Go Back

Chocolate Raspberry Tarts

Indulge in the rich and luscious flavor of these chocolate raspberry tarts, perfectly combining creamy chocolate and tart berries in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 3 hours
Servings: 12 tarts
Course: Dessert, Sweet Treat
Cuisine: French, Pastry
Calories: 250
Ingredients Method Notes

Ingredients
  

Chocolate Ganache
  • 2 blocks 90g blocks Coles Finest Belgian White Chocolate Berry Pavlova Flavour, coarsely chopped Use high-quality white chocolate for the best flavor.
  • 180 ml thickened cream Heat until it’s nearly simmering.
  • 30 g unsalted butter, chopped Adds glossiness to the ganache.
Tart Assembly
  • 12 pieces ready-made tart shells Choose your favorite store-bought tart shells.
  • 500 ml thickened cream, extra To be whipped for topping.
  • 2 tbsp icing sugar mixture For sweetening the whipped cream.
  • 24 pieces fresh raspberries For topping the tarts.
  • to taste freeze-dried raspberry powder, to dust For a colorful finish.
  • 90 g Coles Finest Belgian White Chocolate Berry Pavlova Flavour, extra, cut into small shards To decorate the tarts.

Method
 

Chocolate Magic
  1. In a medium, heatproof bowl, add the coarsely chopped chocolate.
  2. In a small saucepan, heat the cream over medium heat until it's nearly simmering.
  3. Pour the heated cream over the chocolate and let it sit for 5 minutes.
  4. Whisk until you achieve a smooth chocolate ganache.
Butter Up
  1. Add the chopped butter to the chocolate ganache and whisk until glossy.
Tart Fun
  1. Pour the chocolate mixture into the prepared tart shells.
  2. Chill in the fridge for about 3 hours until set.
Whip it Good
  1. Whip the extra thickened cream with icing sugar until stiff peaks form.
  2. Transfer to a piping bag.
Finishing Touches
  1. Pipe the whipped cream over each tart.
  2. Top with fresh raspberries and a dusting of freeze-dried raspberry powder.
  3. Garnish with chocolate shards.

Notes

For variations, try substituting raspberries with strawberries, blueberries, or passionfruit. You can also make these tarts a day in advance and chill them.