Mini Chocolate-Dipped Raspberry Almond Tartlets

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Delicate tartlets filled with almond frangipane and fresh raspberries, finished with a dark chocolate dip for an elegant bite-sized treat. This French-inspired recipe, ready in about 62 minutes, layers all-purpose flour, powdered sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 7 tbsp, cold and cubed unsalted butter
• 1 large egg yolk
• 1/2 cup almond flour
• 1/3 cup granulated sugar
• 5 tbsp, softened unsalted butter
• 1 large egg
• 1 tsp pure almond extract
• 24 whole fresh raspberries
• 1/2 cup dark chocolate chips
• 1 tsp coconut oil

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Instructions

1. Step 1: Preheat oven to 350°F. To make the tart dough, pulse 1 1/4 cups all-purpose flour, 1/4 cup powdered sugar, and 7 tbsp cold cubed unsalted butter in a food processor until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and pulse until dough starts to come together. Press into a disk, wrap in plastic, and chill for 30 minutes.
3. Step 3: In a bowl, cream 5 tbsp softened unsalted butter with 1/3 cup granulated sugar until fluffy, about 2 minutes. Beat in 1 large egg and 1 tsp pure almond extract.
4. Step 4: Fold 1/2 cup almond flour into the butter mixture until smooth.
5. Step 5: Roll out chilled dough on a lightly floured surface to 1/8-inch thick. Cut out 3-inch rounds and gently press into mini tartlet pans (makes 12 tartlets).
6. Step 6: Spoon 1 tbsp almond frangipane into each tart shell and top each with 2 fresh raspberries, pressing them lightly into the filling.
7. Step 7: Bake tartlets for 20-22 minutes until golden and set. Cool completely on wire racks.
8. Step 8: Melt 1/2 cup dark chocolate chips with 1 tsp coconut oil in a microwave-safe bowl in 20-second intervals, stirring until smooth.
9. Step 9: Dip the bottom half of each tartlet into the melted chocolate, then place on parchment paper to set. Refrigerate for 15 minutes before serving.