Mini Dark Chocolate Raspberry Tarts

These mini chocolate tarts are full of dark chocolate, peanut butter, walnuts, and topped with fresh raspberries.

I created these cute little heart healthy tarts for a Valentine’s Day.

The tart shells are made with walnuts while the filling is made with 72% cacao dark chocolate and peanut butter. 

After chilling, the tarts are topped with fresh raspberries.

Heart Healthy Ingredients:

  • Dark Chocolate: Contains antioxidants that can lower blood pressure and reduce the risk of heart disease.

  • Walnuts: Contain omega-3 fatty acids which can decrease inflammation and reduce the risk of blood clots, as well as lower LDL “bad” and total cholesterols.

  • Raspberries: Contain antioxidants and fiber that may help decrease inflammation and lower cholesterol.

Walnut Tart Shells

Similar to other tart recipes, this one is made with flour, butter, sugar, and salt. I also add walnuts for their nutty sweet flavor and healthy fats. These ingredients are pulsed together until crumbly.

Then an egg is stirred in to help bind everything and the dough is chilled in the fridge while the oven preheats to 375°F. The dough can also be made 1-2 days in advance.

When it’s time to make, take out the dough and divide it evenly into 8 silicone muffin cups or a paper-lined or greased muffin tin. You can also make 4 medium size tarts by using 4-inch tart pans.

When forming the crust, make sure to evenly press the dough on the bottom and up the sides. You don’t want the shell to be too thin or it’ll break easily, nor do you want it too thick. Then gently pierce the bottoms of each shell with a fork, so they don’t puff up while baking.

Once they have baked for 12-15 minutes, allow them to cool in the pan while you make the filling.

Dark Chocolate Ganache Filling

There are many different types of fillings for tarts such as custards, ganaches, cream based, etc. I wanted one that was quick and easy to make.

My filling consists dark chocolate and milk heated in a microwave until the chocolate begins to melt. Then peanut butter, vanilla, and salt are stirred in.

I chose peanut butter because I wanted the filling to have a fudgy texture. The recipe calls for only 1 tablespoon so there isn’t a strong peanut flavor. Any nut butter can be used. Or you can use regular dairy butter.

While the filling is warm, pour it into the shells and then refrigerate for an hour or until set.

The finished tarts have a smooth and creamy inside thanks to the small amount of peanut butter while the crust softens to a cookie-like texture.

I like to serve them with fresh raspberries or strawberries. Or you can top them with a sprinkling of powdered sugar or a dollop of whipped cream.

If you don’t like dark chocolate (like my 8 year old), that’s fine, use milk chocolate. The walnuts and raspberries are nutrient dense and still provide plenty of heart healthy benefits!

 

What My Kids Say:
10 year-old “The chocolate is sweet and creamy and the crust is delicious.”
8 year-old: “I like milk chocolate better.”


Plate with mini chocolate tarts and raspberries on top.

Mini Dark Chocolate Raspberry Tarts

Joby’s Test Kitchen
These mini chocolate tarts are not only fun to eat, but also make a great heart healthy dessert!
Prep Time 14 minutes
Cook Time 18 minutes
Total Time 32 minutes
Course Dessert
Servings 8 mini tarts

Equipment

  • food processor or grinder

Ingredients
  

Walnut Tart Shells:

  • ¼ cup whole wheat flour
  • ¼ cup all-purpose flour
  • ¼ cup fresh walnuts
  • 2-3 tbsps (15-36g) powdered or regular sugar
  • tsp salt
  • 1 tbsp (14g) butter
  • ½ whole egg or 1 egg yolk
  • ¼ tsp vanilla

Dark Chocolate Filling:

  • 2 oz (56g) 72% cacoa dark chocolate
  • ¼ cup (60ml) milk
  • 1 tbsp (16g) peanut or almond butter
  • dash vanilla
  • pinch salt

Garnish:

  • fresh raspberries, rinsed
  • lightly sweetened whipped cream, optional
  • dusting of powdered sugar, optional

Instructions
 

Walnut Tart Shells:

  • In a food processor, grind togtheer the flours, walnuts, sugar, and salt. Then add butter and pulse until crumbly. Transfer to a bowl, add the egg until a soft dough forms. Try not to overwork the dough. Chill in the fridge while preheating the oven to 375°F. Dough can be made ahead of time.
  • Take out the dough and press into the bottom of 8 silicone muffin cups or a paper-lined or greased muffin tin. For medium size tarts use 4 (4-inch) tart.
  • Pierce the bottom of the cups with a fork so they don’t puff up while baking.
  • Bake for 12-15 minutes or until lightly golden brown and firm to the touch. Cool shells in pan.

Dark Chocolate Filling:

  • In the meantime, put milk and chocolate in a measuring cup. Microwave for 20-30 seconds or until the milk starts to bubble. DO NOT melt the chocolate completely in the microwave. Instead, take it out and keep stirring it until it gradually melts in the hot milk. Then whisk in peanut butter, vanilla, and salt.
  • Pour chocolate mixture evenly into tart shells. Refrigerate about 1 hour or until set. Keep chilled in refrigerator. Take tarts out 1-2 hours before serving, to allow them to come to room temperature.
Keyword dark chocolate, peanut butter, raspberries, tart, walnuts

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