Mini Chocolate Raspberry Tarts
Nothing is as cute as mini tarts! These mini chocolate raspberry tarts are decadent, rich and so good that will knock your socks off.
I started out by making the mini chocolate tart shells using “pasta frolla”, a basic Italian pastry dough used for pies, cookies and tarts. While the dough was in the fridge chilling, I whipped up the Nutella ganache.
For the pasta frolla, you can use granulated sugar but keep in mind that different sugars give different textures. Icing sugar gives a very fine texture, whereas granulated, caster and cane sugar make the pastry slightly crunchier. Which one you choose it depends on the results you want to achieve.
You can also make up several batches of pasta frolla at one time and freeze them, well wrapped in cling film, for up to 1 month.
If you don’t have the mini tart pans, you can make these as a large tart or you can even use a muffin tin.
The filling is done in less than 5 minutes and you only need 4 ingredients: dark chocolate, heavy cream, Nutella and rum. It’s lethal!!!! I ate at least 4 spoonfuls of it…I couldn’t stop. 😀
The tangy freshness of the raspberries perfectly balance the sweetness of the chocolate.
These mini chocolate raspberry tarts are super simple but so charming and addictingly tasty.
These mini chocolate raspberry tarts are filled with a Nutella ganache. The tangy raspberries balance the sweetness of the chocolate.
- For the shells:
- 225 grams ( 1 3/4 cup+1 1/2 tablespoon) all-purpose flour sifted
- 15 grams ( 2 tablespoons) cocoa powder sifted
- 2 grams (1/2 teaspoon) baking powder
- a pinch of salt
- 1 teaspoon vanilla extract
- 120 grams ( 4.23 ounces) butter cold and cut into small cubes
- 85 grams (3/4 cup) powdered sugar
- 1 egg
- For the Nutella ganache:
- 350 grams (1 1/2 cup) heavy cream
- 170 grams (6 ounces) dark chocolate chopped
- 6 tablespoons Nutella
- 1 teaspoon rum optional
- fresh raspberries
- In a bowl, mix the flour, cocoa powder, baking powder, salt and vanilla extract.
- Add the butter and work it in with your fingertips until the mixture is the texture of coarse cornmeal. (You can also use a food processor).
- Add the icing sugar, egg and bring together into a ball, without overworking the dough.
- Wrap the ball tightly in cling film and refrigerate for 1 hour.
- While the dough is chilling, prepare the Nutella ganache.
- Place the chopped dark chocolate, Nutella and rum in a small bowl.
- Heat the heavy cream in a medium saucepan until simmering.
- Pour the hot cream over the chocolate.
- Let it stand for one minute, then stir until all the chocolate is melted and the mixture is smooth.
- Let the ganache cool at room temperature.
- On a floured work surface, roll out the pastry about 0.5 cm (1/4 inch) thick.
- Cut 8 circles using a round cutter.
- Place the circle in the mini tart pan and carefully press the dough along the bottom and sides of the pan. Press along the edge with your fingers to remove the excess dough.
- Using a fork, prick the bottom of the shells and let them rest for 30 minutes in the fridge.
- Preheat the oven to 180 degrees C (350 degrees F) and bake the mini tarts for 15 minutes.
- With an electric mixer, whip the ganache,
- put it in a piping bag and fill evenly the mini tarts.
- Garnish with the fresh raspberries.
- Enjoy your mini chocolate raspberry tarts!
Ingredients for 8 mini tart pans (10 cm - 4 inches) or for a 26 cm (10 inches) tarte pan.
Prep time doesn't include chill time
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