Name: Chocolate and raspberry tarts
Cook time: 40 min
Total time: 40 min
Ingredients: 125 gram unsalted butter; 1/2 cup (50g) cocoa powder; 1/3 cup (110g) raspberry jam; 2/3 cup (150g) caster sugar; 2 eggs, lightly beaten; 2/3 cup (100g) plain flour; 1 pinch bicarbonate of soda; 125 gram cream cheese, softened; 1 egg yolk; 1/2 cup (75g) frozen raspberries; whipped cream, to serve

Ingredients

125 gram unsalted butter

1/2 cup (50g) cocoa powder

1/3 cup (110g) raspberry jam

2/3 cup (150g) caster sugar

2 eggs, lightly beaten

2/3 cup (100g) plain flour

1 pinch bicarbonate of soda

125 gram cream cheese, softened

1 egg yolk

1/2 cup (75g) frozen raspberries

whipped cream, to serve

Method

1.Preheat oven to 160°C. Grease six 10cm round, loose-based flan tins; place on oven tray.

2.Melt butter in a medium saucepan. Add sifted cocoa and whisk over low heat until mixture boils. Remove from heat; whisk in jam and ½ cup of the sugar. Stir in eggs, then sifted flour and soda. Divide mixture among tins.

3.Beat cream cheese, remaining sugar and egg yolk in a small bowl with electric mixer until smooth. Stir in raspberries.

4.Drop spoonfuls of cream cheese mixture over chocolate mixture; pull a knife backwards and forwards several times for a marbled effect. Bake about 30 minutes. Serve tarts warm or cold with whipped cream, if you like.

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Ingredients

Method

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