For a lovely afternoon tea indulgence bake delicious chocolate tartlets with berries! Crisp chocolate shells are laden with dark summer berries and filled with a delectable chocolate cream cheese filling with subtle berry notes.
A while ago I shared a recipe for a heavenly chocolate mousse tart. And while perfecting the chocolate crust, I used the leftover dough to bake cute chocolate tartlets.
This dough is soft, crumbly and has an intense chocolate flavor. The silky soft filling is made with cream cheese, white and dark chocolate and a little blueberry jam to reflect the berry decoration.
The recipe is based on my no-fail cream cheese icing, which really is my favorite icing for almost any baked goods. Going with the dark theme, I decided to top the tartlets with blackberries, blueberries and small blue grapes. Bliss!
Which tartlet tins (pans) should I use?
Although these chocolate tartlets look sophisticated, they’re actually very easy to make. The only remotely elaborate step is blind-baking the tartlet shells. I don’t recommend silicone baking moulds for this as the material is too soft to press the dough properly into the cavities.
Instead, I baked the chocolate tartlets in deep mini fluted tart tins (Ø 6.5 cm / 2.5 in) with removable bottoms. These types of tins make it incredibly easy to lift the baked tartlets out of the tin.
You can also use flatter 10 cm / 4-in loose-base quiche or tartlet tins (pans). These tartlet tins are available as aluminium or non-stick coated steel versions, which both work great. Instead of making individual tartlets, you could also opt to bake 1 large chocolate tart.
Simply use the ingredient amounts and baking instructions described in the chocolate mousse tart recipe. Regardless of what type of tin (pan) you choose, always allow the tartlet shells to cool to the touch, which takes 1 to 2 hours. Otherwise, the crust will be too soft and could crumble.