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Spelt Chocolate Raspberry Tartlets

Four spelt chocolate raspberry tartlets on marble, dark ganache filling topped with fresh raspberries and cocoa dusting

These tartlets start with a short spelt pastry that bakes up firm and crisp, with a mild nuttiness that plain flour can't match.

The filling is a two-ingredient ganache, dark chocolate and warm cream, poured straight into the blind-baked shells. It sets at room temperature into a smooth, sliceable layer.

Fresh raspberries go on top. Their sharpness cuts through the richness of the ganache and keeps the overall flavour balanced.

You can prepare the shells and ganache a day ahead. Add the raspberries just before serving so they stay firm.

Why You'll Love This Recipe

  • Spelt shells stay crisp even after refrigerating overnight
  • Two-ingredient ganache sets firm without gelatin or fuss
  • Sharp raspberries balance the rich dark chocolate filling
  • Make-ahead shells save time on the day of serving
Warm dark chocolate ganache poured into a blind-baked spelt pastry tartlet shell on a wooden board

Ingredient Notes

  • spelt flour: White spelt flour gives the most tender crumb here. Wholemeal spelt works but makes the pastry denser and slightly more crumbly, so add 1 to 2 tsp cold water if needed.
  • dark chocolate: Use chocolate with 60 to 70 percent cocoa solids for a ganache that sets firmly but stays smooth. Milk chocolate makes the filling too sweet and too soft.
  • double cream: Double cream or heavy whipping cream with at least 35 percent fat gives the ganache its body. Single cream or half-and-half will not set properly.
  • unsalted butter: Cold butter cut into small cubes is non-negotiable for a short, crisp pastry. Softened butter produces a greasy dough that shrinks in the tin.
  • fresh raspberries: Fresh raspberries hold their shape best. Frozen raspberries work for the ganache if you want to stir some through, but they bleed moisture on top of the set filling.
  • icing sugar: Icing sugar in the pastry keeps the texture tender and prevents toughness. Caster sugar is a workable substitute but produces a slightly less delicate shell.
Two spelt chocolate raspberry tartlets plated on white ceramic with a glass of ruby port alongside
Prep Time 30 mins
Cook Time 25 mins
Rest Time 60 mins
Total Time 1 hr 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 2.80
Calories: 490
Best Season: Spring, Summer
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
Description

Spelt pastry gives these tartlets a nutty, slightly earthy base that holds up well against the rich ganache and sharp raspberries without turning soggy.

