Individual Raspberry Chocolate Tart

1. 1

   Preheat oven to 325u00b0F.

2. 2

   For the crust:

3. 3

   In a food processor, add chocolate graham crackers and process until fine. Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Distribute crumb mixture between 4 mini tart tins with removable bottoms. Press down crumb mixture with your fingers and spread along and up the sides, about halfway up the sides. Put the tins on a cookie sheet and place in the refrigerator and chill for 10 minutes. For a softer crust, do not chill and bake immediately instead.

4. 4

   Bake for 8 to 10 minutes, or until firm. Remove and allow to cool on a wire rack for 20 minutes.

5. 5

   For the filling:

6. 6

   Warm cream and butter in a small saucepan until just before boiling. Remove from heat and add chocolate chips and extract and stir until combined.

7. 7

   Evenly distribute chocolate mixture among the tart tins. Using a spoon, spread the chocolate to the sides of the tin.

8. 8

   Refrigerate for 2 hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.