Chocolate Raspberry Puff Pastry Tarts
These chocolate raspberry puff pastry tarts are an elegant yet effortless treat, perfect for breakfast, brunch or afternoon tea. Made with ready-rolled puff pastry, they come together quickly while still looking and tasting special. They’re ideal for celebrating occasions such as Valentine’s Day, Mother’s Day, anniversaries, or simply when you want a homemade dessert without spending hours in the kitchen. You can easily adapt the recipe to suit your diet by using gluten-free or dairy-free puff pastry and chocolate.
Ingredients
Method
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Place the raspberries in a small saucepan. Add the date syrup and cornflour, and stir gently over low heat for a few minutes until the mixture becomes slightly thickened and syrupy, but not fully jam-like. Remove from the heat and allow to cool.
- Unroll the puff pastry and, using a mug or round cutter, cut circles from the pastry. Place them on the prepared baking sheet, leaving some space between each one.
- Spoon a small amount of the raspberry mixture into the centre of each pastry round. Sprinkle the chopped dark chocolate over the raspberries.
- Gently fold the edges of the pastry slightly inward all around to create a rustic tart shape, leaving the centre exposed.
- Bake for 12–15 minutes, until the pastry is puffed and golden.
- While the tarts are baking, melt some additional dark chocolate if you wish to drizzle them.
- Once baked, allow the tarts to cool slightly. Drizzle with melted chocolate or dust with icing sugar before serving.