Chocolate Raspberry Tartlets Recipes

RASPBERRY CHOCOLATE CREAM TART

Steps:

• PASTRY:
• Preheat oven to 425°F (220°C). Beat shortening and sugar together on medium speed of electric mixer until fluffy. Beat in flour and cornstarch. With well-floured hands, press mixture into bottom and up the sides of 11" (28 cm) flan pan with removable bottom. Prick bottom and sides with a fork. Bake in preheated oven, 15 minutes.
• FILLING:
• Heat 2 cups (500 mL) evaporated milk in medium saucepan over medium heat. Combine sugar, cornstarch and cocoa in a medium heatproof bowl. Whisk in remaining ½ cup (125 mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Pour mixture into saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
• Meanwhile, place chocolate in a large heatproof bowl. Strain hot mixture through a sieve over chocolate. Stir until chocolate melts and mixture is smooth. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold. Spoon cold mixture into pie crust and garnish with raspberries. Refrigerate for at least 1 hour before serving.

FOODCHANNEL EDITOR

Steps:

• 1 To make the pastry, in a bowl, sift together the flour, cocoa powder, confectioners' sugar and salt. Using your fingertips, a pastry blender or 2 knives, cut the butter into the flour mixture until the texture resembles coarse meal and no lumps remain. 2 In a small bowl, whisk together the egg yolk and 1/2 teaspoon ice water. Add to the flour mixture and, using a fork, gently mix until evenly incorporated. Turn the dough out onto a lightly floured surface, pat into a ball and flatten into a disk. If the dough is too dry to form into a ball, add an additional 1 teaspoon ice water. Wrap the dough in plastic wrap and refrigerate until well chilled, about 1 hour. 3 Cut the dough into 12 equal pieces and shape each into a ball. Place each ball between 2 pieces of plastic wrap and flatten to 1/8 inch thick. Press a piece of dough into the bottom and up the sides of a heart-shaped tartlet well, leaving a slight overhang. Be careful not to trap any air bubbles under the dough. If a bubble forms, prick it with a toothpick, gently press out the air and seal the hole with your finger. Trim the excess dough to 1/4 inch and roll it down into the pan to form an edge that is slightly thicker than the rest of the dough. Repeat with the remaining pieces of dough. Refrigerate for 30 minutes. 4 Preheat an oven to 400€F. 5 Bake until the tartlet shells look dry but not dark, 12 to 14 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then carefully remove the shells to the rack and let cool completely. 6 To make the ganache, place the chocolate in a small bowl. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and stir in the framboise. Pour the cream mixture over the chocolate and let stand for 1 minute. Using a rubber spatula, slowly stir the mixture until smooth, then stir in the butter. Spoon the ganache into the center of the cooled shells, dividing evenly. Gently shake or tap the shells to smooth out the chocolate. Refrigerate until set, about 1 hour. 7 To make the raspberry whipped cream, in a small saucepan over medium-high heat, warm the jam just until it begins to bubble and has thinned, about 1 minute. Remove from the heat and stir in the framboise. Strain through a fine-mesh sieve into a small bowl. You should have about 1/2 cup of raspberry sauce. Refrigerate until well chilled, about 30 minutes. 8 In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until soft peaks form. Stir in the raspberry sauce and continue to beat until stiff peaks form. Fit a pastry bag with a small star tip. Using a spatula, fill the bag with the raspberry whipped cream. Pipe a rosette of whipped cream onto the center of each tartlet and garnish with a raspberry. Refrigerate until ready to serve.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

Steps:

• Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
• Mix in the melted butter.
• Divide the biscuit crumbs in 12 cases of a muffin tin.
• Freeze for 10 minutes, or until solid.
• Prepare the filling by gently heating the double cream over a low-medium heat.
• Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
• Pour the filling into the biscuit bases and garnish with the raspberries.
• Chill in the fridge for 2-3 hours, until set.
• Drizzle over the white and dark chocolate and sieve over the icing sugar.
• Enjoy!

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

CHOCOLATE RASPBERRY TARTLETS

Steps:

• Allow the phyllo cups to come to room temperature.
• Bring the whipping cream to a slight boil. Take off the heat and add the chocolate chips. Mix until solid color and thickened. Add vanilla.
• Spoon 1/4 tsp of jam onto the bottom of each cup.
• Fill with chocolate ganache
• Place the tray in the fridge until hardened. At least 30-45 mins.
• Before serving, place a raspberry on top and sprinkle with powdered sugar if desired.
• Enjoy. Eat within 24 hours for best flavor.

CHOCOLATE AND RASPBERRY TARTLETS

Steps:

• Add all the ingredients to a food processor in the order listed, starting with the avocado and ending with the salt.
• Blend until completely smooth. Cover and refrigerate for about 10 minutes.
• When ready to serve, arrange phyllo shells on a platter. Fill each mini shell with about one teaspoon of pudding. Top each with a raspberry. Best served within the hour that they are assembled.

