Chocolate Raspberry Tartlets

Servings: 6 servings


  • 14 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
  • 6 tablespoons Ghirardelli Unsweetened Cocoa
  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 6 tablespoons sugar
  • 1 1/2 cups cake flour
  • 1 cup heavy cream
  • 3 cup fresh raspberries
  • 1 pinch of salt


  • In bowl of food processor, process butter, sugar and salt until creamy. Add cocoa; process until smooth. Add flour; pulse until crumbly.
  • Divide dough into 6 equal pieces, flatten each piece into a disk and wrap in plastic wrap.
  • Refrigerate at least 30 minutes.
  • Remove 1 piece of dough at a time from refrigerator; roll out into 6-inch circle between 2 pieces of plastic wrap. If dough gets too soft, refrigerate until firm before continuing.
  • Remove top sheet of plastic wrap; invert dough circle over a 4 1/2-inch nonstick tartlet pan with removable bottom. Keeping plastic wrap on top side, press dough into bottom and sides of pan. Trim excess dough; carefully peel off plastic wrap. Repeat with remaining dough to make 6 tartlet shells.
  • Refrigerate at least 30 minutes.
  • Heat oven to 375ºF.
  • Prick bottom of tartlet shells all over with fork. Bake about 15 minutes or until dough looks dry.
  • Cool completely in pans.
  • In saucepan over medium heat, bring cream to simmer. Remove from heat; add chocolate. Let sit until chocolate melts; whisk gently to combine.
  • Cool to room temperature; pour 1/3 cup chocolate mixture into each tartlet shell.
  • Refrigerate tartlets at least 1 hour or until filling is firm.
  • Carefully remove tartlets from pans. Arrange raspberries decoratively on top of filling.
  • Tips: (1) Recipe also makes 1 large tart; use an 8-inch nonstick tart pan with removable bottom. (2) To make smaller tartlets, press dough into muffin tin compartments lined with paper or foil muffin cups. Remove muffin cups after filling and chilling tartlets. (3) Instead of rolling, press dough into tartlet shells with fingertips; chill and bake as above.

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