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.

Print Recipe

Prep Time 10

Cook Time 12

Resting Time 4

Total Time 25

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1 sheet ready-rolled puff pastry
1½ cups raspberries fresh or frozen
2 Tbsp date syrup
1 tsp cornflour
50 g dark chocolate minimum 70% cocoa, chopped
Optional: melted dark chocolate or icing sugar to serve

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.