Ingredients
Scale
- 1 cup All-Purpose Flour (Gluten-free blend can work as a substitute)
- 1/4 cup Powdered Sugar (Granulated sugar can be substituted if needed)
- 1/2 cup Unsalted Butter (Opt for dairy-free butter or coconut oil for a dairy-free version)
- 1 large Egg Yolk (Omit for a vegan option and use a flax egg instead)
- 2–4 tablespoons Cold Water (Adjust based on the consistency needed)
- 1/4 teaspoon Salt (Enhances the overall flavor)
- 1 cup Heavy Cream (Substitute with coconut cream for a dairy-free alternative)
- 8 ounces Semi-Sweet or Dark Chocolate (Choose dairy-free chocolate for a vegan option)
- 2 tablespoons Unsalted Butter (Optional for extra shine; omit for dairy-free versions)
- 1 teaspoon Vanilla Extract (Pure extract yields the best taste)
- 1 cup Fresh Raspberries (Swap for strawberries, blueberries, or peaches if desired)
- 1 tablespoon Powdered Sugar (Optional for dusting)
- Fresh Mint Leaves (Optional for decoration)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour and powdered sugar. Add the butter and combine until it resembles coarse crumbs.
- Stir in the egg yolk and salt. Gradually add cold water, mixing until a dough forms.
- Press the dough into tart pans. Bake for 15-20 minutes or until golden brown. Let them cool.
- In a saucepan, heat the heavy cream until it simmers. Remove it from the heat and add the chocolate. Stir until melted.
- Add butter and vanilla to the chocolate mixture, stirring well.
- Pour the chocolate filling into cooled tart shells. Let them set in the fridge for at least 30 minutes.
- Top with fresh raspberries just before serving. Dust with powdered sugar and arrange mint leaves for decoration.
Notes
Serve chilled and consider adding whipped cream for extra indulgence. Store in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg