Chocolate and Raspberry tarts

I made these recently for a family tea. They're delicious and the filling is rather like a brownie. I found the recipe in my scrapbook, so not sure where it originated.

I bought a pack of shortcrust pastry, but you can make your own.

For the filling you need -  
1 egg, 100g caster sugar, 55g melted butter, 1/2 tspn vanilla extract, 20g cocoa powder, 20g ground almonds, 1/2 tspn instant coffee and a pinch of salt
  • raspberries, crème fraîche and flaked almonds for the top. 

  • Preheat oven 180C/gas4           Grease a 12 hole cupcake tin [or a little tart tin].

Roll pastry out thinly and cut out 12  x 4" or 10cm circles. Press gently into the holes in the tin and put in the fridge while you make the filling.

Beat the egg till thick and frothy with an electric hand beater. Add the sugar and keep on beating till light and fluffy. Pour in the melted butter and vanilla, beating all the while. Fold in the cocoa, ground almonds, coffee and salt  till all the dry ingredients have been mixed in.

Pour the filling into the pastry cases and bake for 25-30 mins. Cool in tin for a few minutes before cooling on a wire rack. 

  1. Before serving, put a blob of cream, a raspberry and some flaked almonds over the top of each tart.

I love these little tarts. There are a lovely mixture of textures - the crunchy pastry, the fudgy chocolate filling, then the soft cream, the raspberry which balances the sweet chocolate filling, and finally a crunch again from the almonds.


Great little treats. I'm very fond of a fudgy filling personally.

Popular posts from this blog

Aberffraw cakes

Lemon Coconut Slices

Carrot Cupcakes with a maple cream cheese topping