Chic fructosefriendly dark chocolate and raspberry tartlets

It’s sunday and it’s cake time, or in this case tartlet time! This chic dark chocolate and raspberry tartlets will make your afternoon tea extra special. Top them with a spoon of whipped cream and enjoy the delish combination of raspberries and chocolate.

It’s a quite simple cocoa shortcrust pastry with grape sugar instead of normal sugar. I prefer using grape sugar as it’s better for my fructose malabsorption. For the chocolate ganache I use good quality chocolate with at least 85% cocoa. As you healthy foodies all know dark chocolate is better for you, because it’s almost sugar free. 

For this tartlets I use non stick tarte tins, they are so easy to use and even easier to clean. Also, a big help for your quiche or tarte, tartlets or any recipes which need blind-baking are these ceramic baking beans!

So guys, if you do make these chic chocolate and raspberry tartlets or any other of my recipes, don’t forget to take a photo of it and tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. Remember #sundaysareforcake and I love seeing your takes on my recipes!

Dark chocolate and raspberry tartlets

Enjoy the sunshine with this dark chocolate raspberry tartlets and some whipped cream.

  • 250 gram flour
  • 0,5 tsp baking powder
  • 3 tbsp cocoa powder
  • 60 gram grape sugar
  • 2 tsp vanilla extract
  • 1 free range egg
  • 125 gram cold butter
  • pinch salt
  • 175 gram crème double
  • 100 ml milk
  • 225 gram 85% chocolate
  • 2 free range eggs
  • cocoa powder for dusting
  • 125 gram raspberries for topping
  • 2 twigs mint for decoration
  1. For the shortcrust pastry, preheat the oven to 190C°. I have baking tins which don't need greasing if you don't, then lightly grease and flour your tins. 

  2. Mix the flour, cocoa powder, baking powder and salt together in a large bowl. Add the cold butter straight from the fridge into the flour and rub in the mixture. Add the grape sugar, eggs and vanilla extract. Gently mix with a dough scraper or with your hands until the dough comes together in a ball. Lightly flour your work surface, tip the pastry ball onto it, and knead with your hands until you have a smooth dough. Wrap it in clingfilm and let it rest in your fridge for at least 1 hour. 

  3. Remove the shortcrust pastry from the fridge and flour your work surface. Roll out the pastry 2-3mm thick and line the tins, leaving an overhang of pastry. Prick the bottoms of your pastry with a fork a few times. Place some greaseproof paper on top and fill with baking beans. Now place the pastry tins in your oven and cook for 15 minutes. After the 15 minutes remove baking paper and baking beans and leave pastry tins for another 8 minutes in the oven. Remove from the oven and allow to cool. Carefully trim the edges while warm. Reduce the heat to 140°C

  4. Meanwhile prepare your ganache. In a medium pot bring milk and crème double to a boil. Remove from the heat and quickly crumble chocolate into the milk and keep stirring. In a little bowl whisk together the eggs and add 2 - 3 tbsp of the chocolate milk and mix together. Now add the eggs to the chocolate milk and whisk together. Divide the chocolate egg milk to your tartlets and bake for 10 minutes. 

  5. After 10 minutes turn off the oven, DON'T OPEN THE OVEN, and let the tartlets rest in the oven for about 1 hour. 

  6. Remove from the oven and let them cool down for about 4 hours. When ready to serve, dust with cocoa powder and top with fresh and tasty raspberries. Add a few leaves of mint and serve with whipped cream! 

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