Fudgy Chocolate & Raspberry Tarts

I have a really delicious recipe to show you here today that you are just going to love.  This is absolutely fabulous!  

Rich. Delicious. Simple to make, and perfect for entertaining!

This is a recipe that I had flagged in a magazine which I just love, which is called Food to Love, (oddly enough) from last October's issue. 

I can't believe that I have only just gotten around to making it now!

I  have a great love of chocolate cakes and desserts, but my husband not so much . . . 

that's probably why I don't do anything chocolatey very often, because the Lion's share of the eating will fall to me, and to be honest, I just don't need it and shouldn't be eating it!

But we are having the last set of Elders (we have three sets of Missionaries serving in our Ward area) for dinner tonight and so I thought this would be something they would enjoy and an occasion that my husband  will quite happily make a sacrifice for!

It is a fantastic dessert cake (s) composed of a rich and fudgy almost brownie type of base . . . spooned into individual tartlette tins . . .

 

The brownie batter gets topped by a lucious cream cheese filling which has been studded with fresh raspberries . . .

Which you then swirl through the brownie batter lightly with the tip of a round bladed knife  . . .

 

Baked until just set  . . .  and then served either at room temperature or slightly warm . . .

 

 With dollops of softly whipped thick cream on top and a sprinkling of additonal raspberries . . .  altogether very moreishly delicious . . .

WHAT YOU NEED TO MAKE FUDGY CHOCOLATE & RASPBERRY TARTS

If the title of these tarts doesn't start your tastebuds tingling, I don't know what will.  Serve warm or at room temperature with some thick cream and a sprinkling of fresh raspberries.

125g unsalted butter (1/2 cup plus 1 TBS)

60g Dutch processed cocoa powder (1/2 cup)

110g raspberry jam ((1/3 cup) not seedless

150g caster sugar (3/4 cup)

2 large free range eggs, beaten lightly

100g plain flour (2/3 cup)

1/4 tsp baking soda

125g cream cheese (4 1/2 ounces)

1 large free range egg yolk

75g fresh or frozen raspberries (1/2 cup)

To serve:

thick cream

fresh raspberries

HOW TO MAKE FUDGY CHOCOLATE & RASPBERRY TARTS

Preheat the oven to 160*C/325*F/ gas mark 3.  Place six buttered 4-inch tart tins with loose bases onto an oven tray. (Butter them well.)  Set aside.


Melt the butter in a saucepan.  Sift in the cocoa powder and whisk together.  Bring just to the boil, then remove from heat.  Whisk in the jam and 50g (1/2 cup) of the sugar, until smooth.  Whisk in the eggs.  Sift together the flour and baking soda. Whisk in until smooth.  Set aside.


Whisk the cream cheese until softened.  Whisk in the egg yolk and remaining sugar.  Gently fold in the raspberries. 


Divide the chocolate batter between the tart tins.  Spoon the cream cheese mixture over top.  Swirl it through gently with a butter knife to give a marbled swirly effect.  Don't overmix.


Bake in the preheated oven for 25 minutes or until just set.


Serve warm or at room temperature with some thick cream spooned on top and a scattering of fresh raspberries.

What can I say  . . .  I couldn't serve this to the Missionaries without first having tried it myself.  I took one for the team.  Delicious.  I just know they are going to love them. 

Yield: six tarts

Author: Marie Rayner

Fudgy Chocolate & Raspberry Tarts

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

If the title of these tarts doesn't start your tastebuds tingling, I don't know what will. Serve warm or at room temperature with some thick cream and a sprinkling of fresh raspberries.

Ingredients

• 125g unsalted butter (1/2 cup plus 1 TBS)
• 60g Dutch processed cocoa powder (1/2 cup)
• 110g raspberry jam ((1/3 cup) not seedless
• 150g caster sugar (3/4 cup)
• 2 large free range eggs, beaten lightly
• 100g plain flour (2/3 cup)
• 1/4 tsp baking soda
• 125g cream cheese (4 1/2 ounces)
• 1 large free range egg yolk
• 75g fresh or frozen raspberries (1/2 cup)

To serve:

• thick cream
• fresh raspberries

Instructions

1. Preheat the oven to 160*C/325*F/ gas mark 3. Place six buttered 4-inch tart tins with loose bases onto an oven tray. (Butter them really well.) Set aside.
2. Melt the butter in a saucepan. Sift in the cocoa powder and whisk together. Bring just to the boil, then remove from heat.
3. Whisk in the jam and 50g (1/2 cup) of the sugar, until smooth. Whisk in the eggs. Sift together the flour and baking soda. Whisk in until smooth. Set aside.
4. Whisk the cream cheese until softened. Whisk in the egg yolk and remaining sugar. Gently fold in the raspberries.
5. Divide the chocolate batter between the tart tins. Spoon the cream cheese mixture over top. Swirl it through gently with a butter knife to give a marbled swirly effect Don't overmix.
6. Bake in the preheated oven for 25 minutes or until just set.
7. Serve warm or at room temperature with some thick cream spooned on top and a scattering of fresh raspberries.

Did you make this recipe?

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