Walnut Raspberry Chocolate Tartlets

  • Yield 6 servings
  • Prep 15 mins
  • Cook 0 mins

So simple, yet pretty and delicious, these "tartlets" take minutes to make.

chocolate_tartlets
California Walnut Board

Perfect for any celebration they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.

Ingredients

1 cup coarsely chopped walnuts, toasted
1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
4 ounces dark chocolate, melted
36 -- fresh raspberries
6 sprigs sprigs of mint

Instructions

  1. Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
  2. In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust". Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from the paper liners and place on a serving platter or individual serving plates.
  3. Can be made ahead of time and stored in the refrigerator for up to 36 hours.

Recipe courtesy of Mollie Katzen.

Comments