Monday, 5 October 2015

Recipe: Mini Chocolate & Raspberry Tarts

Mini Chocolate & Raspberry Tarts | Penne For Your Thoughts

Anyone else have mixed emotions for the Bake Off final? Don't get me wrong I’m excited and so glad both Tamal and Nadiya have got a place, completely well-deserved and I’d be happy with either of them winning. Let’s not talk about Ian, no one wants Ian to win right? BUT WHAT AM I GOING TO DO WITH MY WEDNESDAY NIGHTS? There will definitely be a cake shaped hole in my heart once it has finished. Until next year, of course.

So, for my bake off bake along this week I decided to go with the chocolate tart. Mainly because I was hosting a baby shower for my lovely friend and we had a little homemade afternoon tea, I needed something that I could make a mini version of so I could include it!

Mini Chocolate & Raspberry Tarts Recipe | Penne For Your Thoughts

These little tarts are super tasty, with a rich chocolate ganache and the sweetness of the raspberry jam and fresh raspberry on top these are a real indulgent treat. They made a perfect accompaniment to our afternoon tea, they looked so dainty on our cake stand, a real centerpiece!

I was slightly worried when I put the mini tart cases into the oven, even though I pricked the bottoms to stop too much rising, I could see as I patiently watched my oven (everyone does it!) they were rising slightly, however they did drop back down once cooled and once I had smothered them in jam and chocolate it was hard to tell they had ever puffed up!

Mini Chocolate & Raspberry Tarts | Penne For Your Thoughts

Would I get star baker? Perhaps for taste but my uniformity (or lack of) has again let me down, but I’m still proud of this bake and they were a hit at the baby shower!

Makes approx. 24 mini tarts


For the pastry:
250g plain flour, plus extra for dusting
250g icing sugar
1 tbsp cocoa powder
125g unsalted butter
1 egg
Splash of milk

For the filling:
24 teaspoons raspberry jam
200g dark chocolate
400ml double cream
1 tbsp sugar
1 punnet fresh raspberries


To make the pastry put the flour, sugar and butter into a food processor and pulse until like breadcrumbs. Add the egg, cocoa powder and splash of milk and pulse until a dough forms. Wrap the dough up in clingfilm and chill in the fridge for at least 30 minutes.

Meanwhile preheat the oven to 180c and grease and line two 12 hole shallow tray (you can do this in 2 batches if you only have one). Roll out the pastry onto a lightly floured surface until about 1/2 a centimetre thick. Cut out rounds slightly bigger than the holes in the tray, gently push them in so they go up the sides.

Prick the bases of the tarts with a fork all over to stop them puffing up too much, then bake in the hot oven for 12-15 minutes. Leave to cool for couple of minutes in the tray before moving to a wire rack to cool completely.

Once the tart cases are cool make the chocolate ganache by heating the sugar and cream on a medium heat, bringing it to a boil. Break up the chocolate and put in a heatproof bowl and then pour the boiling cream over the top, whisking continuously until melted and smooth. Put to one side.

Put 1 teaspoon of raspberry jam into each tart case, then top with 1-2 teaspoons of the ganache, or until full to the top, finish with a fresh raspberry on top.

Leave to set for at least 2 hours, then keep refrigerated until ready to consume.

Horrible lighting, but wanted to show the inside!

Sophie x


  1. These are so cute! Great idea, making mini tarts! So simple yet so delicious! Alice xx

  2. These look so so so good! x

  3. Uniformity aside, this would be my star bake with chocolate and jam. Very cute idea for a baby shower.


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