https://www.lifestylefood.com.au/recipes/23444/raspberry-choc-tiny-tarts

LifestyleFOOD.com.au

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.

Ingredients

  • 125 g chocolate biscuits, e.g. Chocolate Ripple

  • 50 g butter melted

  • 85 g (1 packet) raspberry jelly crystals

  • ½ cup boiling water

  • ½ cup raspberry coulis

  • ½ cup condensed milk or cream

  • Raspberries

  • Icing sugar

  • Raspberry coulis

  • 1 cup raspberries, fresh or frozen

  • 2 tablespoons caster sugar

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • Tip:

  • 1.

    So quick to make, but they do need to set for half an hour.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 123kj
  • Fat Total 5g
  • Saturated Fat 3g
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 16g
  • Sodium 22mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Summer TABLE is an interactive cookbook available from independent bookstores across Australia, Big W or at hellotable.com.au. RRP $34.95

 

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Posted by Jodie392Report
Because the biscuit base has butter in it they come out very easily. Make sure the biscuit base is pressed very hard. Just run a knife around the edge of the tin and then slightly prise them out. They just pop. You can also spray the tin with oil spray prior to pressing the biscuit base into the tray. Hope that helps. Jodie
Posted by Ad3Report
How do you get them out of the muffin tin without breaking them or have them stick?