Snackin’ with Sarah Sellers: Mini Chocolate Raspberry Tarts

Mini Chocolate Raspberry Tarts

Cupcake for lunch, check. Mini tarts for dinner…don’t judge me!

My sweet tooth has been absolutely out of control lately so for tonight’s Idol results show I’m sticking with the British theme and honoring the Brits love for all things sweet!

I went a little crazy with the raspberry puree and added extra liquid so make sure you let it live in the fridge for a little bit to avoid a super runny tart. I learned this the hard way…raspberry liquid all over my plate and hands…and no I did not lick up every drop.

*If you prefer for this to be alcohol free then just omit the orange liquor!

Check out tonight’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!

Happy Eating!

Mini Chocolate Raspberry Tarts


  • 12oz fresh raspberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • 2 tsp orange liquor
  • 9 medium size tart shells
  • 3/4 cup semi sweet chocolate morsels
  • 1 cup heavy whipping cream
  • 1 cup confectioners sugar
  • 1/2 tsp almond extract
  • zest of one orange

Preheat oven to 350.

Mini Chocolate Raspberry Tarts

In a food processor blend the raspberries, sugar, orange juice and orange liquor until smooth.

Mini Chocolate Raspberry Tarts

Put in the fridge until slightly thickened.

Mini Chocolate Raspberry Tarts

For a crispy tart bake the shells in the oven for 8-10 minutes.

Mini Chocolate Raspberry Tarts

While the shells are baking heat a double broiler over medium high heat and add the chocolate morsels.

Mini Chocolate Raspberry Tarts

Occasionally stir until melted through.

Mini Chocolate Raspberry Tarts

Spoon a tablespoon of chocolate into the shells and set aside.

Mini Chocolate Raspberry Tarts

Add the whipping cream, confectioners sugar and almond extract to a cold mixer bowl.

Mini Chocolate Raspberry Tarts

Whip until stiff peeks form. Make sure not to over-whip.

Mini Chocolate Raspberry Tarts

Spoon a tablespoon of the raspberry puree on top of the chocolate.

Mini Chocolate Raspberry Tarts

Top with the whipped cream and sprinkle with the orange zest.

Bon Appétit! 

4 responses

  1. Pingback: Raspberry Almond Bars - Can't Stay Out Of The Kitchen

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