Raspberry Chocolate Tart 5 Ingredient Recipes

CHOCOLATE RASPBERRY TARTLETS

Steps:

• Allow the phyllo cups to come to room temperature.
• Bring the whipping cream to a slight boil. Take off the heat and add the chocolate chips. Mix until solid color and thickened. Add vanilla.
• Spoon 1/4 tsp of jam onto the bottom of each cup.
• Fill with chocolate ganache
• Place the tray in the fridge until hardened. At least 30-45 mins.
• Before serving, place a raspberry on top and sprinkle with powdered sugar if desired.
• Enjoy. Eat within 24 hours for best flavor.

RASPBERRY CHOCOLATE TART - 5 INGREDIENT RECIPE

Steps:

• In a blender or food processor grind up the bourbon biscuits until the resemble bread crumbs. A rolling pin and a sandwich bag is slower also works well to make crumbs.
• Melt the unsalted butter and add to the biscuits crumbs and mix together.
• Spoon the mix into the tart tin and push down to make the base and into corners to make the case.
• Pop it in to the fridge for 30 minutes while you make the ganache.
• Break up the chocolate pieces and add them to a bowl and add the 2 teaspoons of butter.
• In a pan warm up the double cream until it starts to bubble. Do not let it boil.
• Pour the cream over the top and slowly mix together until everything is melted and mixed together.
• Take the biscuit case out of the fridge and pour the ganache in.
• Stud the ganache with raspberries.
• Pop the dessert back into the fridge and leave for at least 1 hour.
• You could serve it with a little extra cream or ice cream but it doesn't really need it.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY

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!

TRIPLE CHOCOLATE AND RASPBERRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
• Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
• Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
• Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
• Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
• Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
• To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

VEGAN RASPBERRY CHOCOLATE TARTS

Steps:

• Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache.
• Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute.
• Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes.
• Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes.
• Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.