Valentine’s Day Dark Chocolate & Raspberry Mascarpone Tartlets Recipe

Why You’ll Love It

Silky dark chocolate crusts cradle a light mascarpone cream swirled with fresh raspberry coulis. It’s elegant, feels luxurious, and comes together faster than you’d think.

Serve it as a light starter, a side for roasted fish or chicken, or on its own when you want something vibrant but grounding.

Ingredients

For the Tartlet Shells

• 1 ¾ cups (175g) almond flour

• ¼ cup (25g) Dutch-process cocoa powder

• 3 tbsp sugar

• Pinch of fine salt

• 3 tbsp cold unsalted butter, cubed

• 1 large egg, lightly beaten

For the Mascarpone Filling

• 8 oz (225g) mascarpone cheese, room temp

• ¼ cup heavy cream

• 3 tbsp honey

• 1 tsp vanilla bean paste (or extract)

For the Raspberry Coulis

• 1 ½ cups fresh raspberries

• 2 tbsp sugar

• 1 tbsp lemon juice

• Optional: 1 tsp Chambord or raspberry liqueur

To Finish

• Fresh raspberries

• Dark chocolate shavings

• Flaky sea salt

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings: 6 tartlets

Instructions

Make the Tartlet Shells

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk almond flour, cocoa powder, sugar, and salt.

3. Cut in cold butter with a pastry cutter (or fingers) until crumbly.

4. Add egg and mix until a soft dough forms.

5. Press dough into six 4-inch tartlet pans (or a mini muffin tin) — shell thickness about ⅛".

6. Dock with a fork and bake 12–14 minutes until set.

7. Let cool completely before filling.

Raspberry Coulis

1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.

2. Cook 5–7 minutes, stirring gently, until raspberries break down.

3. Strain through a fine mesh to remove seeds.

4. Chill until ready to use.

Mascarpone Filling

1. In a bowl, whisk mascarpone, heavy cream, honey, and vanilla until smooth and slightly fluffy.

2. Taste — it should be sweet, but balanced.

Assemble

1. Spoon or pipe mascarpone filling into cooled tartlet shells.

2. Drizzle raspberry coulis over the top in a swirl.

3. Garnish with fresh raspberries, dark chocolate shavings, and a light pinch of flaky sea salt.

Chef’s Notes

• Make ahead: Shells can be baked up to 2 days ahead. Keep airtight.

• Texture play: A dollop of whipped cream on top amps the romance.

• Flavor lift: A hint of orange zest in the mascarpone adds brightness.

© 2026 Chef Daniel Lubin. All rights reserved.

This recipe was created by Chef Daniel Lubin, a Coppell-based private chef, author, and culinary educator. Chef Daniel shares handcrafted, beginner-friendly recipes daily, helping home cooks create delicious meals with ease.