Mini Chocolate Raspberry Tarts: Indulgent Dessert Bites
Delicious mini chocolate tarts with a fresh raspberry twist, perfect for parties or as a delightful after-dinner treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 package pie crust 14 oz, store-bought
- 1 cup chocolate ganache homemade or store-bought
- 1 pint fresh raspberries rinsed and dried
- 2 tablespoons powdered sugar optional, for garnish
Instructions
Preparation Steps
- Preheat your oven to 350°F.
- Roll out the pie crust on a lightly floured surface.
- Cut 24 rounds using a 2 ½-inch cookie cutter. Place them into a mini muffin tin.
- Bake the crusts for 10-12 minutes until golden brown. Let cool completely.
- Fill each tart shell with a tablespoon of chocolate ganache.
- Top each tart with a fresh raspberry.
- Dust with powdered sugar before serving, if desired.
Notes
For best results, serve the tarts fresh. Store in an airtight container in the fridge for up to 2 days.