CHOCOLATE RASPBERRY TARTS

Steps:

• Bake shells according to box for 'empty shell'. Allow to cool completely after baking
• In a pot, add the raspberries, sugar and 3 tbsp of water. Bring to a boil and then turn down to simmer. Let the raspberries break down.
• Make a slurry with the cornstarch and 1 tbsp of water. Pour into the raspberries and thicken. Let cool completely.
• Divide evenly and spoon the chocolate pudding into the tart shells
• Spoon in the raspberry compote onto half of the tart, on top of the chocolate.
• Dollop or pipe the whipped topping in a decoration you like on top of the tart.
• Sprinkle the chocolate shavings over the top of the tarts
• Enjoy!

CHOCOLATE RASPBERRY TARTLETS (GLUTEN FREE, PALEO + VEGAN)

Steps:

• Preheat the oven to 350ºF. Grease a 24-cavity mini muffin pan with coconut oil.
• Combine coconut flour, cocoa powder and salt in a bowl. Add the maple syrup and room temperature coconut oil and mix until a large dough ball forms, pressing out any clumps of coconut oil. If you're mixing with a bowl and spoon (not a stand mixer), you may want to use your hands at the end to bring to dough fully together and make sure there aren't any lumps of coconut oil remaining.
• Divide the dough between the 24 mini muffin cavities and press up the sides. Bake for 8-9 minutes, or until firm. Let cool completely before using a toothpick or knife to pop the cups out of the muffin tin.
• Place the chopped dark chocolate in a heat-proof bowl. In a small saucepan or in the microwave, heat the coconut milk until it's simmering. Pour the hot coconut milk over the chocolate and let stand for 1 minute, and then whisk until completely smooth.
• Fill each of the cups with the chocolate ganache - you can do this with a spoon, or put the chocolate in a piping bag and pipe it in for a cleaner look. Top each of the tartlets with a fresh raspberry. Serve, and enjoy!

SILKY CHOCOLATE AND RASPBERRY TART

Steps:

• For the pastry, sift the flour, cocoa powder, icing sugar and a pinch of salt into a food processor. Add the butter and whizz until the mixture looks like fine breadcrumbs. Beat the egg yolk briefly with the water. Add to the food processor and whizz until the mixture starts to stick together. Turn out onto a lightly floured surface and knead briefly until smooth. Shape into a flat disc, wrap in cling film, then chill in the fridge for 15 minutes.
• Remove the pastry from the fridge and roll it out thinly on a flour-dusted surface. Use it to line a 25cm (across the top), 4cm deep, loose-bottomed tart tin. Trim the pastry edges, then chill in the fridge for 20 minutes.
• Put a baking sheet onto the middle shelf of the oven and preheat to 200°C/fan180°C/gas 6. Line the pastry case with a sheet of crumpled baking paper and a thin layer of baking beans or rice, then blind bake on the preheated baking tray for 15 minutes. (/how-to-bake-blind-video/See our video on how to bake blind, if you're unsure.) Remove the paper and beans/rice and blind bake for 5 more minutes. Remove from the oven and leave to cool and crisp. Turn the oven down to 170°C/fan150°C/gas 3½.
• For the filling, put the milk, cream and sugar into a pan and slowly bring to the boil, stirring gently. Take off the heat, add the chocolate squares and stir until smooth. Cool slightly, add the eggs and vanilla extract, then mix together well.
• Scatter the raspberries in the tart case. Pour over the filling, carefully slide the tart back onto the baking sheet in the oven, then bake for 20-30 minutes or until the filling is cooked but still slightly wobbly. It will continue firming up as it cools. Remove and leave to cool somewhere cold (but not in the fridge) until set. Serve cut into thin slices.

WHITE CHOCOLATE AND RASPBERRY CAKE TARTLETS

Steps:

• Preheat oven to 325˚F (160˚C). Line two 12-cup muffin pans with paper liners.
• Prepare cake mix according to package directions. Scrape evenly into prepared muffin pans; bake for 15 minutes. Using end of rolling pin, press into centre of each tartlet, creating well with 1/4-inch (5 mm) border.
• Return muffin tins to oven; bake for about 5 minutes or until toothpick inserted in centre comes out clean.
• In heatproof bowl, combine chocolate and butter; set aside. In small saucepan, heat cream over medium heat and bring to simmer. Pour over chocolate mixture. Let stand for 2 minutes; whisk until smooth. Let cool slightly.
• Divide white chocolate mixture evenly among cake tartlet shells. Top each tartlet with raspberries. Refrigerate for 1 hour or until set.

