If you’re lost for ideas on what to do this weekend with your toddler or preschooler, heading to the kitchen and whipping up delicious but easy-to-make raspberry tartlets together might just be the answer.
Capsicum Culinary Studios’ Chef Hayley Sutherland shares her recipe for homemade chocolate tartlets covered in bright red, juicy raspberries. Best of all, your child will enjoy stirring, kneading, and scooping the batter into baking moulds. Encourage them to use their senses — smell the raspberries, touch the flour, and even taste the dark chocolate before it goes into the mixing bowl.
Ingredients:
- 200g dark chocolate, chopped
- 60g unsalted butter
- 90g brown sugar
- 60ml cream
- 3 eggs
- 25g cake flour
- 250g raspberries
Ganache:
- 300g dark chocolate
- 250ml cream
Method:
- Preheat the oven to 150°C.
- Place the chocolate, butter, sugar, and cream in a saucepan over low heat and stir until melted. Remove from stove.
- Place the eggs and flour in a bowl and whisk until well combined
- Slowly mix the eggs and flour into the chocolate mixture a little at a time making sure the chocolate mixture is not too hot or else it will cook the eggs.
- Pour into individual tartlet moulds.
- Bake for 35 – 40 minutes.
How to make the Ganache:
- Place the chocolate and cream in a saucepan over low heat and stir until melted.
- Spoon over tarts
- Once cooled, top with fresh raspberries
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