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Chocolate Raspberry Tartlets


Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m

Tangy raspberries balance the sweetness of the chocolate in this delicious recipe.


  • For the base
  • 1 egg yolk
  • 2 tbsps cold water
  • 1 tsp vanilla essence
  • 160g plain flour
  • 113g sugar
  • 1/4 tsp salt
  • 113g cold butter, cut into 1/2cm cubes
  • For the chocolate ganache
  • 340g chocolate chips
  • 300ml cream
  • 165g raspberry jam
  • 125g fresh raspberries
  • icing sugar, to garnish
  • pistachios, to garnish


Step 1

Lightly coat tart pans with cooking spray, set aside. Pre-heat oven to 180°C.

Step 2

In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a stand mixer, stir together the flour, sugar and salt. Add the butter and beat on medium-low speed until the texture is coarse. Add the egg mixture and beat just until the dough pulls together. Transfer the dough to a work surface, divide into 6 balls.

Step 3

On a lightly floured board, roll out each ball of dough until the dough is about 1/2cm thick. Carefully lift dough and place on top of each prepared tart pan. Gently press dough into each pan. Use a sharp knife to trim the excess dough from the top of the tart pans. Use knife to poke a small hole in the bottom of the dough. Bake for 15 - 20 minutes until golden brown. Cool completely before filling with ganache.

Step 4

For the ganache, place the chocolate in a large bowl. In a heavy bottom pot, bring the cream to just a simmer. Do not boil. Pour the cream over the chocolate and allow to sit for 1 minute. Whisk the cream and chocolate until smooth.

Step 5

To assemble the tartlets, spread 1 tsp of raspberry jam on the bottom of cooled tart crusts. Pour chocolate ganache over the raspberry jam. Top with fresh raspberries. Allow to chill in fridge for at least 1/2 hour until ganache is set. When ready to serve, dust with icing sugar and pistachios.

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