Don’t they sound utterly sublime? They are! Chocolate, Mascarpone and Raspberry Tarts I could eat all of those ingredients until the cows come home so I just had to try it for myself and seeing as English Mum has launched the Baked with Love Bake Off this Jo Pratt recipe would be certain to wow over my favourite judge, Helen from The Knackered Mother’s Wine Club ;)
I have prepared them in advance for our Valentine supper but in the name of research I have eaten one just so you know I’m serious about this cookery lark here on my blog, I had to take a bite for the photo anyway – see!
They Are Delicious. What’s more they are easy and quick to prepare plus they don’t cost a bomb either and you will have one very impressive dessert to seduce your partner with. Ohh la la!
Let’s not waste any more time, 20 minutes in the oven, enough time to cool to get them out of the tins and you’re ready to go. They are also freezer friendly too if you have any hanging around, which I doubt very much.
Chocolate, Mascarpone and Raspberry Tarts
Ingredients125g butter 50g cocoa 75g raspberry jam 100g + 50g caster sugar 2 eggs + 1 egg yolk 100g plain flour 1/2 tsp baking powder 125g mascarpone cheese 150g raspberries creme fraiche or whipped cream to serve (optional)
- Preheat the oven to 180C/ fan 160C gas 4
- Grease with melted butter 6 individual tart tins (10cms x 3cms deep)
- Melt the butter in a medium sized saucepan over a low heat and sift in the cocoa powder. Stir until the mixture boils and then remove from the heat. Stir in the jam, 100g caster sugar, the 2 whole eggs (not the separate yolk), flour and baking powder.
- Divide the mixture among the tart tins and keep to one side.
- Beat together the mascarpone, egg yolk and the remaining 50g caster sugar and place a spoonful in the centre of each tart. Pull a knife backwards and forwards a few times to create a marbled effect and then push the raspberries into the mixture. dividing them equally among the six tarts.
- Place on a baking tray and bake for 20 mins until the tarts have risen and are just firm to the touch
- Remove from the tins after they have cooled for a few minutes and serve warm or cold with cream or creme fraiche. You could also dust them with a little icing sugar or cocoa powder (I forgot this step as I was too anxious to try them)
NOTE – Can be frozen and will keep well to the following day in an airtight container
I am lucky enough to have two very professional tasters who took their time whilst they decided on the unanimous verdict of ‘Yummy’
Another excellent recipe taken from Jo Pratt’s In The Mood for Entertaining available from all good bookshops and Amazon for around £20.00 Happy Valentines everybody.