Mixed Berry Tartlet with Dark Chocolate

Jump to Recipe
Save ItSaved!

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
5 from 1 vote
Did you make this recipe?

Mixed Berry Tartlet with Dark Chocolate and Vanilla Whipped Cream

5
5
5
SP
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
Blue Smart Points: 5
Green Smart Points: 5
Purple Smart Points: 5
Points +: 3
Keywords: Gluten Free, Vegetarian Meals

Leave a Reply

Your email address will not be published. Required fields are marked *

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

  12. Is it ok to make these a day before a party? Also do I put keep the choc graham shells in the freezer or fridge?

  13. What is considered a sheet if you have the honey maid ones that come in a stack?

  14. I was recently diagnosed with Diabetes 2 & love to cook so I happened upon your blog/website. I am so glad I found you!;Thanks so much for posting the calories, carbs & etc. I really need this & so few bloggers do this. Again, you are so wonderful to do this for us!

  15. Can the shells be made ahead and frozen?

  16. I'm in the UK and we don't have Graham crackers here – what else could I use?

  17. They look delicious! I love summer berries.

  18. So I'm guessing the "skinny taste" part of it lies in how many tartlets one eats. These look delicious, but there's no way I'd be able to stop myself. I'll have to leave off the heavy whipped cream when I make them.

  19. These look amazing!!! Thinking PB or Nutella would be great on the bottom also!

  20. Gina, would you consider an option without grahm crackers? using the dark chocolate as the "crust"… form that first and then fill with fruit and topping???

  21. Gina – seems like it would work to make 1 8-9" tart as well – what do you think?

  22. You could use the graham cracker crumbs too as an option. It's figuring out how many cups would yield 10 graham crackers once chopped.

  23. Looks so good! Thank you.

  24. I wish I had seen this yesterday. I was looking for a weight watchers recipe for something sweet and decided to make banana muffins. It wasn't such a great recipe, I was quite dissapointed. Your berry cups would have been much better for sure.

  25. Oh my goodness, yum, these sound delicious!

    xx Kelly
    Sparkles and Shoes

  26. I love how the dark chocolate isn't visible at first glance… it's like a delicious little surprise once you take your first bite!

    Riz
    Chocolates & Chai

  27. Mmm… love berry tarts!

  28. These would have been perfect for the 4th! I'm in luck because I just happen to have some dark chocolate melting chips. Looks super yummy and patriotic. 🙂

  29. These look incredible! I have a party next weekend and they'll be the perfect dessert to bring. Of course, I'll definitely need to taste test a few myself before bringing them 🙂

  30. These are so cute! I love how you've stacked the berries and used the chocolate at the bottom to keep it all together and add extra flavour – delicious 😀 I made black forest chocolate the other day, love the bite-size treats, cause you can always have a second helping, right? Yesss x

  31. Looks so good! Could I make these in a mini muffin pan, for a 1 bite dessert?