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Decadent Valentine’s Triple Chocolate Raspberry Tart Cups

triple chocolate raspberry tart cups - featured image
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These tart cups combine a crisp cocoa crust, silky chocolate ganache, and fresh raspberries for a rich, indulgent dessert perfect for Valentine’s Day or any special occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • ⅓ cup (40g) unsweetened cocoa powder
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons cold water
  • 8 ounces (225g) semi-sweet or bittersweet chocolate, chopped
  • ¾ cup (180ml) heavy cream
  • 2 tablespoons unsalted butter, softened
  • ½ cup (150g) raspberry jam or preserves
  • Fresh raspberries for garnish (optional)
  • Dark chocolate shavings or curls (for decoration)
  • Powdered sugar, lightly dusted (optional)

Instructions

  1. In a large bowl or food processor, combine flour, cocoa powder, sugar, and salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs.
  2. Add egg yolk and 2 tablespoons cold water, mixing gently until dough holds together. Add an additional tablespoon water if too dry, but do not make sticky.
  3. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Line tart pans or muffin tin with parchment paper if needed.
  5. Roll out dough on lightly floured surface to ¼ inch thickness. Cut circles slightly larger than tart pans and press into pans. Prick bottoms with fork.
  6. Blind bake crusts: cover with parchment and pie weights, bake 12-15 minutes. Remove weights and paper, bake another 5-7 minutes until set but not deeply browned.
  7. Cool crusts completely on wire rack.
  8. Chop chocolate finely. Heat heavy cream until just simmering, pour over chocolate and let sit 2 minutes. Stir until smooth, then stir in softened butter.
  9. Spread about 1 teaspoon raspberry jam into bottom of each cooled tart shell. Spoon or pipe chocolate ganache on top, filling nearly to brim.
  10. Chill tart cups in refrigerator for at least 1 hour to set ganache.
  11. Before serving, garnish with dark chocolate shavings and fresh raspberries.

Notes

Keep butter cold when making crust for flakiness. Chill dough before baking. Avoid overbaking crust to prevent dryness. Stir ganache gently and patiently to avoid seizing. If ganache is too thick, let soften at room temperature before spreading. Tart cups can be made ahead and assembled just before serving. For gluten-free, use almond flour; for dairy-free, substitute coconut cream and dairy-free butter.

Nutrition

Keywords: valentine's day dessert, chocolate tart, raspberry tart, triple chocolate, easy dessert, tart cups, chocolate ganache, raspberry jam

Find it online: https://chrisfeasts.com/decadent-valentines-triple-chocolate-raspberry-tart-cups-easy-recipe-for-perfect-dessert/