Chocolate Raspberry Pastry Tartlets


Chocolate-hazelnut spread coats flaky puff pastry tartlets that are filled with fresh raspberries and finished with a cloud of whipped cream.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 10 minutes
  • Cool: 30 minutes
  • Serves: 6
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  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 1 egg, beaten

  • 1/2 cup heavy cream

  • 1 1/2 tsp. confectioners' sugar

  • 1/2 tsp. vanilla extract

  • 13 oz. hazelnut chocolate spread (about 1 1/4 cups)

  • 1 cup raspberries

  • 12 fresh mint leaves


  1. Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray. Heat the oven to 375°F.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Press the pastry squares into the muffin-pan cups. Brush only the sides of the pastry squares with the egg. Prick the bottom of the pastry square with a fork.

  3. Bake for 10 minutes or until the tartlet shells are golden brown. Let cool in the pan on a wire rack for 10 minutes. Remove the tartlet shells from the pan and cool completely.

  4. Beat the cream, sugar and vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.

  5. Spoon about 1 tablespoon chocolate hazelnut spread into each tartlet shell.  Top each with 3 to 4 raspberries and 1 teaspoon whipped cream. Garnish with the mint leaves, if desired, and serve immediately.

  6. Easy Substitution: For convenience, you can substitute 1 cup thawed frozen whipped dairy topping for the heavy cream, vanilla and confectioners' sugar and omit Step 4 above.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Puff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.

How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.

Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.

You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.


  • VIEW:
  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

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