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Recipe of the month: Dark Chocolate and Raspberry Brownie Tarts
INGREDIENTS
200g Dark (70%) Chocolate, Chopped
60g Unsalted Butter
½ Cup (90g) Brown Sugar
¼ Cup (60ml) Single (Pouring) Cream
3 Eggs
¼ Cup (35g) Plain (All-Purpose) Flour
250g Raspberries
300g Dark Chocolate, Chopped
1 Cup (250ml) Single (Pouring) Cream
MEATHOD
Preheat oven to 150°C.
Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted and smooth.
Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined.
Pour into 4 x 10cm round lightly greased springform cake tins lined with non-stick baking paper and top with the raspberries. Bake for 35–40 minutes or until cooked when tested with a skewer.
To make the chocolate ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Serve the tarts with the chocolate ganache.
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