| Cook Time | 40 minutes |
| Servings | serves |
Ingredients
- 200 grams Dark Chocolate chopped, 70% cocoa solids
- 60 grams Butter
- 1/2 cup Brown Sugar
- 1/4 cup Single Cream pouring
- 3 Eggs
- 1/ 4 cup Plain Flour
- 250 grams Raspberries
Chocolate Ganache
- 300 grams Dark Chocolate chopped
- 1 cup Single Cream pouring
Ingredients
Chocolate Ganache
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Instructions
- Preheat oven to 150C.
- Place chocolate, butter, sugar and cream in a medium saucepan over low heat. 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 10 cm-round lightly greased spring form 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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