Raspberry Puff Pastry Tarts with Dark Chocolate
Happy heart day!!
These adorable little tarts are buttery and flaky, filled with tart raspberries and melty dark chocolate. Perfect to treat yourself or your loved ones this weekend!
I will forever use puff pastry for all the things. It might be my favorite store-bought ingredient (even before a rotisserie chicken!). I love how incredible it tastes, how easy it is to use and how it is super versatile.
Sweet? Savory? Both?
It works for everything!
This is how I make the tarts!
The tarts you see here have been cut into rounds with a large biscuit or cookie cutter. Then I fold them into little rustic galettes. But you could also use the entire sheet to make one giant puff pastry tart and then slice it into squares.
Personally, I love crust too much and want my own mini galette. So here we are!
I like to use frozen raspberries for multiple reasons. One, the price. Obviously. Two, the ease and accessibility during the season. And three, they are great and fresh and you don’t have to pick through every single one.
For chocolate, a high quality chocolate over 70% is my number one choice. I simply chop it up! Chop it up and sprinkle it right on top of the berries.
This is messy, it’s not super pretty. But it tastes fantastic and is the ultimate fruity chocolate dessert. One that looks fancy but doesn’t take much time at all.
I leave a bit of chopped chocolate out of the tarts so I can melt it. Then I drizzle it on top to make it look extra pretty.
If you scroll down, you’ll see a big one I made with a full sheet of puff pastry!
It has alllll the chocolate. You can slice it like a pie!
These taste lovely. I love how they are mini.
They aren’t too sweet. The perfect bite after a special meal. Or if you want to make something cute for your kids, this can be it!
I think we can count this as breakfast, right?
Dark Chocolate Raspberry Puff Pastry Tarts
Dark Chocolate Raspberry Puff Pastry Tarts
These raspberry puff pastry tarts are easy, fun and delicious! Mini and bite-sized, they are filled with raspberries and dark chocolate, then baked until flaky and golden and so wonderful. They are adorable too!
- 1 sheet puff pastry, thawed if frozen
- 2 cups frozen raspberries
- 1 tablespoon sugar
- 1 teaspoon flour
- pinch of kosher salt
- 1 teaspoon fresh lemon juice
- 6 ounces dark chocolate, chopped
- 1 egg + 1 teaspoon water, for egg wash
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Use a biscuit or cookie cutter (I used one 2.5-3 inches in diameter) to cut rounds out of the pastry. I cut 6 rounds total. Place them on the parchment paper.
- Place the raspberries in a bowl and toss with the sugar, flour and salt. Toss with the lemon juice.
- Add some raspberries to the center of each pastry round. Top with the chopped chocolate – a tablespoon or 2. Save some chocolate to melt at the end.
- Fold the edges of the pastry up over the raspberries, the whole way around.
- Whisk together the egg and water, then use a pastry brush to brush the puff pastry. This will give it shine.
- Place the sheet in the oven and bake for 12-15 minutes. These may need a little longer too! You want the pastry to be golden and puffed.
- While they bake, melt the remaining chocolate. I just do this in the microwave. I melt for 30 seconds on 50% power and stir after each time until melted.
- When the tarts are finished, drizzle more chocolate on top. Serve! These can be served warm or shortly after cooling
Actual chocolate puddles.
