Mixed Berry Tartlet with Dark Chocolate

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

These Mixed Berry Tartlets with Dark Chocolate make the perfect summer treat!

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

Made with a graham cracker crust, drizzled with dark chocolate and filled with fresh berries. Top them with vanilla whipped cream and enjoy!

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
Print WW Personal Points
5 from 1 vote
Did you make this recipe?

Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream

124 Cals 1 Protein 16 Carbs 6.5 Fats
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
WW Points Plus: 3
Keywords: Gluten Free, Vegetarian Meals

Leave a Reply

Your email address will not be published.

Rate this Recipe:




44 comments

  1. I have graham cracker crumbs already ground and am wondering how many cups would I use? How many does the 10 crackers make in this recipe?
    Thanks! 

  2. Hi Gina! Could these be made with frozen berries? Thank you!

  3. I made these with regular graham crackers and refrigerated the crusts overnight. In the morning I prepared them with vanilla yogurt topped with berries, the other half with coconut yogurt topped with berries and toasted coconut. They were a hit at my meeting. Kept the extra crusts in the freezer and my kids would have them with yogurt for breakfast before school or sometimes as an after school snack. 

  4. These were so easy and tasty! Did a trial run last night. I used strawberries and blueberries and only filled the cups that we planned to eat. Remaining cups are dark chocolate ready! Should I refrigerate these or leave them at room temperature for a day or two?

  5. What brand of graham crackers do you use for GF?

  6. So bummed….mine stuck to the paper.

  7. Is there a way to make the crust without the egg white (realizing that it’s there as a binder for the graham cracker crumbs)? Would like to make this dessert but some folks in the group are allergic to eggs.

  8. These were delicious! Super simple to make too. I made mine gluten free by making my crusts with 1 & 1/2 cups of honey nut Cheerios crushed in the food processor, mixed with 3 tbs brown sugar and 1/3 cup melted butter. I’m the only gluten-free person in my house and nobody noticed the switch. .

  9. Pingback: 6 Summer Fruit Pies & Crisps Under 300 Calories – Fine Health Tips Collect

  10. Pingback: 6 Summer Fruit Pies & Crisps Under 300 Calories -

  11. Pingback: 6 Summer Fruit Pies & Crisps Under 300 Calories | MyFitnessPal