Chocolate Raspberry Tarts are as simple and easy recipe that is full-bodied in flavour. This quick tart dessert combines the creaminess of chocolate with the tang of a raspberry sauce.
Bake shells according to box for 'empty shell'. Allow to cool completely after baking
In a pot, add the raspberries, sugar and 3 tbsp of water. Bring to a boil and then turn down to simmer. Let the raspberries break down.
Make a slurry with the cornstarch and 1 tbsp of water. Pour into the raspberries and thicken. Let cool completely.
Divide evenly and spoon the chocolate pudding into the tart shells
Spoon in the raspberry compote onto half of the tart, on top of the chocolate.
Dollop or pipe the whipped topping in a decoration you like on top of the tart.
Sprinkle the chocolate shavings over the top of the tarts