This individual chocolate almond tart with raspberry is both pretty and thoroughly delicious. It has a crisp pastry base and soft chocolate frangipane filling that pairs so well with the raspberries nestled inside. Elegant and easier than you might think, too.
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To me, there's something about individual desserts - especially little tarts - that feels kind of special. Don't get me wrong, we have some favorite whole-sized pies (especially banoffee pie and pumpkin pie is a must at Thanksgiving). But having your own little dessert feels like someone made the effort of making it just for you. And you don't have to fight over who has a bigger slice.
Of course I say all that and I have so far always shared one of these. We don't have a particularly sweet tooth and I'm not quite ready to let the kids have a whole one by any stretch. But even getting a slice or two, everyone is more than happy.
Tips for making these mini tarts
True, these take a little more work than your basic muffin or brownie, but they are still not complicated, especially with a couple pointers.
- Mix the pastry in a food processor - it makes things a lot quicker than mixing by hand. I have made this gently chocolate-flavored here which does make it a little less sweet. If you prefer, you can sweeten it further or use plain shortcrust pastry instead.
- Chill the pastry before baking - this helps to avoid it shrinking while baking.
- Trim the pastry for smooth edges. You can leave the extra if you like but will be neater if you trim. I recommend using your knife over the rim pushing out from the middle so the pastry sticks smoothly at the level of the top of the mould.
- Blind bake the pastry first. Blind baking means covered and weighed down so that the pastry doesn't puff up. This pre-cooks the pastry a little before adding the filling. You could probably get away with not doing this, but for a few extra minutes, it helps to make sure the pastry is crisp and cooked rather than potentially raw or squidgy. I'd say it's worth it.
- Spread the filling out evenly - it does rise slightly and smooth as it cooks, but it is still worth having the filling relatively smooth before you add the raspberries and bake to make it look best when finished. It also helps to avoid it spreading over the edge.
This tart is not overly sweet, but the flavors are delicious and work really well together. If you prefer your desserts sweeter, you can sweeten the filling a little more, and also the pastry. As mentioned above, you could also use a plain shortcrust pastry if you prefer.
There is a little cardamom in the filling which I love, but if you are not a cardamom fan I suggest skipping this as it is noticeable. If you don't like raspberries, you could switch the fruit to something else - I can see strawberry or pear working well, too. Though the raspberries and a wonderful burst of flavor and slightly tart sweetness so are still my top pick.
It might seem like a few steps, but this chocolate almond tart with raspberries really is easier than you might think. And the end result is a pretty and tasty dessert that would fit in on the shelf of a fancy pastry shop. Or at least have people impressed that you made it yourself. Delicate, delicious and 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 here.
See more of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Chocolate almond tart with raspberry
For the pastry
- ¾ cup all purpose flour 105g plain flour
- 1 tablespoon confectioners sugar icing sugar (or a little more to taste)
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 2 tablespoon unsalted butter 30g
- 1 egg yolk
- 2 tablespoon cold water approx
For the filling
- 2 tablespoon unsalted butter 30g
- 1 oz dark chocolate 25g
- ¾ cup almond flour 75g ground almonds
- 3 tablespoon sugar
- 1 egg
- ¼ teaspoon ground cardamom (optional)
- ½ teaspoon vanilla
- 2 oz raspberries 55g, approx
- First, make the pastry by mixing the dry ingredients (flour, sugar, cocoa powder and salt) in a food processor then add the butter and pulse until you get a fine breadcrumb texture. Add the egg yolk, pulse again to mix then add a little water gradually and pulse so that the dough comes together in large clumps.
- Bring the dough together into a ball and 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. Alternatively, you can just add the almond flour etc to the chocolate-butter mixture once it is lukewarm.
- Once pastry has almost finished cooling time, preheat the oven to 375F/190C.
- Roll out the pastry to around ⅛in/2-3mm thick and line 4 small tart moulds. Blind bake the pastry (by lining with parchment paper and filling with baking beans) for 15 mins 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 6 per tart works well) 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. You can chill and keep any leftover in the fridge for a day or two.
This post was first shared in June 2015 and has been updated, primarily with new photos and video.