In an attempt to minimise the food in the fridge/freezer/cupboard before moving house this weekend, I made these Chocolate & Raspberry Tartlets… </thinly veiled excuse to eat more chocolate>
I cheated with the tart cases – they were from a frozen packet wedged in the back of the freezer. The raspberries were also frozen but once those suckers defrost, they don’t taste too different to the real fresh deal (as long as you buy the good frozen ones at least!)
For the “cream” in the mix, I used this new Philadelphia Cream for Desserts. While it freaked The Lad out a little that I planned to put something that looks a lot like a tub of cream cheese into his dessert, a quick swipe through the thick deliciousness convinced him otherwise.
I put the below pic on Facebook via Instagram while I was making these and was met with frustrated excitement from a heavily pregnant mate who’d obviously run out of tasty snacks in her neck of the woods.
Chocolate Raspberry Tartlets
Makes 6-8 tarts (depending on how much ganache you end up with & how choc-heaped your tarts end up!)
Ingredients
- Pre-made defrosted mini tart cases
- 2 handfuls of raspberries (I used frozen but fresh would most definitely work)
- 375gm dark chocolate – I used Dark Cadbury Baking Chips
- Most of a 250ml tub of double cream – I used Philadelphia Cream for Desserts
- Blind bake the tarts as per packet instructions (usually in a moderately hot oven for 10 minutes or so) Let cool pretty much completely.
- Melt chocolate down slowly – I won’t tell anyone if you use the microwave to do it. Just promise you’ll nuke for 20-30 seconds at a time (no longer!) and stir well between repeats.
- Once the chocolate is completely melted down, stir in around 2/3 of the cream. Make sure you work fast as the cream will thicken the chocolate quickly.
- Put scoops of the ganache in the tart cases & then lick your delicious chocolatey spoon while decorating the tarts with the remainder of the cream & the raspberries.
- Leave the tarts on a tray in the fridge for as long as you can bear. I recommend making them before dinner & refrigerating for at least an hour. We managed to hold out for two hours & they were perfectly set.
Too easy. Too dangerously easy.
