Raspberry jam and a swirl of cream cheese mixture gives these decadent chocolate treats a tangy edge you’ll love. Top with a drizzle of cream.
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1.Preheat oven to 160°C. Grease six 10cm round, loose-based flan tins; place on oven tray.
2.Melt butter in a medium saucepan. Add sifted cocoa and whisk over low heat until mixture boils. Remove from heat; whisk in jam and ½ cup of the sugar. Stir in eggs, then sifted flour and soda. Divide mixture among tins.
3.Beat cream cheese, remaining sugar and egg yolk in a small bowl with electric mixer until smooth. Stir in raspberries.
4.Drop spoonfuls of cream cheese mixture over chocolate mixture; pull a knife backwards and forwards several times for a marbled effect. Bake about 30 minutes. Serve tarts warm or cold with whipped cream, if you like.