In culinary stakes, these Chocolate Raspberry Tarts are worthy of a gold medal. They have so many qualifying characteristics; they are easily made, the little tarts look attractive and they taste fantastic. The flavours are classic, utilising the perfect partnership of dense, dark chocolate and tangy raspberry. They are also gluten free but that fact is incidental. It is, of course, important for those unable to eat gluten, but you can happily make these delicious tarts for family and friends and no-one will realise.
These Chocolate Raspberry Tarts are the perfect mini dessert for when you need just a little something sweet. Your chocolate craving will be easily satisfied with one of these decadent, rich and absolutely delicious little tarts. However, if you are like me, it may actually be more than one, but if you can exercise your willpower these tarts can be a great means to dessert portion control.
They are versatile, ideal to serve for a special morning tea on a three-tiered cake stand along with other small, and equally delicious, sweet bites. They are sufficiently elegant to serve after dinner as a small dessert with a cup of coffee. Or make them for Mother’s Day, Valentine’s Day or when celebrating anniversaries; they will satisfy any sweet tooth and your guests are going to love them.
They are very easy to make.
You just mix the dry ingredients together in a bowl; add the melted butter, vanilla and beaten eggs. Put the mixture into a greased mini muffin tin and top with a raspberry. About 15 minutes later they emerge from the oven and you wait patiently (or not) for them to cool.
This recipe only has weight measurements. Weighing ingredients is more precise than using cup measures and precision is essential in baking. If you don’t already have a kitchen scale, I encourage you to get one which shows both imperial and metric measures. I constantly use my scale. I have an inexpensive one that I purchased from Woolworths.
And here’s a fact I find interesting – the raspberry belongs to the same family as the rose and each fruit is made up of a cluster of tiny fruits.
Enjoy!
Xx Alex
P.S Searching for another scrumptious chocolate recipe? Try my Triple Chocolate Cherry Fudge!
Chocolate Raspberry Tarts
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 60 g rice flour *
- 25 g cocoa
- 30 g full fat milk powder *
- 170 g caster sugar superfine
- 110 g butter melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 100 g dark chocolate * finely chopped
- 125 g raspberries *
Instructions
- Preheat your oven to 180 Degrees C (350 F).
- Melt the butter.Using the butter you have melted, with a pastry brush, lightly grease 30 holes of mini muffin tins.*
- Chop the chocolate finely.
- Sift the dry ingredients (including the chocolate) into a bowl and mix well.Make a well in the centre of the dry ingredients and pour in the cooled butter.
- Add the vanilla and the beaten eggs.
Stir to combine. - Spoon into the tin, filling about ¾ full.
- Gently push 1 raspberry into the centre of the mixture.
Bake 12-15 minutes. - Gently press the little tarts, they will feel springy when done. You can also test with a fine skewer or toothpick; if it comes out mostly dry but with a very small amount of chocolate the tarts will be done.
- Remove from the oven and allow the tarts to cool about 10 minutes.Carefully remove them from the tin and place on a cooling rack.Do not let them cool completely in the tin – they may be difficult to remove.
- Dust with icing/confectioners’ sugar to serve.
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sophia
This is my first time baking with rice flour and I’m so impressed! I picked it up at the Asian store like you suggested and the texture and flavor was 10/10! We couldn’t stop eating these. Thanks Alex!
Alexandra
Hi Sophia, I am delighted to hear that you enjoyed the Chocolate Raspberry Tarts. Thank you so much for taking the time to let me know. 🙂
Robert
My wife loved these! She found this recipe and asked that I make it for her birthday. I’m not the most confident baker but I followed your recipe exactly and it turned out so good!
Alexandra
Hi Robert, how nice of you to make the Chocolate Raspberry Tarts for your wife’s birthday. I am so pleased that she enjoyed them. 🙂
Damian
I love both raspberries and chocolate, the tart sweetness of raspberries always goes so well with chocolate and these are really easy to make!
Alexandra
Hi Damian, chocolate and raspberries are an ideal match, aren’t they? I am so pleased that you like these Chocolate Raspberry Tarts; thank you for letting me know. 🙂
Nart at Cooking with Nart
Raspberry and chocolate are such a great combination. These tarts are tasty and so great when you have guests over.
Alexandra
Hi Nart, I am delighted to hear that you like the Chocolate Raspberry Tarts. Thank you so much for letting me know. 🙂
Angela
These are so delicious and I love that they are gluten-free! Thanks for the delicious dessert recipe. YUM!
Alexandra
Angela, I am delighted that you enjoyed the Chocolate Raspberry Tarts; they are a favourite of mine! It’s so nice to have a delicious, gluten-free, sweet treat which is not too large – can have more of them that way! 🙂
Kara
I love how easy this recipe is and these cute little tarts taste amazing!
Alexandra
Kara, I am so pleased that you enjoyed the Chocolate Raspberry Tarts. Thank you so much for taking the time to let me know. 🙂
Alexandra
These are great flavours Fatima; they work so well together. 🙂