Walnut Raspberry Chocolate Tartlets
California Walnut Board
- Yield: 6 servings
- Prep: 15 mins
- Cook: 0 mins
Perfect for any celebration they can be shaped into rounds, squares or hearts. Make sure that you only use the very best chocolate.
Ingredients
- 1cup coarsely chopped walnuts, toasted
- 1cup puffed brown rice cereal (brown Rice Crispies-type cereal)
- 4ounces dark chocolate, melted
- 36-- fresh raspberries
- 6sprigs sprigs of mint
Instructions
- Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.
- In a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated. Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a “crust”. Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm. Garnish with a sprig of the mint. Refrigerate until firm, about 30 minutes. Remove from the paper liners and place on a serving platter or individual serving plates.
- Can be made ahead of time and stored in the refrigerator for up to 36 hours.
Recipe courtesy of Mollie Katzen.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 280
- Fat 19g
- Saturated Fat 4.5g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 35mg
- Potassium 400mg
- Carbohydrate 23g
- Fiber 6g
- Sugars 10g
- Protein 8g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 20%
- Calcium 10%
- Iron 20%
