Ghirardelli® Chocolate Raspberry Tartlets

Ghirardelli® Chocolate Raspberry Tartlets

Ghirardelli(R) 0

"Individual chocolate cream tartlets are topped with fresh red raspberries for a show-stopping dessert."

Ingredients 3 h 20 m {{adjustedServings}} servings 872 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 872 kcal
  • 44%
  • Fat:
  • 59.7 g
  • 92%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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  1. To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended. Add the cocoa and process until smooth. Add the flour and pulse until the mixture is crumbly but can be pinched to hold together. Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.
  2. Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap. If the dough gets too soft, refrigerate until firm before continuing. Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom. Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan. Trim any excess dough and carefully peel off the plastic wrap. Repeat with the remaining dough to make six tartlet shells. Refrigerate for at least 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Prick the bottoms of the tartlet shells all over with a fork. Bake for 15 minutes, or until the dough looks dry. Allow to cool completely.
  5. To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer. Remove from the heat and add the chocolate. Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth. Cool to room temperature.
  6. Pour 1/3 cup of the chocolate mixture into each tartlet shell. Refrigerate the tartlets at least 1 hour, until the filling is firm. Carefully remove the tartlets from the pans. Arrange the raspberries decoratively on top of the filling.
Tips & Tricks


  • Note: The chocolate pie crust is very versatile and can add an elegant twist to many other pies and tarts. If you'd rather make one large tart, use an 8-inch nonstick tart pan with a removable bottom.
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Reviews 3

  1. 3 Ratings

Natalie Taylor

followed it exactly....could use less raspberries

Tina Mitchell

What a delightful dessert! It is very rich, but the simple, chocolate flavor is wonderful. I included a dollop of whipped topping and just a few raspberries sprinkled on the top (or per individual preferences). It also helps if the tarts are removed from the refrigerator 30 minutes before serving. They are much easier to cut with a fork (just be sure to remove from tart pan before setting out).


The recipe was missing a few details that would have been helpful. The dough was not a crumbly consistency, but it still turned out pretty good. I didn't have a tartlet pan, so I used a muffin pan instead. I filled each muffin cup with dough about 1/2 inch thick, but felt they were too thick. Next time I will roll the dough to between 1/8 to 1/4 inch. This will allow more filling to fit in each cup. I only used about 20% of the filling, but if the dough was rolled thinner, you could use more filling. By following my recommendations, I will guess you can make at least 12 cups from one recipe. I used three large raspberries per cup, and the balance was nice. This dessert tasted very good.