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Prep 30min
Total1hr30min
Servings24
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Ingredients
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
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Steps
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.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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