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.
Read NextChocolate Peanut Butter Jars
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
