US
UK Mini Chocolate Tarts
These Mini Raspberry Chocolate Tartlets are irresistibly rich, bite-sized treats, perfect for a tea party or a special occasion like Valentine’s Day. They feature a buttery shortbread crust base filled with silky dark chocolate ganache and topped with fresh raspberries.
Ingredients
5 tbsp unsalted butter, melted
10 oz high-quality dark chocolate (60–70%), finely chopped
1 cup heavy cream
½ tsp vanilla
Pinch of salt
Raspberries, for topping
Method
Finely crush shortbread cookies to crumbs.
Mix crumbs + butter + salt.
Press ¼ cup per tart pan, firmly into base and fluted sides.
Freeze 20 minutes until firm.
Place chopped chocolate in a heat-safe bowl.
Heat cream until just steaming.
Pour over chocolate. Let sit 1 minute.
Stir gently until glossy and smooth.
Stir in vanilla + salt.
Let thicken 5 minutes, then pour evenly into crusts.
Chill 1 hour until fully set.
Top with fresh raspberries and heart-shaped shortbread cookies
Enjoy!
