Recipes // Desserts // Raspberry and Dark Chocolate Tartlet

Raspberry and Dark Chocolate Tartlet


Chef Brian Emmett

Makes 12 Tartlets



  • 1¼ cups all-purpose unbleached flour
  • 1 egg yolk
  • 1 stick of butter
  • 1/3 cup of sugar
  • 1 pinch of salt
  • 1 teaspoon of vanilla
  • Cold water

Double recipe for 24

Mix dough in food processor until it comes to a ball. Refrigerate for 20 minutes.


  • 8 oz. of 60% cacao chips
  • 6 tablespoons of butter
  • 1 teaspoon of Chambord
  • 2 tablespoons of light corn syrup
  • ½ cup of seedless raspberry jam
  • 8 oz. of fresh raspberries
  • Slivered almonds (optional)


  • ½ cup of orange marmalade
  • 1/3 cup sugar


  1. Roll out tart dough and cut out circles with a 3 inch cookie cutter.
  2. Press dough circles into mini tartlet pan, cover each with a piece of foil, and fill with pie weights (blind bake).
  3. Bake at 375 degrees for 15 minutes; remove foil and weights and bake for about 5 minutes longer until golden. Set aside.
  4. In the pot combine the chocolate, butter and corn syrup and stir until melted and combined. Set aside.
  5. To assemble, fill each tartlet with some of the jam then top with chocolate mixture.
  6. Let stand until set (about 1 hour) then top with fresh raspberries.

Glaze Directions:

  1. Bring the marmalade and 1/3 cup water to a boil. 
  2. Then bush on tarts and sprinkle with powder sugar and slivered almonds if desired. 
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