Dark Chocolate Raspberry Puff Pastry (Print-Friendly Version)
Flaky pastry holds dark chocolate and raspberries, baked to a golden finish for a sweet delight.
# Ingredients:
→ Pastry
01 -
1 sheet puff pastry, thawed if frozen
→ Filling
02 -
2 cups (about 240 g) frozen raspberries
03 -
1 tablespoon (13 g) granulated sugar
04 -
1 teaspoon (3 g) all-purpose flour
05 -
Pinch kosher salt
06 -
1 teaspoon (5 ml) fresh lemon juice
07 -
6 ounces (170 g) dark chocolate, chopped
→ Egg Wash
08 -
1 large egg
09 -
1 teaspoon (5 ml) water
# Steps:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper.
02 -
Using a 6–7.5 cm biscuit or cookie cutter, cut 6 rounds from the thawed puff pastry sheet and arrange on the prepared tray.
03 -
Combine raspberries, sugar, flour, salt, and lemon juice in a bowl; toss gently until well coated.
04 -
Spoon some raspberry mixture onto the centre of each pastry round. Sprinkle each with 1–2 tablespoons chopped dark chocolate, reserving some chocolate for finishing.
05 -
Gently fold the edges of each pastry round up and around the filling to create a rustic border.
06 -
In a small bowl, whisk together the egg and water. Brush the folded pastry edges with the egg wash using a pastry brush.
07 -
Transfer to oven and bake for 12–15 minutes, or until the pastry is golden brown and puffed. If needed, extend bake time slightly for full colour and crispness.
08 -
While tarts bake, melt reserved dark chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each, until smooth.
09 -
Drizzle melted chocolate over baked tarts. Serve warm or at room temperature.
# Notes & Tips:
01 -
For easy release, thaw puff pastry thoroughly and keep it chilled until ready to use.
02 -
Tarts are best enjoyed the day they are baked for optimal flakiness.