Chocolate Raspberry Tartlets

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    534

These chocolate raspberry tartlets are super simple but so charming and addictingly tasty. The tangy freshness of the raspberries perfectly balances the sweetness of the chocolate. These individual tartlets are great for one or shared between two.

recipe updated May 20, 2025

Ingredients

  • Butter icon
    Butter
    60 g
  • Dark chocolate icon
    Dark chocolate
    250 g
  • Icing sugar icon
    Icing sugar
    90 g
  • Egg icon
    Egg
    2
  • Salt icon
    Salt
    as needed
  • All purpose flour icon
    All purpose flour
    130 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Raspberries icon
    Raspberries
    200 g
  • Whipping cream icon
    Whipping cream
    300 ml
  • Chocolate shavings icon
    Chocolate shavings
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Chef Patissier XL
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Small tart pan - 3 x 0.75"
  • kCook icon Jug
  • kCook icon Easywarm bowl

Step preview

  1. Attach Creaming beater
  2. Add butter and icing sugar to the Kenwood Bowl
  3. Mix - 2 min, Speed 2
  4. Then add egg and salt to the Kenwood Bowl
  5. Mix - 1 min, Speed 2
  6. Then add all purpose flour and cocoa powder to the Kenwood Bowl
  7. Mix - 1 min, Speed 2
  8. Transfer dough to work surface
  9. Wrap with plastic wrap
  10. Chill in fridge - 20 min
  11. Pre-heat oven - 160°C
  12. Remove the chilled dough from the fridge
  13. Remove the plastic wrap
  14. Transfer dough to lightly floured surface
  15. Roll out until 2mm thick
  16. Transfer pastry to 8 small tart pans
  17. Line until covered and trim the edges
  18. Prick the pastry with a fork
  19. Line with parchment paper
  20. Fill with baking beans
  21. Bake - 15 min, 160°C
  22. After 15 minutes, remove the baking beans
  23. Bake - 5 min, 160°C
  24. Remove from oven
  25. Let cool slightly
  26. Turn out onto cooling rack until completely cool
  27. Add dark chocolate and whipping cream to the EasyWarm Bowl
  28. Heat with splashguard fitted - 5 min, 5, Stir 1
  29. Transfer chocolate mixture to jug
  30. Pour chocolate mixture into 8 small tart pans carefully
  31. Chill in fridge until set - 30 min
  32. Remove the chilled tartlets from the fridge
  33. Top with raspberries
  34. Garnish with chocolate shavings
  35. Serve
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