Chocolate and raspberry tartlets


Chocolate and raspberry tartlets

One of my favorite desserts of the last few months is undoubtedly the chocolate tart. Since I tested this recipe, a few months ago, I have been preparing chocolate pies for all occasions. I fell in love with the melting and creamy texture of this ganache, inspired by a recipe by Nicolas Paciello. A marvel, above all the ganaches that I have tasted before.

My first version was with pears. Now I like to make it with raspberries.

What I like about this pie, in addition to its taste of course, is its ease and speed of preparation. Once the dough is ready, it takes 5 minutes to prepare the filling. And 5 others to put the fruits on. Clearly, the longest and trickiest part is making the dough. I chose a chocolate shortcrust pastry that I baked in tart rings. I like the very professional rendering that we obtain thanks to circles. Don’t worry, mussels work just as well. Moreover, rather than preparing 6 tartlets, you can prepare only one to share.

The rest is child’s play. You will love !


Chocolate and raspberry tartlets


Chocolate shortcrust pastry:

150g soft butter

90g icing sugar

250g of flour

15g bitter cocoa

1 egg

I use my robot, but we can do this by hand. Beat the soft butter and the icing sugar.

Add the flour and cocoa and mix to obtain a sand.

Add the egg and knead gently. Eventually, you may need to add a small trickle of water.

Refrigerate the dough for about 20 minutes, then fill 6 tartlet rings. You will have some dough left over.

Refrigerate for at least 2 hours.

Preheat the oven to 160°C.

Remove the excess dough then cover the tartlets with a baking sheet and seeds.

Bake for 15 minutes then remove the sheet and continue cooking for about 10/15 minutes.

Let cool.

Trim :


125g 70% chocolate

20g glucose

20g honey

150 g liquid cream

15g butter

250g raspberries

Heat the cream, honey, glucose without boiling.

Pour over the chocolate in pieces 1/3 of this preparation and leave to rest for 1 minute.

To mix together.

Add the rest of the cream while mixing vigorously.

Add the butter in pieces. To mix together.

Pour this ganache over the cold tartlets.

Let cool for a while, then arrange the raspberries on top.

Set aside in the fridge, but take it out 20 to 30 minutes in advance so that the ganache becomes soft again.

Chocolate and raspberry tartlets

To finish: therefore, the longest part of the recipe is to prepare the dough. I’m going to give you a little trick that will make your life easier. When I make a dough for a pie, I often only use part of it. This is the case here. With this, I garnish circles that I store in the freezer. The day I need an express dessert, all I have to do is take them out and put them in the oven.
That’s actually what I did here. My circles were already full. I assure you that it’s super nice when you need a quick dessert to have nothing to do.

If you want to make only one pie, you will need to adjust the amount of ganache.

Of course, choose a good chocolate. Otherwise, the result may not be up to par. I used Michel Cluizel’s Kayambe Noir 70%.

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