• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Not Complicated Recipes
  • Home
  • Recipes
  • Blog
  • About
  • Kitchen Tips
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Get in touch
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Get in touch
×
Home » Recipe Index » Chocolate

Chocolate Raspberry Tarts

Published: Oct 26, 2018 · Updated: Jul 23, 2021 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

1109 shares
Leave Review


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

These gluten-free mini desserts are quickly and easily made, combining the classical flavours of dark chocolate and raspberry. They are the cutest way to successfully achieve portion control.
5 from 2 votes
Print Pin Review
Course: Dessert
Cuisine: Australian
Prep Time: 25 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
Servings: 30 Tarts
Calories: 89kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

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

*I buy packets of rice flour from an Asian grocery – it is very finely ground. Some rice flour in supermarkets is gritty.
*Don’t be deterred by the milk powder, it is used in many recipes for White Christmas and I will be sharing some other recipes which use it.
*Good quality chocolate is essential; I use Lindt 70% dark chocolate.
*This will vary slightly depending on the size of the raspberries.
*The eventual number of tarts will depend on the size of the mini muffin tins. I have 3 trays and they are all different sizes. I made these in the smallest size.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 61mg | Sugar: 7g | Calcium: 16mg | Iron: 0.6mg
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.

Gluten Free Chocolate Raspberry Tarts - It's Not Complicated Recipes #tarts #raspberry #chocolate #sweet #sweettreats #dessert
Gluten Free Chocolate Raspberry Tarts - It's Not Complicated Recipes #tarts #raspberry #chocolate #sweet #sweettreats #dessert
« Pepperoni Pastries
Cannellini Bean Dip »

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Alex.

Welcome to It’s Not Complicated Recipes!

My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. 

Learn more

Popular Recipes

  • Round dish of cooked patties sitting on some baking paper, garnished with parsley.
    Chickpea Patties (Vegan and Gluten Free)
  • Overhead shot of Lemon Curd Cake, with a slice missing, sitting on a round white dish.
    Lemon Curd Cake (Gluten-Free Option)
  • up close bowl of soup on a grey cloth, another bowl in the background to the right, some sliced bread to the left and two silver spoons on the side.
    Pumpkin and Sweet Potato Soup
  • Gluten-Free Almond Cookies

Comfort Food

  • Skillet with a tomato sauce and the ricotta gnocchi sitting on top, with a wooden spoon about to combine them.
    Gnocchi di Ricotta (Ricotta Gnocchi)
  • Eggplant Involtini – Italian comfort food
  • Overhead shot of cooked casserole, sitting on a brown cloth, with some parsley, feta and olives around the edge.
    Mediterranean Chicken Casserole
  • Bowl of mac and cheese.
    Bacon Mac and Cheese

Recent Recipes

  • Date and Lemon Buttermilk Scones on a baking paper lined baking tray.
    Date and Lemon Scones
  • Photo collage of four dip recipes - green goddess, cannellini bean, tuna and whipped ricotta.
    The Best Dip Recipes
  • Open glass jar of Nectarine Chutney, sitting on a small white plate, with a spoon scooping up some chutney.
    Nectarine Chutney
  • Round bowl of Chocolate Raspberry Porridge topped with yoghurt, flaked almonds and raspberries, with a spoon on the edge.
    Chocolate Raspberry Porridge (Stovetop Oatmeal)

Footer

About

  • Our Story
  • Recipes
  • Blog

Disclaimers

  • Privacy Policy
  • Privacy Policy (GDPR)
  • Cookie Policy
  • Accessibility Policy
  • Terms Of Use

Contact

  • Contact
  • Subscribe

↑ back to top

COPYRIGHT © 2025 · IT'S NOT COMPLICATED RECIPES® | ALL RIGHTS RESERVED

1109 shares