Raspberry Choc Tiny Tarts WHO DOESN’T LOVE THE COMBINATION OF RASPBERRY AND CHOCOLATE? THESE LITTLE TARTS ARE SO EASY AND IRRESISTIBLE. THEY MAKE A TASTY SWEET LITTLE TREAT TO FINISH OFF ANY MEAL. SO QUICK TO MAKE, BUT THEY DO NEED TO SET FOR HALF AN HOUR.
Prep time: 10 minutes Cook time: 5-10 minutes Total time: 50 minutes Serves / makes : 20 Ingredients
125 g chocolate biscuits, e.g. Chocolate Ripple 50 g butter melted 85 g raspberry jelly crystals ½ cup boiling water ½ cup raspberry coulis ½ cup condensed milk or cream raspberries icing sugar
Raspberry coulis
1 cup raspberries, fresh or frozen 2 tablespoons caster sugar
Method
Press mixture firmly into base of mini muffin cups until it is compacted. Place in fridge while you prepare the filling. Dissolve the jelly with boiling water in a jug. Stir to ensure completely dissolved. Add ½ cup of raspberry coulis and when slightly cooled add condensed milk or cream. Either completely combine the ingredients, or just stir a few times and leave a swirled effect through the mixture, then pour over chocolate crumb base in the mini muffin cups. Refrigerate for 30 minutes or until set. Serve topped with a raspberry and a dusting of icing sugar. 1. In individual glasses or bowls, divide the meringues evenly. 2. With a fork, slightly crush the meringues. 3. Pour over cream and add your desired toppings.
To make raspberry coulis, place raspberries in a saucepan with caster sugar. Stir over medium– high heat until a sauce starts to *** form (about 5–10 minutes). Push For a more sophisticated option, set through a sieve to remove the raspberry mix in small shot glasses seeds. Discard seeds. and serve topped with a raspberry and a sprinkle of chocolate biscuit crumble. To make the base, place biscuits in food processor and blend until These little sweet sensations also make a great finger food for a party. fine crumbs form. Add melted butter and mix to combine. www.peninsulakids.com.au
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