If you’re looking for a super quick and easy dessert you’ve come to the right place. I have found the most amazing recipe for chocolate raspberry tarts. Since finding the recipe on Facebook just before Christmas I have made them on three separate occasions and each time they have received rave reviews. If you’re one of those people who say they can’t bake or cook, never fear you will be able to make this recipe, trust me. It has 6 ingredients, that’s right only ! Super quick, super yum.
Chocolate Raspberry Tarts
1) 300g Chocolate biscuits (I used Oreos)
2) 100g Butter
3) 300ml Thickened Cream
4) 300g Dark Chocolate
6) White Chocolate (to decorate)
Blitz chocolate biscuits in a food processor until they form crumbs.
Stir in melted butter
Spoon into a pre lined cupcake tray. The video I watched didn’t line the cupcake tray, but I find making them in the cases is sooooo much easier!
Press the biscuit mixture firmly into the cases including some up the sides of the case. Place the tray in the freezer for 10mins to set.
Break up the dark chocolate and place in a heat proof bowl. In a saucepan bring the cream to scalding point. Take off the heat and pour over chocolate. Using a whisk mix together until the chocolate is completely melted. Allow the chocolate filling to cool slightly, you still need it warm enough to pour but you don’t want to melt your biscuit base.
Take the cupcake tray out of the freezer and evenly pour or pipe the chocolate filling into each case. Gently place a raspberry on top and place in the fridge to set. I like to let my tarts set slightly before pouring over the melted white chocolate. But you can drizzle the white chocolate as soon as you’ve placed the raspberries.
And you’re done. How easy is that
Click here for the Facebook video from Proper Tasty.
These are super easy to make and can be made the day before just remember to take them out of the fridge shortly before you want to serve them so that the chocolate filling isn’t too hard.Today I made these for a friend’s baby shower, they melted slightly in the car on the way over and were rather sticky and messy to eat, but I’m told they still tasted amazing.
The first time I made them I followed the recipe and made the tarts in normal cupcake sized cases, I quickly realised that although they are super yum they are so super rich. I now make a few original sized tarts and also lots of mini bite sized ones, people seem to love the bite sized ones. Its seems to be just the right amount of chocoately goodness.
Today was also the first time I used my new tripod to take pictures. I am so happy to finally be able to control the light in my photos. Can’t wait to use it again
Until next time…..Happy Baking 🙂