ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
97% would make again

Easy Chocolate and Raspberry Tarts

Tasty Team

Ingredients

for 12 servings

Biscuit Crust

  • 3 cups chocolate biscuit (300 g)
  • ½ cup butter (100 g), melted

Filling

  • 1 ¼ cups double cream (300 mL)
  • 1 ¾ cups chocolate (300 g)

Garnish

  • raspberry, as desired
  • white chocolate, to drizzle
  • dark chocolate, to drizzle
  • icing sugar, as desired

Nutrition Info

  • Calories 321
  • Fat 24g
  • Carbs 25g
  • Fiber 1g
  • Sugar 17g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
  2. Mix in the melted butter.
  3. Divide the biscuit crumbs in 12 cases of a muffin tin.
  4. Freeze for 10 minutes, or until solid.
  5. Prepare the filling by gently heating the double cream over a low-medium heat.
  6. Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
  7. Pour the filling into the biscuit bases and garnish with the raspberries.
  8. Chill in the fridge for 2-3 hours, until set.
  9. Drizzle over the white and dark chocolate and sieve over the icing sugar.
  10. Enjoy!

Ingredients

for 12 servings

Biscuit Crust

  • 3 cups chocolate biscuit (300 g)
  • ½ cup butter (100 g), melted

Filling

  • 1 ¼ cups double cream (300 mL)
  • 1 ¾ cups chocolate (300 g)

Garnish

  • raspberry, as desired
  • white chocolate, to drizzle
  • dark chocolate, to drizzle
  • icing sugar, as desired

Nutrition Info

  • Calories 321
  • Fat 24g
  • Carbs 25g
  • Fiber 1g
  • Sugar 17g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
  2. Mix in the melted butter.
  3. Divide the biscuit crumbs in 12 cases of a muffin tin.
  4. Freeze for 10 minutes, or until solid.
  5. Prepare the filling by gently heating the double cream over a low-medium heat.
  6. Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
  7. Pour the filling into the biscuit bases and garnish with the raspberries.
  8. Chill in the fridge for 2-3 hours, until set.
  9. Drizzle over the white and dark chocolate and sieve over the icing sugar.
  10. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.