Chocolate tart is one of the cakes I like making the most. These raspberry chocolate tarts has chocolate short crust pastry filled with chocolate cream and raspberries, and are such a great dessert. The raspberry melts and moisten the chocolate cream, and together you get a beautiful sweet and sour treat.

Raspberry Chocolate Tarts

Photo: Natalie Levin

5 from 4 votes

Raspberry Chocolate Tarts

Servings 10 tarts about 7 cm in diameter
Author Natalie


For cocoa crust:

  • 180 grams flour
  • 30 grams cocoa powder
  • 40 grams sugar powder
  • 100 grams cold butter cut into cubes
  • 1/2 tsp. vanilla extract
  • Pinch of salt
  • 1 large egg
  • 1-2 tbsp. cold water if necessary

For chocolate and raspberry filling:

  • 250 grams dark chocolate 60% cocoa solids
  • 150 grams butter
  • 2 large eggs
  • 1 egg yolk
  • 30 grams sugar
  • Pinch of salt
  • 100-150 grams frozen or fresh raspberries
  • Icing sugar for decoration


  1. Chocolate tart shells: in a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla and salt until mixture is crumbly.
  2. Add egg and continue to blend just until large chunks of dough form. If the dough is not united, you can gradually add 1-2 tablespoons cold water.
  3. Transfer the dough chunks on a lightly floured work surface and create a disc-shape.
  4. Wrap in plastic wrap and refrigerate for about 1 hour.
  5. On a floured work surface roll out the dough about 3 mm thick and cut out 10-12 cm round circles. Line the molds while ensuring the creation of a right angle between the base and the edges.
  6. Pierce the base of the crust with a fork.
  7. Cool in the freezer for about 1/2 hour.
  8. Preheat oven to 180c degrees.
  9. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  10. Bake for about 10-12 minutes.
  11. Remove the weights and the plastic wrap and continue to bake the crust for about 5-6 minutes or until set and almost fully baked.
  12. Cool completely at room temperature.
  13. Chocolate and raspberry filling: chop the chocolate and put in a bowl. Add butter and melt in microwave or over double-boiler.
  14. In a mixer bowl whip eggs, egg yolk, sugar and salt at high speed for 4-5 minutes or until you get an airy bright cream.
  15. Add the whipped eggs into the melted chocolate mixture and fold gently until mixture is smooth.
  16. Pour the mixture into the baked crust filling almost to the rim.
  17. Put 2-3 raspberries in each tartelette.
  18. Reduce the oven temperature to 160 degrees.
  19. Bake for 10-15 minutes or until the filling is set, but still slightly soft in the center.
  20. Cool completely at room temperature.
  21. Sprinkle with powdered sugar and serve.

Recipe Notes

  • Keep the raspberry chocolate tarts in a sealed container in the refrigerator for up to 3-4 days, but serve at room temperature.
Raspberry Chocolate Tarts

Photo: Natalie Levin

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