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Gluten-Free Chocolate Raspberry Mini Tarts

Rich, decadent and oh so sweet! No one needs to know they are quite simple to make.

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

Chocolate Tarts

3/4
cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1/4
teaspoon salt
1/2
teaspoon gluten-free baking powder
1 1/2
cups sugar
1
cup semisweet chocolate chips
1/2
cup butter
2
eggs
1
teaspoon gluten-free vanilla
1/4
cup seedless red raspberry preserves

Chocolate Ganache

1/4
cup heavy whipping cream
3/4
cup semisweet chocolate chips
2
tablespoons butter
24
fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups, or spray with cooking spray. In small bowl, stir together flour blend, salt and baking powder; set aside.
  • 2 In 2-quart saucepan, heat sugar, 1 cup chocolate chips and 1/2 cup butter over low heat, stirring frequently, just until melted. Cool 10 minutes. Beat in eggs and vanilla with spoon. Stir in flour blend mixture. Divide batter evenly among muffin cups.
  • 3 Bake 11 to 13 minutes or until tops of tarts appear dry. Cool in pans 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 4 Using toothpick, carefully hollow out 1/2-inch hole in top of each tart; remove crumbs. Fill each hole with 1/2 teaspoon preserves.
  • 5 In 1-quart heavy saucepan, heat cream to simmering over medium heat; remove from heat. Stir in 3/4 cup chocolate chips and 2 tablespoons butter. Let stand 2 minutes. Beat with whisk until melted and smooth. Spread over tarts. Place fresh raspberry on each.

EXPERT TIPS

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Cool the sugar, chocolate and butter mixture the recommended time. Adding the eggs when the batter is hot could cause the eggs to start cooking.

This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Tart
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
85mg
85%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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