Make these adorable Chocolate Raspberry Mini Tarts for your next special dessert. These are chocolate cheesecake tarts smothered in fresh raspberry sauce and drizzled with a decadent chocolate ganache. Perfect for a birthday, anniversary, or date night dinner.
The chocolate tart shells are gluten free, made from almond flour and rich chocolate making this recipe friendly for a variety of diets. The rich chocolate cheesecake combines cream cheese, ricotta cheese, and creamy Greek yogurt for a thick and luscious texture.
Chocolate ganache for mini tarts is the perfect finish that adds flavor and flair to your special dessert. We are sharing all of our tips for how to make the perfect French chocolate raspberry tart that will have everyone raving.
What makes a tart different than a pie?
Tarts and pies fall in the same category in the baking world, the only difference is really the crust. Tart crusts are much thicker and only have the bottom crust, while pies have a thin pastry crust and many have a closed top.
Can cheesecake be used in a tart?
Actually, cheesecake is technically a tart. It is a thick custard filling made with a pastry or cookie shell and sweetened with extracts or fresh fruits, and chocolates. These chocolate raspberry mini tarts can be considered mini cheesecakes, and wouldn’t qualify as a traditional fruit tart; but, they are still a tart.
How do you get chocolate tarts out of the tin?
The key to removing these delicate little desserts is to allow them to cool completely. If possible, we recommend placing them in the fridge to ensure they are fully cold. This will help the crust set and adhere to the filling, which will help hold them together when you, very carefully, remove them from their tins.
Make sure the tins are well oiled so that the sides of the shell do not stick. We use coconut oil which is fantastic for baking. It may help to keep the chocolate raspberry mini tarts on the tart tin bottom even when serving. This will make it easier when you are decorating and moving them around.
How do you make a chocolate ganache?
The scrumptious finish for our chocolate raspberry mini tarts is fresh raspberry sauce with fresh whipped cream and homemade chocolate ganache. Our recipe will walk you through how to make a silky ganache that will drizzle easily for a beautiful flair.
How do you know when mini cheesecakes are done baking?
As with all cheesecakes, the best way to tell is by the jiggle of the middle. Your chocolate raspberry mini tarts should have a slight wiggle in the very center with firm edges, and a firmness overall.
Ideas for how to serve and garnish your chocolate tarts
This recipe is the perfect dessert for a beautiful brunch, a special occasion, or family treat. If you are looking for ways to serve, garnish, or elevate the presentation; here are some suggestions.
- Give a light dusting of powdered sugar over the finished tarts to garnish
- Add a fresh raspberry or chunks of chocolate to the top
- Make your own whipped cream with vanilla and a dash of almond for added flavor
- Garnish with a raspberry mouse
- Follow the tips to make a baking journey chocolate raspberry tart
- Add crushed pistachios for a garnish
This recipe will make six mini tarts. Feel free to cut this recipe in half, or even quarters if you only need a small number of tarts. For our full sized chocolate cheesecake recipe go here.
- Use tart pans with the removable bottoms. Wilton perfect results 4.75 inch round tart pan, set of 6These pans make is easy to remove the tarts after baking and cooling. Just push up the bottom while holding the outer ring. It will come out in one piece in lovely condition.
- Oil your pans before using them. You don’t want the tart crust coming out in parts.
- Use a coconut oil cooking spray
- Cool the tarts in their pans thoroughly before trying to remove them from the pans. You want the tart to completely set in the fridge before removing to a plate to decorate them.
- Before decorating these tarts do remove them carefully to a rack or plate. Keep them on the tart pan bottoms.
How long can mini cheesecakes sit out?
This dessert is best served chilled so we recommend keeping the tarts covered and in the fridge until you are ready to serve. Cheesecake should not be left at room temperature for more than 2 hours per the USDAs recommendations.
Chocolate Raspberry Mini Tarts
Make these adorable high fiber, gluten free, chocolate raspberry mini tarts for your next special dessert. Chocolate cheesecake tarts smothered in fresh raspberry sauce and drizzled with chocolate Ganache.
- (Cheesecake Chocolate almond Crust)
- 1/2 Cup raw almonds
- 1/2 Cup oats
- 1 1/2 Tablespoons coconut oil, melted
- 1 oz. bittersweet chocolate, melted
- (Cheesecake Filling)
- 1 oz. bittersweet chocolate, broken into small pieces
- 8 oz. low-fat cream cheese room temperature
- 1/4 Cup ricotta cheese
- 1/4 Cup sugar
- 1 large egg
- 1/4 tsp. pure vanilla extract
- 1/8 Cup greek yogurt, plain
- (Sauce topping)
- 1/4 Cup raspberry jelly
- 1 Cup fresh raspberries
- Preheat oven to 350 degrees.
- Melt chocolate on the lowest heat setting in a small pot. Stir occasionally to avoid burning, or use a double boiler.
- Pulse almonds and oats in a food processor until they are a fine crumb consistency. Be sure you have an even fine crumb. Otherwise the press in crust won't work in these little tart pans. You will need six mini tart pans. OR four mini tart pans and a larger 8 inch tart pan. Oil them to be on the safe side.
- Stir together almond mixture, melted chocolate and coconut oil until chocolate is thoroughly distributed.
- Press the crust evenly into the tart pans.
- Melt chocolate as you did for the crust, turn off heat when completely melted. Cover and leave pan on burner while preparing filling. Chocolate should still be warm when adding to the filling.
- Using an electric mixer, beat cheeses in a large mixing bowl until light and fluffy and smooth textured.
- Add sugar, eggs, yogurt and vanilla beating after each addition until ingredients are fully incorporated.
- Pour warm chocolate into mixture and mix until chocolate is well combined.
- Pour filling into prepared crust, place on a cookie sheet and bake on the center oven rack 25 minutes, or until top is set. Some jiggle should be visible in the center.
- In a small sauce pan over medium heat, add jelly and stir until melted, remove from heat. Add raspberries to warm jelly and gently toss to coat. Pour raspberry sauce evenly over the top of the cheesecake and refrigerate until ready to serve.
Amount Per Serving Calories 343Total Fat 21gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 55mgSodium 165mgCarbohydrates 30gFiber 5gSugar 17gProtein 10g
Decorate these tarts any way you like. We loved them with the fresh whipped cream and homemade chocolate ganache.
If you are looking for more scrumptious desserts be sure to click on any of these
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Ask questions and rate the recipe in the comments section below. Please share what you did with this recipe. We are always looking for more and better ways to make homemade food. Other cooks love your ideas!
Sunday 15th of February 2015
I would definitely skip dinner to eat these decadent treats, Diane. The best thing about them is that they are also gluten free. A feast for the eyes, and I guess they taste just as they look!
Monday 16th of February 2015
Hadia thank you so much for visiting and your lovely compliment! It's so nice to see you again. These gluten free chocolate raspberry mini tarts are a delicious treat.
Saturday 14th of February 2015
Delicious! I definitely agree 'who needs dinner' with these delicious chocolate raspberry mini tarts.
Thursday 12th of February 2015
These tarts look so decadent and delicious!
Wednesday 11th of February 2015
These look absolutely amazing and after looking at the recipe, I think even I can make them. Saturday is what I call "Single Awareness Day" (rather than V-Day). And I enjoy making special things for other single people. So, this will be my choice this year. Thanks, Diane!
Wednesday 11th of February 2015
Enjoy them Susie. These are delicious!
Wednesday 11th of February 2015
They are easy to eat but very filling. You would love these. Thank for stopping by Alexis!