Chocolate Raspberry Tarts

In culinary stakes, these Chocolate Raspberry Tarts are worthy of a gold medal. They have so many qualifying characteristics; they are easily made, the little tarts look attractive and they taste fantastic. The flavours are classic, utilising the perfect partnership of dense, dark chocolate and tangy raspberry. They are also gluten free but that fact is incidental. It is, of course, important for those unable to eat gluten, but you can happily make these delicious tarts for family and friends and no-one will realise.

These Chocolate Raspberry Tarts are the perfect mini dessert for when you need just a little something sweet. Your chocolate craving will be easily satisfied with one of these decadent, rich and absolutely delicious little tarts. However, if you are like me, it may actually be more than one, but if you can exercise your willpower these tarts can be a great means to dessert portion control.

They are versatile, ideal to serve for a special morning tea on a three-tiered cake stand along with other small, and equally delicious, sweet bites. They are sufficiently elegant to serve after dinner as a small dessert with a cup of coffee. Or make them for Mother’s Day, Valentine’s Day or when celebrating anniversaries; they will satisfy any sweet tooth and your guests are going to love them.

They are very easy to make.

You just mix the dry ingredients together in a bowl; add the melted butter, vanilla and beaten eggs. Put the mixture into a greased mini muffin tin and top with a raspberry. About 15 minutes later they emerge from the oven and you wait patiently (or not) for them to cool.

This recipe only has weight measurements. Weighing ingredients is more precise than using cup measures and precision is essential in baking. If you don’t already have a kitchen scale, I encourage you to get one which shows both imperial and metric measures. I constantly use my scale. I have an inexpensive one that I purchased from Woolworths.

And here’s a fact I find interesting – the raspberry belongs to the same family as the rose and each fruit is made up of a cluster of tiny fruits.

Enjoy!

Xx Alex

P.S Searching for another scrumptious chocolate recipe? Try my Triple Chocolate Cherry Fudge!

Chocolate Raspberry Tarts

These gluten-free mini desserts are quickly and easily made, combining the classical flavours of dark chocolate and raspberry. They are the cutest way to successfully achieve portion control.

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Course: Dessert

Cuisine: Australian

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 30 Tarts

Calories: 89kcal

Author: Alexandra

Ingredients

• 60 g rice flour *
• 25 g cocoa
• 30 g full fat milk powder *
• 170 g caster sugar superfine
• 110 g butter melted and cooled
• 1 tsp vanilla extract
• 2 eggs lightly beaten
• 100 g dark chocolate * finely chopped
• 125 g raspberries *

Instructions

• Preheat your oven to 180 Degrees C (350 F).
• Melt the butter.

  Using the butter you have melted, with a pastry brush, lightly grease 30 holes of mini muffin tins.*
• Chop the chocolate finely. 
• Sift the dry ingredients (including the chocolate) into a bowl and mix well.

  Make a well in the centre of the dry ingredients and pour in the cooled butter.
• Add the vanilla and the beaten eggs.
  

  Stir to combine.
• Spoon into the tin, filling about ¾ full.
  
• Gently push 1 raspberry into the centre of the mixture.
  

  Bake 12-15 minutes.
• Gently press the little tarts, they will feel springy when done. You can also test with a fine skewer or toothpick; if it comes out mostly dry but with a very small amount of chocolate the tarts will be done.
• Remove from the oven and allow the tarts to cool about 10 minutes.

  Carefully remove them from the tin and place on a cooling rack.

  Do not let them cool completely in the tin – they may be difficult to remove.
• Dust with icing/confectioners’ sugar to serve.
  

Notes

*I buy packets of rice flour from an Asian grocery – it is very finely ground. Some rice flour in supermarkets is gritty.

*Don’t be deterred by the milk powder, it is used in many recipes for White Christmas and I will be sharing some other recipes which use it.

*Good quality chocolate is essential; I use Lindt 70% dark chocolate.

*This will vary slightly depending on the size of the raspberries.

*The eventual number of tarts will depend on the size of the mini muffin tins. I have 3 trays and they are all different sizes. I made these in the smallest size.

Nutrition

Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 35mg | Potassium: 61mg | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 16mg | Iron: 0.6mg

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