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Chocolate Raspberry Tarts

Indulge in the decadent combination of rich chocolate and tart raspberries in these exquisite tarts, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings: 12 tarts
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chocolate filling
  • 2 blocks 90g blocks Coles Finest Belgian White Chocolate Berry Pavlova Flavour, coarsely chopped
  • 180 ml thickened cream For the filling
  • 30 g unsalted butter, chopped
For assembly
  • 12 small ready-made tart shells
  • 500 ml thickened cream, extra For whipped cream topping
  • 2 tbsp icing sugar mixture For sweetening whipped cream
  • 24 pieces raspberries Fresh for garnish
  • Freeze-dried raspberry powder, to dust For decoration
  • 90 g block Coles Finest Belgian White Chocolate Berry Pavlova Flavour, extra, cut into small shards For topping

Method
 

Preparation of filling
  1. Place the chopped chocolate in a medium, heatproof bowl.
  2. Pour thickened cream into a small saucepan over medium heat and stir occasionally until just before it simmers.
  3. Pour the hot cream over the chocolate and let it stand for 5 minutes to soften.
  4. Whisk until smooth and glossy.
  5. Add the butter and whisk until combined.
  6. Pour the chocolate-cream mixture into the tart shells and refrigerate for about 3 hours until set.
Whipping cream and assembly
  1. Using electric beaters, whip the extra cream with icing sugar until fluffy.
  2. Fill a piping bag fitted with a 2cm star nozzle with the whipped cream mixture.
  3. Place 2 fresh raspberries on top of each tart, then pipe swirls of cream over them.
  4. Dust lightly with freeze-dried raspberry powder and top with chocolate shards.

Notes

These tarts can be made a day in advance and kept in the fridge. Serve chilled with vanilla ice cream or espresso. For a twist, swap raspberries with other berries or add vanilla extract for flavor enhancement.