Raspberry Intense Fudge Brownie Tarts
- 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
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