EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY
Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar
Provided by Ellie Holland
Categories Desserts
Yield 12 servings
Number Of Ingredients 8
Steps:
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams
RASPBERRY & DARK CHOCOLATE TEACAKES
These classic afternoon tea nibbles are given a fruity twist and smothered in chocolate for an extra special spread
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield Makes 35
Number Of Ingredients 13
Steps:
- First, make the chocolate biscuit bases. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat for 1-2 mins or 2 until smooth. Add the egg yolk, vanilla, milk, flour, cocoa and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly coloured. Wrap in cling film, pat into a disc and chill for 20 mins.
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to the thickness of a £1 coin. Use a 5cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 35 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
- Next, make the marshmallow filling. Put the gelatine in a bowl of cold water and set aside to soften. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl. Place over a pan of gently simmering water, making sure the bowl doesn't touch the water, and whisk until thick and leaving a prominent trail from the beaters - this will take about 5 mins. When the meringue is thick, remove the bowl from the heat and continue whisking while you add the gelatine leaves, one at a time. Keep whisking for another 3-5 mins until the meringue has cooled slightly and is really stiff. Transfer to a piping bag fitted with a large round nozzle (mine was 1.5cm).
- Flip each biscuit over so the bottom is facing upwards. Spoon 1/2 tsp jam onto the middle of each biscuit. Holding the piping bag above the jam, pipe a blob of meringue to fill the surface of the biscuit, quickly pulling away to make a spike. Leave to set for 30 mins.
- Melt the chocolate in the microwave, stirring every 20 secs or so to ensure it doesn't burn. To cover the teacakes in chocolate, hold each one above the bowl at an angle and drizzle over the chocolate, letting it run back into the bowl, turning the teacake until completely covered. Place on a wire rack suspended over a baking tray. After every 5-10 teacakes, sprinkle over a little freeze-dried raspberry, if using. Will keep for 3 days in a sealed container.
Nutrition Facts : Calories 118 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE RASPBERRY TASSIES
From Better Homes and Gardens December 2009. "The rich, gooey filling in these tarts has a hit of raspberry liqueur. Substitute your favorite liqueur or flavored syrup, or leave it out altogether.
Provided by Queen Dana
Categories Dessert
Time 15m
Yield 24 Tarts
Number Of Ingredients 6
Steps:
- DIRECTIONS:.
- 1. Prepare Chocolate Pastry. Heat oven to 375°F Divide pastry in 24 balls. Evenly press each ball on bottom and sides or 24 ungreased 1 3/4-inch muffin cups, using floured fingers if necessary; set aside.
- 2. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
- 3.Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.
- 4. To store, refrigerate tassies in single layer in airtight container up to 3 days.
- CHOCOLATE PASTRY:.
- In food processor combine 1 1/4 cups all-purpose flour, 1/2 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.
- CHOCOLATE BUTTERCREAM:.
- In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.
Nutrition Facts : Calories 58.8, Fat 4.9, SaturatedFat 3, Cholesterol 11.4, Sodium 11.5, Carbohydrate 5, Fiber 1.2, Sugar 2.9, Protein 1.2
ALMOND RASPBERRY TASSIES
Make and share this Almond Raspberry Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- blend softened butter and cream cheese.stir in flour.mix to combine.chill.
- divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
- fill with prepared filling.
- to prepare FILLING:.
- put 1/2 tsp raspberry preserves into each unbaked shell.
- use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
- spoon into shells on top of preserves.
- bake at 400* for 15 minutes.
- cool in pans on rack before removing from miniature tins -- .
Nutrition Facts : Calories 121.5, Fat 6.9, SaturatedFat 3.5, Cholesterol 31.7, Sodium 40.6, Carbohydrate 13.7, Fiber 0.4, Sugar 7.6, Protein 1.7
RASPBERRY CHOCOLATE TASSIES
Pretty little phyllo shells are filled with rich, dark chocolate and topped with a triangle of raspberry-filled chocolate. Garnish with a fresh raspberry, if you like!
Provided by Ghirardelli
Time 1h20m
Yield 30
Number Of Ingredients 6
Steps:
- Bake phyllo shells according to package directions. Cool on a wire rack.
- Meanwhile, in a medium microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, whipping cream, and raspberry jam. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
- Spoon the chocolate mixture evenly into the baked phyllo shells. Top each with a piece of Ghirardelli Dark & Raspberry SQUARES™ Chocolate. Let stand at room temperature for 1 hour or until set. Enjoy immediately or refrigerate in an airtight container for up to 3 days. If desired, garnish each with a fresh raspberry just before serving.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.4 g, Cholesterol 2.7 mg, Fat 5.5 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 10.7 mg, Sugar 4.1 g
RASPBERRY CHOCOLATE TASSIES
Pretty little phyllo shells are filled with rich, dark chocolate and topped with a triangle of raspberry-filled chocolate. Garnish with a fresh raspberry, if you like!
Provided by Ghirardelli
Time 1h20m
Yield 30
Number Of Ingredients 6
Steps:
- Bake phyllo shells according to package directions. Cool on a wire rack.
- Meanwhile, in a medium microwave-safe bowl, combine Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, whipping cream, and raspberry jam. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
- Spoon the chocolate mixture evenly into the baked phyllo shells. Top each with a piece of Ghirardelli Dark & Raspberry SQUARES™ Chocolate. Let stand at room temperature for 1 hour or until set. Enjoy immediately or refrigerate in an airtight container for up to 3 days. If desired, garnish each with a fresh raspberry just before serving.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 10.4 g, Cholesterol 2.7 mg, Fat 5.5 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 10.7 mg, Sugar 4.1 g
CHOCOLATE RASPBERRY TEA CAKES
WITH a family of six children, it seems I'm always cooking and on the lookout for variety in menus and special treats to surprise them. This recipe was given to me by a co-worker. The flavor compliment of the raspberry to the chocolate is very pleasing.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 221mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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