What the heck is this?
Imagine flaky, buttery puff pastry cradling a rich layer of dark chocolate ganache, topped with bright, juicy raspberries. These tarts are the perfect balance of crisp, creamy, and tart — like a tiny bite of dessert heaven. They look fancy enough for a dinner party but are surprisingly simple to make, with store-bought puff pastry doing most of the heavy lifting.
Why You’ll Love This Recipe
Because it combines just a few ingredients into an elegant dessert that feels gourmet but is super approachable. The deep, bittersweet chocolate pairs perfectly with the fresh raspberries’ tartness, and that puff pastry base? Crispy, flaky, buttery goodness. Plus, they’re bite-sized and perfect for sharing (or not).
The Good Stuff You’ll Need
- 1 sheet frozen puff pastry, thawed
- 4 oz bittersweet or dark chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 1 cup fresh raspberries
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
Let’s Do This
- Prep the pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet into a roughly 12×12-inch square. Cut into 9 equal squares. Use a knife to lightly score a smaller square about ½ inch inside each piece (don’t cut all the way through)—this will help create a raised border.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy. Stir in the butter until melted and combined.
- Assemble the tarts: Place puff pastry squares on a parchment-lined baking sheet. Brush the edges lightly with beaten egg for a golden finish. Spoon a tablespoon of ganache into the center of each square, inside the scored border.
- Bake: Bake for 12–15 minutes or until the pastry is puffed and golden. Remove from the oven and gently press a few fresh raspberries onto the ganache while it’s still warm.
- Cool and serve: Let the tarts cool slightly on a wire rack. Dust with powdered sugar if you want to get fancy before serving.
Serving Suggestions
Serve these tarts warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream. They’re perfect for holiday parties, brunch, or a sweet treat after dinner.
Switch It Up
- Swap raspberries for blackberries, sliced strawberries, or blueberries.
- Use milk chocolate for a sweeter twist or white chocolate for a creamier finish.
- Add a sprinkle of chopped nuts like pistachios or toasted almonds on top for extra crunch.
Make-Ahead Tips
You can make the ganache a day ahead and store it covered in the fridge. Reheat gently before assembling. Puff pastry tarts are best served the day they’re made but can be stored in an airtight container for up to 2 days and warmed before serving.
Questions People Actually Ask
Can I use frozen berries? Fresh are best, but thawed frozen berries work in a pinch—just pat dry to avoid soggy pastry.
Do I have to make ganache? You can spread Nutella or chocolate spread instead, but ganache gives that rich, silky texture.
How do I store leftovers? Keep in an airtight container at room temp for a day or two, or refrigerate and warm before serving.
Can I freeze assembled tarts? Not recommended—puff pastry loses its crispness after freezing.
Dark Chocolate Raspberry Puff Pastry Tarts: Decadent, Fruity
- Total Time: 35 minutes
- Yield: 9 tarts 1x
Description
Imagine flaky, buttery puff pastry cradling a rich layer of dark chocolate ganache, topped with bright, juicy raspberries. These tarts are the perfect balance of crisp, creamy, and tart — like a tiny bite of dessert heaven. They look fancy enough for a dinner party but are surprisingly simple to make, with store-bought puff pastry doing most of the heavy lifting.
Ingredients
1 sheet frozen puff pastry, thawed
4 oz bittersweet or dark chocolate, chopped
½ cup heavy cream
1 tablespoon unsalted butter
1 cup fresh raspberries
1 egg (for egg wash)
Optional: powdered sugar for dusting
Instructions
Prep the pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet into a roughly 12×12-inch square. Cut into 9 equal squares. Use a knife to lightly score a smaller square about ½ inch inside each piece (don’t cut all the way through)—this will help create a raised border.
Make the chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy. Stir in the butter until melted and combined.
Assemble the tarts: Place puff pastry squares on a parchment-lined baking sheet. Brush the edges lightly with beaten egg for a golden finish. Spoon a tablespoon of ganache into the center of each square, inside the scored border.
Bake: Bake for 12–15 minutes or until the pastry is puffed and golden. Remove from the oven and gently press a few fresh raspberries onto the ganache while it’s still warm.
Cool and serve: Let the tarts cool slightly on a wire rack. Dust with powdered sugar if you want to get fancy before serving.
Notes
Swap raspberries for blackberries, sliced strawberries, or blueberries.
Use milk chocolate for a sweeter twist or white chocolate for a creamier finish.
Add a sprinkle of chopped nuts like pistachios or toasted almonds on top for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~210 kcal per tart
- Fat: ~15g
- Carbohydrates: ~18g
- Protein: ~3g