This individual chocolate raspberry almond tart is both pretty and thoroughly delicious. A wonderful sweet treat with great flavors.
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Not that I would usually bother mentioning, but it’s my birthday in a couple days time. It’s going to be an unusual mix of a day. The fun bit is I’ll spend part of the day in Copenhagen. I haven’t been there is years but what I remember I really liked. The less fun bit is I’ll also be flying home later and spending many an hour trying to entertain an over-tired toddler on a long journey.
While I’m hoping for some good Danish food on the actual day, I made this chocolate raspberry almond tart shortly before our trip and they were thoroughly delicious. Just the sort of thing I would happily devour on my birthday. Plus with father’s day this weekend, I doubt many dads would turn their nose up to these either.
In fact this chocolate raspberry almond tart is the perfect individual serving to treat anyone (including yourself).
How to make a chocolate raspberry almond tart
True, these take a little more work than your basic muffin or brownie, but they are still not exactly complicated. You just make some pastry, chill it, line your moulds, blind bake the pastry, mix up the filling, put it in the pastry casings, press in some raspberries and bake.
OK, I know that sounds a lot of steps but none of them are tricky. Plus the end result is some truly beautiful and delicious little tartlets that would fit in on the counter of the smartest patisserie in town. I know, I might need to be a bit neater with my pastry for that to be the case, but they’re pretty close.
I decided to make four mini-tarts rather than a large tart. To me, there is something nice about the size and feeling of eating your own tart, rather than having to share from one big chocolate raspberry almond tart. And they look so adorable as well!
I got the moulds a couple months back after reading some other bloggers’ posts where they were used and thought how cute they looked. I justified it by thinking how useful they would be. Of course, it took me a while to actually use them (just like my pasta maker), but they will be useful again, I’m sure.
This chocolate raspberry almond tart is not overly sweet, but the flavors are so delicious and work really well together. The raspberries hold their form while baking and their flavor is definitely the most prominent, but the cardamon and almonds also come through along with the dark chocolate. They are truly all-round deliciousness. Perfect for any special occasion.
Try these other individual serving desserts:
- Individual pear galette
- Apple panna cotta
- Mango cheesecake parfait
- Plus get more dessert recipes in the archives.
I used these mini quiche pans which worked perfectly.
See more of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Chocolate, raspberry and almond tart
For the pastry
- 1 1/2 cups all-purpose flour 220g plain flour
- 2 tbsp confectioners sugar icing sugar
- 1/2 tsp salt
- 4 tbsp unsalted butter 60g
- 2 egg yolks
For the filling
- 2 tbsp unsalted butter 30g
- 3/4 cup almond flour 75g ground almonds
- 3 tbsp sugar
- 1/4 tsp ground cardamon
- 1 egg
- 1/2 tsp vanilla
- 1 oz dark chocolate 25g
- 2 oz raspberries 55g, approx
- First, make the pastry by mixing the dry ingredients (flour, sugar and salt) in a food processor then add the butter and pulse until you get a fine breadcrumb texture. Add the egg yolks, pulse again to mix and bring together in a ball. Wrap in plastic wrap/cling film and refrigerate for 30 minutes - this helps to avoid the pastry shrinking when you bake it.
- While the pastry is cooling, make the filling by melting the butter in a small pan until just starting to smell nutty and light brown in color. Remove form the heat and melt the chocolate with the residual heat from the pan and allow to cool slightly.
- In a small bowl, mix the almond flour, sugar, cardamon, egg and vanilla. Add the butter-chocolate mixture and mix well.
- Once pastry has cooled, preheat the oven to 375F/190C.
- Roll out the pastry to around 1/8in/2-3mm thick and line 4 small tart moulds. Blind bake the pastry (by lining with parchment paper and filling with baking beans) for 15mins until starting to dry. Remove the parchment paper and beans, allow the pastry to cool slightly then put some of the filling in each and spread carefully across the bottom. Press some raspberries, open side down into the filling (as many as you like, but around 8 per tart) then bake for around 30 minutes until the filling looks like it is fairly dry and feels springy-firm rather than soft. Serve warm or cold.
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