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Ghirardelli® Chocolate Raspberry Tartlets

Ghirardelli® Chocolate Raspberry Tartlets

"Individual chocolate cream tartlets are topped with fresh red raspberries for a show-stopping dessert."
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3 h 20 m servings 872 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 872 kcal
  • 44%
  • Fat:
  • 59.7 g
  • 92%
  • Carbs:
  • 95.8g
  • 31%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended. Add the cocoa and process until smooth. Add the flour and pulse until the mixture is crumbly but can be pinched to hold together. Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or overnight.
  2. Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap. If the dough gets too soft, refrigerate until firm before continuing. Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom. Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan. Trim any excess dough and carefully peel off the plastic wrap. Repeat with the remaining dough to make six tartlet shells. Refrigerate for at least 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Prick the bottoms of the tartlet shells all over with a fork. Bake for 15 minutes, or until the dough looks dry. Allow to cool completely.
  5. To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer. Remove from the heat and add the chocolate. Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth. Cool to room temperature.
  6. Pour 1/3 cup of the chocolate mixture into each tartlet shell. Refrigerate the tartlets at least 1 hour, until the filling is firm. Carefully remove the tartlets from the pans. Arrange the raspberries decoratively on top of the filling.


  • Note: The chocolate pie crust is very versatile and can add an elegant twist to many other pies and tarts. If you'd rather make one large tart, use an 8-inch nonstick tart pan with a removable bottom.

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Read all reviews 3
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followed it exactly....could use less raspberries

What a delightful dessert! It is very rich, but the simple, chocolate flavor is wonderful. I included a dollop of whipped topping and just a few raspberries sprinkled on the top (or per individu...

The recipe was missing a few details that would have been helpful. The dough was not a crumbly consistency, but it still turned out pretty good. I didn't have a tartlet pan, so I used a muffin p...