Bite-sized chocolate tarts filled with raspberry ganache, perfect for parties or elegant desserts.

Scale

Tart Shells:

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 cup unsalted butter, cold

1/4 cup powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons cold water

Raspberry Filling:

1 cup raspberries

2 tablespoons sugar

1 teaspoon lemon juice

1 teaspoon cornstarch

Chocolate Ganache:

4 oz semi-sweet chocolate

1/2 cup heavy cream

Garnish:

Fresh raspberries

Optional: chocolate shavings or powdered sugar

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1. Prepare tart dough and press into mini tart pans.

2. Bake shells and cool.

3. Cook raspberry filling until thickened.

4. Prepare chocolate ganache.

5. Fill tart shells with raspberry filling.

6. Top with ganache.

7. Chill at least 1 hour.

8. Garnish before serving.

Store in refrigerator up to 3 days.

Use store-bought shells for shortcut.

Adjust berries or chocolate as desired.