Raspberry Intense Fudge Brownie Tarts

Recipe by THOMAS SCHNETZLER, Lindt Maître Chocolatier


  • 135g Butter
  • 130g Lindt Excellence Raspberry Intense
  • 100g Raw caster sugar
  • Little Vanilla bean paste
  • Pinch Salt
  • 2each Eggs
  • 130g Plain flour
  • 100g Lindt Excellence Raspberry Intense, chopped
  • Serves: 10-12
  • Suggestion: 7cm Ø Rings
  • Cooking time: 12 mins
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Preheat the oven to 175°C

  • 1. Gently melt together the butter and the chocolate. Set aside to cool.
  • 2. In a bowl, whisk the sugar, vanilla, salt and eggs until light and pale.
  • 3. Stir in the cooled chocolate mixture and fold in the flour.
  • 4. Mix in the chopped chocolate, divide mixture into greased rings and top with each with a few raspberries.
  • 5. Bake for approx. 12 minutes.

*Frozen raspberries to top. Optional, star anise

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