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Gluten-Free Chocolate Raspberry Mini Tarts
Gluten-Free Chocolate Raspberry Mini Tarts
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Indulgently rich and surprisingly easy to make, enjoy these delectable treats in secrecy.
Ingredients:
  • 3/4 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1/2 teaspoon gluten-free baking powder
  • 1 1/2 cups sugar
  • 1 cup semisweet chocolate chips
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon gluten-free vanilla
  • 1/4 cup seedless red raspberry preserves
  • 1/4 cup heavy whipping cream
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 24 fresh raspberries
Instructions:
  • Preheat the oven to 350°F. Line 24 mini muffin cups with paper baking cups or spray with cooking spray. In a small bowl, mix together the flour blend, salt, and baking powder; set aside.
  • In a 2-quart saucepan, gently melt sugar, 1 cup of chocolate chips, and 1/2 cup of butter over low heat, stirring often. Allow to cool for 10 minutes. Mix in eggs and vanilla using a spoon. Fold in the flour mixture, then evenly distribute the batter into the muffin cups.
  • Bake the tarts for 11 to 13 minutes until the tops appear dry. Let them cool in the pans for 5 minutes, then transfer to a cooling rack. Allow the tarts to cool completely for about 30 minutes.
  • Insert a toothpick into the top of each tart to create a small 1/2-inch hole. Gently scoop out any crumbs and fill each hole with 1/2 teaspoon of preserves.
  • In a small heavy saucepan, gently heat the cream over medium heat until it simmers; then remove from heat. Add in 3/4 cup of chocolate chips and 2 tablespoons of butter. Let it sit for 2 minutes, then whisk until the mixture is melted and smooth. Spread this luscious chocolate mixture over the tarts and top each with a fresh raspberry for perfection.

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