Serious Eats

Raspberry Chocolate Tartlets


Adventures in the Kitchen

Total Time:



  1. Preheat oven to 350 degrees F.

  2. Fill each mini cupcake 2/3 high with cookie dough. Bake for 12 minutes or until lightly brown. Remove and let book 10 minutes before removing from tins.

  3. Crush 6 raspberries and stir into frosting.

  4. Place in piping bag or plastic bag fitted with a small star tip. Pipe each and top with a fresh raspberry.


If frosting is too thin, add ½ cup powdered sugar.

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