Chocolate & Raspberry Tartlets

We have a fabulous new recipe for you to try out just in time for Valentine’s Day.  Easy to make, delicious and decadent we are sure you are going to love this rich chocolate dessert.

Here is the recipe below and a short film showing you step by step how to make them!

Menier Chocolate and Raspberry Tartlets


Makes 4

Prep time:  15

Cooking time:  10-12 minutes




Biscuit crust

175g chocolate biscuits

50g butter, melted


For the filling

100g Menier dark chocolate

3 medium eggs, separated

40g caster sugar

16 raspberries


To serve

50g Menier white chocolate, melted for drizzling

Icing sugar

Cream or Ice-cream to serve


Preparation method


  1. In a food processor blitz the biscuits into fine crumbs and mix in the melted butter.
  2. Divide the biscuit crumbs between 4 loose bottom tart cases and press with a spoon until all edges are evenly covered. Freeze for 10 minutes or until solid.
  3. Preheat the oven to 200°C/180°C Fan/gas mark 6.
  4. Next, make the filling. Melt the chocolate in a bowl over a pan of boiling water then cool slightly.
  5. In a separate bowl, whisk the egg whites until peaks start to form, then add the sugar gradually, whisking the whole time.
  6. Mix the egg yolks into the cooled melted chocolate. Stir a spoonful of the egg whites in to loosen the mixture, then carefully fold in the remainder of the egg whites. Spoon half the mousse mixture into the tartlet cases, then divide the raspberries evenly between the 4 tartlets. Top with the remaining mousse mixture.
  7. Cook for 10-12 mins until just firm, but still slightly wobbly in the centre. Serve immediately with whipped cream and more raspberries. Eat warm or cool.
  8. They can be stored in an airtight container in a cool dark place for up to 2 days.