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Lindt Excellence Dark Raspberry Intense Chocolate Fudge Brownie Tarts
Recipe by STEFAN BRUDERER, LINDT MASTER CHOCOLATIER
Serves 10-12
Cooks in 20-30 minutes
Difficulty Easy
Ingredients
7cm Ø Rings
135g Butter
130g Lindt Excellence Dark Raspberry Intense
100g Raw caster sugar (or substitute golden caster sugar)
Little vanilla bean paste
Pinch of salt
2 Eggs
130g Plain flour, sieved
100g Lindt Excellence Dark Raspberry Intense, roughly chopped
Raspberries to top (fresh or frozen)
Method
1. Preheat the oven to 175°C
2. Gently melt together the butter and the Lindt Excellence Dark Raspberry Intense. Set aside to cool
3. In a bowl, whisk the sugar, vanilla, salt and eggs until light and pale
4. Stir in the cooled chocolate mixture and fold in the flour
5. Mix in the chopped chocolate, divide mixture into greased rings and top each with a few raspberries
6. Bake for approx. 12 minutes
7. Serve warm topped with chocolate curls and a scoop of good quality vanilla ice cream, if liked
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