Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream

Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries

Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries.

Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream – an easy, light summer dessert!

These are great to make for a party, you can assemble the tartlets ahead and fill when you’re ready to serve. These can also be made gluten-free by using gluten-free graham crackers. Everyone in my house loved these, hope you do too!

Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream – an easy, light summer dessert!

How To Make Berry Tartlets

Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries
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Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream

5
SP
124
Calories
Prep Time: 10 mins
Total Time: 55 mins
Yield: 12 servings
COURSE: Dessert
CUISINE: American
Perfect summer treat, these tartlets are made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries

Ingredients

  • 10 whole graham cracker sheets*, broken into 1-inch pieces (160g)
  • 1 large egg white
  • 2 tbsp brown sugar, unpacked
  • 3 tbsp unsalted butter, melted and cooled
  • pinch kosher salt
  • 1/4 cup heavy whipping cream
  • 1 tsp sugar
  • 1/4 tsp vanilla extract
  • 1 1/2 oz good quality dark chocolate
  • 2 cups mixed berries, strawberries, raspberries, & blueberries
  • chocolate shavings, optional
  • * check labels for gluten-free

Instructions

  • Heat the oven to 325F degrees. Line a 12-cup muffin tin with paper liners.
  • In a food processor, breakdown the graham cracker pieces to fine, even crumbs.
  • In a medium bowl, combine the graham cracker crumbs, egg white, brown sugar, butter and kosher salt.  Mix with a fork until thoroughly and evenly combined.
  • Evenly distribute the crumbs (about 1 1/2 tbsp each) among the muffin cups and press them into an even layer on the bottom and up 2/3 of the sides of the liner.
  • Bake for 10 to 12 minutes until crust is beginning to brown, rotating the pan halfway through baking.
  • Meanwhile, combine the cream, sugar and vanilla.
  • With a metal whisk or hand mixer, whip the cream to medium peaks or desired stiffness.
  • Set aside in refrigerator 2 to 3 minutes, or until ready to use.
  • Place the chocolate in a microwave safe bowl and heat at 50% power for 1 minute.  Stir the chocolate and continue to heat at 30 second intervals until melted.
  • When crust is completely cool, carefully remove the paper liner.
  • Spoon 1/2 tsp melted chocolate onto the bottom of the crust.
  • Place the cups in the freezer for at least 30 minutes to set.
  • Once the chocolate is set and crust is firm, top the chocolate with berries and whipped cream.
  • Top with chocolate shavings, if using. Repeat with the remaining crusts. Serve immediately.

Nutrition

Serving: 1tartlet, Calories: 124kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6.5g, Cholesterol: 14mg, Sodium: 85mg, Fiber: 1g, Sugar: 10g
Blue Smart Points: 5
Points +: 3
Keywords: Gluten Free, Vegetarian Meals