These chocolate tartlets are the perfect dessert to elevate any occasion, but are especially great as a Valentine’s Day dessert.They have a buttery sweet pastry dough crust (pâte sucrée) paired with a rich, velvety chocolate ganache filling.They can be made traditionally or gluten-free.

These mini tarts are portable and easy to serve, requiring no slicing or plating.They’re sophisticated yet simple, looking impressive while being straightforward to prepare.And they’re customizable to suit any party theme, as you can adapt the filling and topping as desired.

And if you’re looking for a full-sized tart, this Raspberry Chocolate Tart is a great option! Ingredients Here’s what you’ll need.For the tart shells Flour – you can use either all-purpose flour or the gluten-free alternative I talk about below.Granulated sugar – adds a touch of sweetness to the crust.

Don’t omit or reduce this.1/4 cup (50 grams) of sugar is too integral to the recipe’s structure to just omit it.Unsalted butter – ensures a tender and flaky crust.

Make sure to use it cold and cut it into cubes.Large egg yolk – adds richness and helps bind the dough.Vanilla and salt – both are necessary for the flavor of the crusts! Milk – helps bring the dough together.

If you’ve tried my Pumpkin Tartlets and Apple Tartlets, you’re already familiar with this crust recipe.The tweak here is using a bit more milk for the chocolate tartle

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