Ingredients
    Spelt Pastry
  • 180 g white spelt flour (plus extra for dusting)
  • 30 g icing sugar
  • 90 g unsalted butter (cold, cut into 1 cm cubes)
  • 1 large egg yolk
  • 2 tbsp cold water (add gradually)
  • 1 pinch pinch of fine sea salt
    • Dark Chocolate Ganache
  • 150 g dark chocolate (65-70% cocoa) (finely chopped)
  • 150 ml double cream
  • 15 g unsalted butter (for extra gloss)
  • 1 pinch pinch of flaky sea salt
    • To Finish
  • 150 g fresh raspberries (about 20-24 berries)
  • 1 tsp cocoa powder (optional, for dusting)
Instructions
    Make the Spelt Pastry
  1. 1
    Combine the white spelt flour, icing sugar, and salt in a large bowl. Add the cold butter cubes and rub between your fingertips until the mixture resembles coarse breadcrumbs with no large butter chunks remaining.
  2. 2
    Add the egg yolk and 1 tablespoon of cold water. Mix with a fork, then bring the dough together with your hands. Add the second tablespoon of water only if the dough won't come together. It should be smooth and not sticky.
  3. 3
    Flatten the dough into a disc, wrap in cling film, and refrigerate for 30 minutes.
  4. 4
    Heat the oven to 180 C / 350 F. Lightly flour the work surface and roll the chilled dough to about 3 mm thickness. Cut out 4 rounds slightly larger than your tartlet tins.
  5. 5
    Press the pastry rounds into the tartlet tins, working it gently up the sides. Trim the excess flush with the rim. Refrigerate the lined tins for 20 minutes.
  6. 6
    Line each tartlet shell with a small piece of baking paper and fill with baking weights or dried beans. Bake for 15 minutes until the edges are pale golden. Remove the paper and weights and bake for a further 4 to 5 minutes until the bases look dry and set.
  7. 7
    Remove from the oven and let the shells cool completely in the tins on a wire rack.
    8. Make the Ganache
  8. 8
    Place the finely chopped dark chocolate and butter in a heatproof bowl.
  9. 9
    Warm the double cream in a small saucepan over medium heat until it just begins to steam and small bubbles appear around the edge. Do not let it boil.
  10. 10
    Pour the hot cream over the chocolate and butter. Leave for 1 minute without stirring, then stir from the centre outward in slow, steady circles until the ganache is completely smooth and glossy. Add the pinch of flaky salt and stir once more.
  11. 11
    Let the ganache cool for 5 minutes until slightly thickened but still pourable.
    12. Fill and Finish
  12. 12
    Pour the warm ganache evenly into the cooled spelt shells, filling each to just below the rim. Tap the tins gently on the counter to level the surface.
  13. 13
    Leave the tartlets at room temperature for 30 minutes, then transfer to the refrigerator for at least 30 minutes until the ganache is fully set.
  14. 14
    Remove the tartlets carefully from the tins using the loose base. Arrange fresh raspberries over the set ganache, placing them close together in a single layer.
  15. 15
    Dust lightly with cocoa powder if using. Serve within 30 minutes of adding the raspberries.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 490kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 18g90%
Cholesterol 95mg32%
Sodium 85mg4%
Potassium 310mg9%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 20g
Protein 7g15%
Vitamin A 620 IU
Vitamin C 8 mg
Calcium 45 mg
Iron 4 mg
Vitamin D 18 IU
Vitamin E 1.5 mg
Vitamin K 4 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.2 mcg
Phosphorus 160 mg
Magnesium 55 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Rest the spelt pastry dough in the refrigerator for at least 30 minutes before rolling.
  • Do not overwork the dough or the spelt pastry will turn tough and shrink in the tin.
  • Let the ganache cool for 5 minutes off the heat before pouring so it doesn't crack the pastry base.
  • Use a metal tartlet tin rather than silicone for a crisper, more evenly baked shell.
  • Tap each filled tin gently on the counter to level the ganache before it sets.
Keywords: spelt chocolate raspberry tartlets, spelt pastry tartlets, chocolate ganache tartlets, spelt flour dessert, raspberry chocolate tart, wholegrain tartlets

Equipment

  • 4 x 10 cm loose-bottomed tartlet tins
  • rolling pin
  • baking weights or dried beans
  • small heavy-based saucepan
  • heatproof mixing bowl
  • fine-mesh sieve

Tips

  • Chill the lined tartlet tins for 20 minutes before blind baking to prevent shrinkage.
  • Pour the ganache while it is still warm and pourable, not after it starts to thicken.
  • Press baking paper tightly into the pastry corners before adding baking weights so the sides don't collapse.
  • Run a warm knife under the tartlet bases before removing them from the tins for clean release.
  • Add raspberries no more than 30 minutes before serving to avoid moisture seeping into the ganache.

Variations

  • Swap raspberries for sliced strawberries and add a pinch of black pepper to the ganache.
  • Add 1 tsp of orange zest to the spelt pastry dough for a citrus note that pairs well with dark chocolate.
  • Stir 1 tbsp of raspberry jam through the warm ganache before pouring for a rippled, fruit-forward filling.

Storage and Reheating

Store finished tartlets in a single layer in an airtight container in the refrigerator for up to 2 days. The spelt shells stay crisp for the first day, then soften slightly on the second.

Baked, unfilled shells can be kept at room temperature in an airtight tin for up to 3 days, or frozen for up to 1 month. Thaw at room temperature for 30 minutes before filling.

The ganache alone keeps refrigerated for up to 5 days. Warm it gently in a heatproof bowl set over barely simmering water, stirring until just pourable again.

Serving Suggestions

Serve the tartlets at room temperature or straight from the refrigerator. Cold ganache has a firmer, denser texture. Room-temperature ganache is softer and more yielding.

A small spoonful of creme fraiche or unsweetened whipped cream alongside cuts the richness without adding sweetness. A few fresh mint leaves or a light dusting of cocoa powder keeps the presentation clean.

For a more structured dessert plate, place one tartlet off-centre, add three or four loose raspberries, and finish with a thin drizzle of raspberry coulis. These work well at a dinner party because they plate individually and require no last-minute preparation.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-raspberry-tartlets/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!