Walnut Raspberry Chocolate Tartlets

By Gavin Schmidt
Total Time
40 Mins
Serves
6
Course
Desserts

DESCRIPTION

Shape these sweet tartlets into hearts for Valentine’s day!

Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Calories
250 cal
Total Fat
19 g
Trans Fat
0 g
Polyunsaturated Fat
9 g
Cholesterol
0 mg
Sodium
0 mg
Carbohydrates
20 g
Dietary Fiber
5 g
Protein
4 g

Ingredients

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

Preparation

  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.
  3. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".
  4. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint.
  5. Refrigerate until firm, about 30 minutes.
  6. Remove from the paper liners and place on a serving platter or individual serving plates.
  7. Can be made ahead of time and stored in the refrigerator for up to 36 hours.