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Mickey & Minnie Sweetheart Tarts

Celebrate your special someone with these delicious chocolate raspberry tarts! With a biscotti crust and rich chocolate raspberry truffle filling, they’re perfect for Valentine’s Day!
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

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

  1. Preheat oven to 350 F. Make sure tart pans are available and ready to use. 

  2. Place biscotti in food processor and process until finely ground. Transfer to a bowl and add the melted butter. Stir until combined.
  3. Press biscotti and butter mixture into the bottom and the onto the sides of the tart pans.
  4. 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.
  5. While the tarts are cooling, make the raspberry sauce. Place raspberries in food processor and process until the raspberries are broken up.
  6. Strain the mixture into a bowl, gently pressing the raspberries to extract their juices. Add sugar to taste and stir until combined. Set aside.
  7. Place chocolate pieces into a medium glass or stainless steel bowl.
  8. Heat the cream in a small pan over medium heat, bringing it just to a boil.
  9. Pour hot cream over the chocolate and let stand for 5 minutes or until the chocolate is melted.
  10. Stir cream into the chocolate until it is smooth.
  11. Stir in ⅓ cup of the raspberry sauce, adding more to taste if desired.
  12. Once combined, pour the filling into the cooled crusts in the tart pans.
  13. Smooth the tops with an offset spatula.

  14. Cover and refrigerate for at least 4 hours and up to overnight.

  15. When ready to serve, lightly sift powdered sugar over the raspberries and place onto the tarts.

Recipe Notes

Adapted from Joy of Baking