Chocolate and Raspberry Tarts
Overview
- Yield: 12 servings
Ingredients
Biscuit Crust
- 3 cups chocolate biscuit
- ½ cup butter, melted
Filling
- 1 ¼ cups double cream
- 1 ¾ cups chocolate
Garnish
- Raspberry, as desired
- White chocolate, to drizzle
- Dark chocolate, to drizzle
- Icing sugar, as desired
Method
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
References and Acknowledgments
Tags
easy verified