Raspberry Choc Tiny Tarts
Prep 10 minutes | Cook 5-10 minutes | Total 50 minutes
Who doesn’t love the combination of raspberry and chocolate? These little tarts are so easy and irresistible. They make a tasty sweet little treat to finish off any meal. So quick to make, but they do need to set for half an hour.
- 125 g chocolate bsicuits e.g. Chocolate Ripple
- 50 g butter, melted
- 85 g raspberry jelly crystals
- ½ cup boiling water
- ½ cup raspberry coulis
- ½ cup condensed milk or cream
- Raspberry Coulis
- 1 cup raspberries, fresh or frozen
- 2 tablespoons caster sugar
- Makes 20
To make raspberry coulis, place raspberries in a saucepan with caster sugar. Stir over medium–high heat until a sauce starts to form (about 5–10 minutes). Push through a sieve to remove the seeds. Discard seeds.
To make the base, place biscuits in food processor and blend until fine crumbs form. Add melted butter and mix to combine. Press mixture firmly into base of mini muffin cups until it is compacted. Place in fridge while you prepare the filling.
Dissolve the jelly with boiling water in a jug. Stir to ensure completely dissolved. Add ½ cup of raspberry coulis and when slightly cooled add condensed milk or cream. Either completely combine the ingredients, or just stir a few times and leave a swirled effect through the mixture, then pour over chocolate crumb base in the mini muffin cups. Refrigerate for 30 minutes or until set.
Serve topped with a raspberry and a dusting of icing sugar.
To make the base, place biscuits in food processor and blend until fine crumbs form. Add melted butter and mix to combine. Press mixture firmly into base of mini muffin cups until it is compacted. Place in fridge while you prepare the filling.
Dissolve the jelly with boiling water in a jug. Stir to ensure completely dissolved. Add ½ cup of raspberry coulis and when slightly cooled add condensed milk or cream. Either completely combine the ingredients, or just stir a few times and leave a swirled effect through the mixture, then pour over chocolate crumb base in the mini muffin cups. Refrigerate for 30 minutes or until set.
Serve topped with a raspberry and a dusting of icing sugar.
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