When Michael Lee West announced the Mystery Ingredient Club, I wasn’t able to participate in the first event, but I did manage to get in on the second. When she announced the ingredient for the mystery ingredient club, I was all over it. Hint – it is in the title of this recipe and it is not raspberries!
So needing to combine my mystery ingredient and something from Donna Hay for I Heart Cooking Clubs, I went searching. I found Dark Chocolate and Raspberry tarts in her magazine, issue #59. If you have an iPad and you don’t have her donna hay magazine – News Life Media Pty Ltd for your iPad, you don’t know what you are missing! I can’t recommend it highly enough! But this actually came from Oct/Nov 2011 back when I spent a fortune to have the magazine delivered to me, because that’s how much I love Donna Hay!
Oh my. What can I say about this lovely little tart that will do it justice. It’s crazy easy. I have already made it again (twice in one week!) and will probably make it again in the very near future. It would be the perfect Valentine’s day dessert. It is rich and chocolately with a bit of tart sweetness from the raspberry. She has you serve it with a ganache, but honestly, I didn’t think it would need it and it didn’t. Make this. Now.
If you’re wondering how I made my cute little tarts, I used Chicago Metallic Tartlett Pan from Amazon. I love it. With this pan, I might have to rethink my “I don’t like to bake” mantra.
- 200g dark chocolate, chopped
- 60g butter (about 4 tablespoons)
- 1/2 cup brown sugar
- 1/4 cup single pouring cream
- 3 eggs
- 1/4 cup plain all-purpose flour
- 250g raspberries (I used way less than this - just a handful of frozen raspberries)
- 300g dark chocolate chopped
- 1 cup single pouring cream
- Preheat the oven to 300 f. Place the chocolate, butter, sugar and cream in a medium saucepan and heat over low stirring often until chocolate is melted and smooth. Place the eggs and flour in a bowl and whisk until combined. Whisk in the chocolate mixture until combined. Pour into 4 x 10cm round, lightly greased springform pans lined with non-stick baking paper and top with raspberries. Bake for 35-40 minutes or until cooked when tested with a skewer. (Note I used 300 degrees in my convection oven and they came out perfect, if you have a regular oven you might want to bump it up a bit).
- To make the chocolate ganache, place the chocolate and cream in a small saucepan and heat over low heat. Stir until chocolate is melted and smooth. Serve with the tarts.
- Makes 4
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
Tasty Tuesdays @ Anyonita Nibbles
This will be my entry for I Heart Cooking Clubs – Donna Hay!