Raspberry Brownie Tartlets

These tiny morsels are the perfect combination of sweet and tart. Keep them at your guests' fingertips for the perfect dessert or appetizer.

Prep Time:
45 mins
Cool Time:
5 mins
Bake Time:
12 mins
Total Time:
45 mins
24 tartlets


  • 1 recipe Chocolate Pastry

  • 1 ounce unsweetened chocolate, chopped

  • 2 tablespoon butter

  • cup sugar

  • ¼ cup seedless red raspberry jam

  • 1 egg, lightly beaten

  • cup all-purpose flour

  • ¼ teaspoon baking powder

  • teaspoon salt

  • 1 recipe Chocolate Ganache

  • 24 red raspberries

  • 1 ounce white baking chocolate with cocoa butter, chopped

  • ¼ teaspoon shortening

Chocolate Pastry

  • 1 ¼ cup all-purpose flour

  • cup sugar

  • ¼ cup unsweetened cocoa powder

  • ½ cup cold butter

  • 1 egg yolk

  • 2 tablespoon cold water

Chocolate Ganache

  • ¼ cup heavy cream

  • ½ cup semisweet chocolate pieces


  1. Preheat oven to 375°F. On a lightly floured surface, roll the Chocolate Pastry to 1/8-inch thickness. Using a 2 3/4-inch round cookie cutter, cut pastry into 24 rounds. Fit rounds into 24 ungreased 1 3/4-inch muffin cups, pressing pastry onto bottoms and up the sides. Bake 5 minutes.

  2. Meanwhile, for filling, in a small saucepan combine unsweetened chocolate and butter. Cook and stir over low heat until melted. Remove from heat. Stir in sugar, jam, and egg just until combined. Stir in flour, baking powder, and salt. Spoon a scant 1 tablespoon of the filling into each pastry-lined muffin cup.

  3. Bake 12 to 15 minutes or until filling is set. Cool in muffin cups 5 minutes. Remove from muffin cups; cool on wire rack.

  4. Spread Chocolate Ganache evenly over filling. Top each tartlet with a raspberry.

  5. In a small saucepan combine white chocolate and shortening. Cook and stir over low heat until melted. Drizzle over tartlets. Let stand until set.

Chocolate Pastry

  1. In a medium bowl, stir together flour, sugar, and cocoa powder. Using a pastry blender, cut in butter until mixture is crumbly. In a small bowl, whisk together egg yolk and cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.

Chocolate Ganache

  1. In a small saucepan, heat cream over medium-high heat just until boiling. Remove from heat. Add chocolate pieces (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.

Make-Ahead Directions:

Layer uniced tartlets between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 2 days or freeze for up to 1 month. To serve, thaw tartlets if frozen. Prepare Chocolate Ganache and ice tartlets as directed.

Nutrition Facts (per serving)

312 Calories
10g Fat
55g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 312
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 34mg 11%
Sodium 61mg 3%
Total Carbohydrate 55g 20%
Total Sugars 24g
Protein 6g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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