Ingredients
-
24 Butter Shortbread Tart Shells
-
12 oz Dark Chocolate, chopped
-
1 cup Heavy Cream
-
2 tbsp Unsalted Butter
-
2 tsp Ferrara Instant Espresso Coffee
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1 tsp Vanilla Extract
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3/4 cup Raspberry Jam
-
Raspberries, for topping
Directions
In a microwave-safe bowl, combine dark chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Stir in vanilla extract and espresso powder and whisk until fully combined. Place tart shells on a tray or sheet pan. Fill each shell with the chocolate mixture, smoothing the tops. Refrigerate for 1â-2 hours, or until set. Once chilled, spoon a small amount of raspberry jam over each tart and top with a fresh raspberry. Dust with powdered sugar just before serving.
Chocolate Espresso Raspberry Tarts
Prep: 25 min Cook: 2 min Servings: 24
Buttery tartlet shells are filled with a silky dark chocolate ganache infused with espresso powder and vanilla, layered over sweet raspberry jam, and topped with fresh raspberries for a decadent finish. Perfect for a special dessert spread or elegant gathering.
Ingredients
- 24 Butter Shortbread Tart Shells
- 12 oz Dark Chocolate, chopped
- 1 cup Heavy Cream
- 2 tbsp Unsalted Butter
- 2 tsp Ferrara Instant Espresso Coffee
- 1 tsp Vanilla Extract
- 3/4 cup Raspberry Jam
- Raspberries, for topping
Directions
- In a microwave-safe bowl, combine dark chocolate, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Stir in vanilla extract and espresso powder and whisk until fully combined. Place tart shells on a tray or sheet pan. Fill each shell with the chocolate mixture, smoothing the tops. Refrigerate for 1â-2 hours, or until set. Once chilled, spoon a small amount of raspberry jam over each tart and top with a fresh raspberry. Dust with powdered sugar just before serving.
