Chocolate Raspberry Tarts
- MAKES
- 3 dozen
- CHILL TIME
- 6 Hr
- COOK TIME
- 7 Min
What an awesome way to end a meal! Put out a platter of these extra-rich chocolate tarts, maybe alternated with coconut macaroons and/or meringue cookies. Add a nice cup of tea or coffee then finish off the seder in song.
What You'll Need
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 cup (1 stick) butter (see Note)
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon instant coffee granules
- 3 eggs, beaten
- 1/2 pint fresh raspberries, washed
What to Do
- Preheat the oven to 425 degrees F. Line three dozen mini-muffin cups with miniature paper baking cups.
- In a medium saucepan, combine the chocolate chips, butter, sugar, water, and coffee granules over medium heat for 2 to 3 minutes, or until the chocolate and butter have melted, stirring constantly. Remove from the heat and add the eggs, stirring until smooth.
- Spoon equally into the paper baking cups. Bake for 5 to 6 minutes, or until the edges are firm; the centers will not be set. Allow to cool, cover loosely, and chill for 6 to 8 hours, or overnight. When ready to serve, top with the fresh raspberries.
Notes
To maintain a meal as kosher, you wouldn't mix meat and dairy products, so be sure to use a non-dairy margarine. And when I make these for times other than to follow meat meals, I like to add whipped cream before topping with the raspberries.
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