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Baking

Chocolate and raspberry tarts

Treat yourself to a decadent tart flavoured with raspberries and cream cheese.
chocolate and raspberry tarts
6 Item
40M
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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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Ingredients

Method

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.
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Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Afternoon tea Baking Chocolate Dessert Less than 60 minutes Moderate Modern Australian Morning tea Picnic Pie or tart Raspberry

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