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Close up of dark chocolate raspberry brownie tart.
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Dark Chocolate and Raspberry Brownie Tarts

These Dark Chocolate and Raspberry Brownie Tarts are perfect for Valentine's Day - or any day really!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 318kcal

Equipment

Ingredients

  • 7 ounces dark chocolate chopped
  • 4 tablespoons butter
  • ½ cup brown sugar
  • ¼ cup cream cream, half and half, or whole milk
  • 3 eggs
  • ¼ cup plain all-purpose flour
  • 1 cup raspberries

Instructions

  • Preheat the oven to 300.   Lightly grease 4 4x4 tart pans and line with parchment paper.
  • 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 tart pans 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).
  • 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).

Notes

  • Dark Chocolate - Use a good quality dark chocolate - 60% or better.
  • Brown Sugar - light or dark.
  • Cream - can use half and half, whole milk, light cream.
  • Raspberries - ½ pint (6 ounces) - you won't use all of these.
(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).

Nutrition

Calories: 318kcal | Carbohydrates: 28g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 87mg | Sodium: 81mg | Potassium: 228mg | Fiber: 3g | Sugar: 19g | Vitamin A: 385IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 3.5mg