CHOCOLATE RASPBERRY TART

Steps:

• Preparation 1 For the tart crust, prepare Dr. Oetker Pie Crust Mix according to package. 2 Meanwhile for the curd, mix raspberries, sugar, citric acid and 30 ml water in a high vessel and leave to thaw. 3 Briefly knead the tart crust again and roll out into a 3 mm thick, circle on a lightly flour-coated work surface. Place the dough in the tart form (Ø 26 cm) and press the edges slightly. Cut off any excess dough and shape them into cookies, for example. Poke the base thoroughly using a fork and then place in the fridge again to chill for approx. 15 minutes. 4 Preheat the oven (top/bottom heat: 180 °C). Cover the tart crust with baking paper and top with the peas for blind baking to weigh it down. Bake on the middle shelf of the oven for approx. 15 minutes. Take out from the oven, remove the baking paper and peas and bake for another approx. 15 minutes until golden brown. Set aside to cool and lift the tart crust from the pan and onto a serving tray. 5 Puree the raspberries finely using a hand blender then press through a sieve into a pot, removing the seeds. Stir the egg yolk, starch and 3 tbsp water in a separate small bowl until smooth. Stir the raspberries and empty vanilla pod whilst cooking at medium heat. Stir in the egg yolk mixture and cook at medium heat. Let the curd simmer for approx. 1 minute. Remove from the stove, take out the vanilla pod and mix in the butter using a hand blender. Spread the curd onto the tart crust using a dough scraper, smoothen the curd and then set aside to cool at room temperature for approx. 10 minutes. Then place the tart in the fridge for 20 minutes to chill. 6 For the ganache, prepare Chocolate Pie Filling according to package. 7 Place the chocolate eggs on top of the tart and press lightly. Place the tart in the fridge to chill for approx. 20 minutes.

FOODCHANNEL EDITOR

Steps:

• 1 Using a 2 1/2- to 3-inch round cookie cutter or a cardboard circle and a small, sharp knife, cut out as many rounds as possible from the tart dough. Press the dough scraps together and reroll to cut out additional rounds. You should have a total of 12. Transfer the rounds to twelve 2-inch tartlet pans. Ease into the pans and pat firmly into the bottoms and up the sides. Trim off any excess dough. Press the dough into the sides to extend it slightly above the rims. Refrigerate or freeze the tartlet shells until firm, about 30 minutes. 2 Position a rack in the lower third of an oven and preheat to 375°F. Place the tartlet shells on a baking sheet for easy removal from the oven. 3 Line the shells with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake until the shells are pale gold, about 15 minutes. Remove the weights and foil and continue to bake until the shells are golden, about 5 minutes more. Transfer to wire racks and let cool completely. 4 In the top pan of a double boiler, combine the chocolate, butter and corn syrup. Set the pan over but not touching barely simmering water in the bottom pan and melt, stirring occasionally. Alternatively, in a microwavable bowl, combine the chocolate, butter and corn syrup and melt in the microwave for 30-second intervals. Remove from the stovetop or microwave oven and stir until smooth. 5 Pass the raspberry jam through a medium-mesh sieve to remove the seeds. Spread 1 teaspoon of the jam in the bottom of each shell and fill as full as possible with the chocolate mixture. Let the filled tartlets stand at room temperature until set, 1 to 2 hours. 6 Before serving the tartlets, place 1 raspberry, stem end down, on top of the chocolate in the middle of each tartlet and surround with additional raspberries. (You will need 7 or 8 raspberries for each tartlet.) Remove the tartlets from the pans and serve.

CHOCOLATE GANACHE AND RASPBERRY TART

Steps:

• Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
• Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
• Bake crust until golden, 25 minutes; cool.
• Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
• Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

CHOCOLATE RASPBERRY MERINGUE TART

Steps:

• Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
• Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
• Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
• In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
• Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
• Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
• Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
• Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
• Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
• Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
• Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

EASY CHOCOLATE RASPBERRY TART

Steps:

• 1. Preheat the oven to 375 degrees F. Open up the 2 pieces of pie crust dough and lay one down on your work surface. Dip your finger in water and run it around the perimeter of the dough. Place the second piece on top; the water will help them adhere to each other. Roll out the combined dough to a 12-inch circle and press into a 9-inch tart pan. Use a fork to gently prick holes all over the bottom of the crust. With your rolling pin, roll over the top of the tart pan to trim the excess dough. Place a piece of nonstick foil down onto the dough and fill it with dried beans, uncooked rice or pastry beans. Bake until the tart begins to cook and brown slightly, about 20 minutes; remove the foil and bake until a deep golden brown, for an additional 20 minutes. Set aside to cool while making the filling. The crust can also be made 1 day in advance, cooled and then covered in foil for later use.
• 2. Heat the cream, milk and sugar in a medium saucepan over low heat until the sugar is dissolved and the liquid is simmering, about 5 minutes. Add the chocolate, turn off the heat and let stand for 5 minutes. Whisk until the chocolate is thoroughly melted and the mixture is blended. Set aside to cool for 5 minutes. Use a rubber spatula to gently fold the egg into the cooled chocolate mixture.
• 3. Spread the jam over the bottom of the tart. Pour the chocolate mixture into the prepared tart over the jam and bake until the filling is slightly firm but still has a bit of movement in the center, 25 to 30 minutes. Remove from the oven and place on a rack to cool.
• 4. Dust with cocoa powder and garnish with raspberries. Serve at room temperature or chilled.

CHOCOLATE RASPBERRY TART

Steps:

• For Crust:
• Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)
• Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.
• Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.
• For Filling:
• Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less
• Using electric mixer, beat ganache until very thick and semifirm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.