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All Recipes, Desserts / December 30, 2017

Raspberry Chocolate Tartlets with Homemade Whipped Cream

– Raspberry Chocolate Tartlets with Homemade Whipped Cream –

Most times when you create recipes, you always get inspiration from others and then make it your own, other times recipes just come to you. These Raspberry Chocolate Tartlets with Homemade Whipped Cream where actually born from a dream I had. Seriously, the entire concept of this dessert was something that I dreamt one night, I woke up the following morning and put this recipe together. I guess these kinda things happen when you all you think about is food 🙂 . After I made it, the flavors blew me away, I shared these tartlets with my family & friends and they absolutely loved them. Who said dreams don´t come true?

A Dessert Made From Scratch

The catch to these Raspberry Chocolate Tartlets with Homemade Whipped Cream, is that everything is made from scratch, from the dough, to the raspberry puree, to the whipped cream. But don´t let that scare you away, making all these things are actually very simple, and very rewarding at the same time. These tartlets are not too sweet and they have an explosion of flavors in every bite. Watch the video below on how to make these Raspberry Chocolate Tartlets with Homemade Whipped Cream or check out the recipe card below, which you can print.

Watch the Video Below on How to Make these Raspberry Chocolate Tartlets with Homemade Whipped Cream

Raspberry Chocolate Tartlets with Homemade Whipped Cream

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Albert Bevia @ Spain on a Fork


  • -1 cup all-purpose flour
  • -1/4 tsp sea salt
  • -3 tbsp extra virgin Spanish olive oil
  • -1/3 cup water
  • -1 cup fresh raspberries
  • -2 tbsp white sugar
  • -1/2 tsp lemon juice
  • -1/4 cup chocolate chips
  • -1 tbsp organic milk
  • -1 cup chilled whipped cream
  • -1 tbsp powdered sugar
  • -1 tsp vanilla extract


  1. Pre-heat your oven with the BAKE only option to 170 C (350 F)
  2. To make the pastry dough add 1 cup of all-purpose flour to a bowl, along with a 1/4 teaspoon of sea salt and 3 tablespoons of extra virgin Spanish olive oil, using a fork mix everything together until you get a grainy texture, then add 1/3 cup cold water and mix until you form a dough, then shape it into a ball
  3. Add some parchment paper to a flat surface, sprinkle with a little all-purpose flour, add the ball of dough on top and roll it out until you reach a thickness of about 1/8 of an inch, using a standard glass or bowl with a 3 inch diameter push down on the dough to get 6 circular doughs from the rolled out dough
  4. Using a 6 count muffin tin, grease the inside of each hole with a little extra virgin Spanish olive oil and start molding each piece of dough into the muffin tin, until all six are molded in, add to the oven between 18-20 minutes
  5. Meanwhile, add 1 cup of fresh raspberries to a sauce pan, along with 2 tablespoons of white sugar and 1/2 teaspoon of fresh lemon juice, heat it with a medium heat and cook between 3-4 minutes, until all the sugar dissolves and you form a thick puree, add the puree to a sieve with a bowl underneath, using a spoon push down on the mixture, you should end up with just the seeds in the sieve and the puree in the bowl, set the puree aside and discard the seeds
  6. To make the homemade whipped cream, add 1 cup of chilled heavy whipping cream to a large bowl, 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract, whisk until stiff peaks form, between 4 to 5 minutes, set in the fridge
  7. Once the pie crust is cooked, remove from the oven and let them rest between 5-10 minutes
  8. Meanwhile heat a sauce pan with some water until boiling, then add a bowl that sits on top of the sauce pan, add a 1/4 cup of chocolate chips and 1 tablespoon of organic milk into the bowl, mix and cook for about 3 minutes, until the chocolate is melted
  9. Evenly distribute the melted chocolate into the 6 tartlets, then evenly distribute the raspberry puree on top of the chocolate, top each one off with a generous helping of the homemade whipped cream and garnish each tartlet with a fresh raspbery
  10. Enjoy!

Recipe Notes

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