Happy Valentine’s Day! I’ve always thought of Valentine’s Day as a celebration of the many different kinds of love, not just romantic. Growing up, I would celebrate with my family and friends, and my mom would always make a special treat. One of my favorites was this chocolate raspberry tart. While I’ve made a few changes to the recipe, I’m so excited to share it with you!
These tarts are a delicious combination of fresh raspberry and chocolate. The crust is made out of almond biscotti, which is then filled with a dark chocolate ganache mixed with raspberry sauce. I love the lightness the raspberry brings to the chocolate without overpowering it.
As these tarts are for Valentine’s Day, I decided to make them heart shaped by using mini heart shaped pans. For the decorations, I was inspired by my favorite sweethearts, Mickey and Minnie Mouse, and used fresh raspberries dusted with powdered sugar to replicate Minnie’s traditional polka dot dress and Mickey’s buttons.
For the chocolate filling, I used a bittersweet chocolate, which is a bit darker than I usually use, but it turned out well when mixed with the raspberries. Depending on your chocolate preference, you could use bittersweet, semi-sweet, or a mix of both.
To make the tarts, I first started with the biscotti crust. For the crust, I used mini almond biscotti that I found at Trader Joe’s. I liked the flavor the almond added, but any biscotti with a somewhat neutral flavor would work. As long as you’re using a tart pan, with the removable bottom, you don’t need to grease the pan.
To assemble the tarts, simply fill the baked crusts with the chocolate and raspberry mixture. Remember to keep the crusts in the tart pans until after the chocolate filling has set completely. To decorate, simply dust the raspberries with powdered sugar and place on top.
No matter you who celebrate this Valentine’s Day with, I hope you all have a wonderful day and enjoy this special treat!
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Mickey & Minnie Sweetheart Tarts
Ingredients
Crust
- 8 ounces biscotti, broken into pieces
- 5-6 tablespoons unsalted butter, melted
Filling
- ⅓ cup raspberry sauce (see below)
- 10 ounces semi-sweet or bittersweet chocolate, broken into pieces
- 1 cup heavy whipping cream
Raspberry Sauce
- 1 cup fresh raspberries
- 1-2 tablespoons granulated sugar, to taste
Decorations
- fresh raspberries
- powdered sugar
Instructions
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Preheat oven to 350 F. Make sure tart pans are available and ready to use.
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Place biscotti in food processor and process until finely ground. Transfer to a bowl and add the melted butter. Stir until combined.
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Press biscotti and butter mixture into the bottom and the onto the sides of the tart pans.
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Bake for 15 minutes or until golden brown. Remove from the oven and place on a wire rack. Let cool completely before adding the filling.
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While the tarts are cooling, make the raspberry sauce. Place raspberries in food processor and process until the raspberries are broken up.
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Strain the mixture into a bowl, gently pressing the raspberries to extract their juices. Add sugar to taste and stir until combined. Set aside.
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Place chocolate pieces into a medium glass or stainless steel bowl.
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Heat the cream in a small pan over medium heat, bringing it just to a boil.
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Pour hot cream over the chocolate and let stand for 5 minutes or until the chocolate is melted.
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Stir cream into the chocolate until it is smooth.
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Stir in ⅓ cup of the raspberry sauce, adding more to taste if desired.
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Once combined, pour the filling into the cooled crusts in the tart pans.
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Smooth the tops with an offset spatula.
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Cover and refrigerate for at least 4 hours and up to overnight.
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When ready to serve, lightly sift powdered sugar over the raspberries and place onto the tarts.
Recipe Notes
Adapted from Joy of Baking