Chocolate Raspberry Tarts – a delicious recipe with pecans, brown sugar, ground cinnamon, unsalted butter, heavy cream, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Phreat oven to 325F.
2
Finely grind together the nuts, brown sugar, and cinnamon in a food processor.
3
Add butter and process just until clumps begin to form up (use the pulse button).
4
Press dough into the bottom and up the sides of 4 (4 inch diameter) mini tart pans with removeable bases.
5
Bake the crusts until borwn and firm to the thouch, approximately 30 minutes.
6
Let cool completely.
7
Heat cream to the simmering point in a saucepan, then remove from heat.
8
Stir in chopped chocolate and stir until melted and smooth.
9
Pour into crusts and then chill until set, about 1 hour.
10
Place berries decoratively atop each tart, holes down.
11
Melt jam in microwave or in a small pan until just melted, then brush over the berries.
12
If desired, decorate with a few extra shavings of chocolate.
951
kcal
Calories
80
g
Fat
57
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups pecans, toasted, 6 tablespoons brown sugar, firmly packed, ¼ teaspoon ground cinnamon, ¼ cup unsalted butter, melted, and more.
Yes, Chocolate Raspberry Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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