Chocolate Raspberry Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Raspberry Tarts

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