Mothers Day is fast approaching and I wanted to share with you these delicious mini tarts which are filled with chocolatey goodness.
Todays bake is one of those bakes which looks ultra fancy and looks as though you’ve put ALOT of hard work into it, when really… they are pretty easy to throw together and perfect to share with your mum this Mothering Sunday.
My mum is such a special women. Our lives have been torn apart due to illness but every single day, she amazes me with her strength to carry on. It doesn’t matter what life throws our way, my mum will always remain positive and continue to power through despite the hardest of times. I’m inspired by my mum and her resilience, she’s an absolute powerhouse and I’m so lucky to have a role model as amazing as my mum.
She’s not just my mum, she’s my entire world, my bestest friend and the bond we share is everything to me. I’d be utterly lost without my mum by my side, fighting my corner and giving me the strength to continue on despite everything.
I unfortunately can’t give my mum everything she deserves but one thing I can do for my mum is bake. So, every year without fail, I love to bake something special for my mum to enjoy. My mum is my biggest supporter when it comes to my baking, she’s taught me so much and is always willing to sou chef my random and wild baking ideas. Therefore, I know me baking something for her will really make her smile and I know for a fact, she’ll throughly enjoy indulging on these tarts.
So, if you think your mum will enjoy this silky smooth chocolate and raspberry tart as a special treat this Mother’s Day, then you best get your apron on and let’s get baking…
Category: Sweet Treat
Serves: 8 Mini Tarts
Base Prep Time: 10 Minutes
Base Cook Time: 15 Minutes
Filling Prep Time: 25-30 Minutes
Filling Cook Time: 20-30 Minutes
Overall Time: 1Hour 30Minutes
Ingredients You Need For Base:
- 4oz Of Caster Sugar
- 8oz Of Unsalted Butter
- 20g Of Cocoa Powder
- 12oz Of Plain Flour
Ingredients You Need For Filling:
- 150ml Of Full-Fat Milk
- 500ml Of Double Cream
- 65g Of Golden Caster Sugar
- 300g Of Dark Chocolate
- 2 Medium Eggs
- 1tsp Of Vanilla Extract
- 200g Of Fresh Raspberries
How To Make The Base Of Your Tart:
- Firstly, gather together your ingredients and equipment and preheat the oven to 190C / 170C Fan / Gas Mark 5.
- Secondly, in a large bowl, beat together the 4oz of caster sugar with the 8oz of unsalted butter until light and fluffy.
- Mix in your 20g of cocoa powder.
- Next, slowly add in your 12oz of flour. (TIP: if it resembles breadcrumbs and not a dough, add in a splash of milk to bind it together).
- Once a dough has been formed, turn out onto a lightly floured surface and roll out to around a 3cm thickness.
- Place the rolled out dough over the top of the loss bottomed mini tart tin and very carefully using your fingers, press the dough into the tin.
- Then, using a knife, trim off the edges.
- Repeat this for each tart tin until the dough is completely used up.
- Place some parchment paper and baking beans into the tart tins.
- Place the shortbread in the oven for around 10-15 minutes.
- Once the shortbread crusts are baked, allow to cool on baking tray for 5 minutes before turning out onto a wire rack to cool completely.
How To Make The Tart Filling:
- In a large saucepan over a medium-low heat place the 150ml of milk, 500ml of cream and 65g of golden sugar and slowly bring to the boil, stirring gently.
- Once it’s reached the boil, take off the heat and add in your 300g of dark chocolate and continue to stir until smooth.
- Next, allow the chocolate mixture to cool slightly before adding in the 2 eggs and 1tsp of vanilla extract, mix together well.
How To Put Your Tart Together:
- Place your baked tart cases onto a baking tray.
- Now, scatter your raspberries into the baked bases (TIP: mine took around 6 raspberries per tart).
- Pour your chocolate mixture into the tarts until full.
- Place your completed tarts back into the oven and bake for around 20-30 minutes or until the filling looks cooked (TIP: It will be slightly wobbly but will harden as it cools).
- Finally, take your tarts out the oven and allow to cool on the baking tray before popping the tarts out the cases ready for you to serve.
That’s your Mini Chocolate & Raspberry Tarts prepared, baked, filled, baked again and ready for you to demolish!
I’m so chuffed with how these tarts came out – they really are a chocolate delight!
It may seem like a long recipe to follow but trust me when I say that these are so easy to make. No matter your skill set when it comes to baking, you’ll find these a breeze.
I hope you all have a lovely Mothering Sunday! Remember to treasure every moment you have with your mum as there are people are out there seriously struggling with Mother’s Day approaching.
If you are someone whose struggling this coming Sunday, I’m sending you all a big virtual hug. My thoughts are with you.
Let me know in the comments below if you made these tarts yourself and what your thoughts are on them. Are you in chocolate heaven?
Sending you all tons of love & hugs as always,