Servings
20
Prep Time
15 minutes
Cook Time
22 minutes
Author:
Missy J’s
These are a quick, simple, treat that are sure to make your taste buds dance. Make them sugar free with a sugar substitute like allulose or monk fruit and use our unsweetened carob chips. Prefer unrefined coconut sugar? Try our sweetened carob chips in this recipe. Either way they will be delicious and we hope you enjoy them.
Ingredients
½ cup butter(softened)
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2 tbsp granulated sweetener of choice
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1 cup whole wheat pastry flour(or gluten free flour of choice)
2 tbsp water
1 ½ cups heavy cream
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2 cups carob chips
½ cup fresh raspberries
MINI RASPBERRY CAROB TARTS
Crust
Carob Ganache Filling
Topping
Directions
MINI RASPBERRY CAROB TARTS
Crust
Preheat oven to 300℉.
Use a nonstick mini muffin pan or grease a regular mini muffin pan with nonstick cooking spray. Set aside.
In a bowl, add butter, sweetener, and flour and mix until it forms a rough, crumbly dough. Add the water and mix until it just comes together.
Grab small pieces of dough and push them into the muffin tin, being sure to cover the bottom and the sides, making a little cup.
Bake for 17-22 minutes or until edges begin to brown. Remove from the oven and cool completely.
Filling
While the crust is cooling, place the carob chips in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it starts to simmer around the edge of the pan. Do not let it boil. Pour the cream over the carob and let the mixture rest for 3 minutes to melt the carob.
Stir the mixture until you have smooth carob ganache with no lumps. Be careful to mix it slowly and stop as soon as it comes together and looks smooth. If you stir too vigorously or too long, the oil in the carob will start to separate and it will not look very pretty. Ask me how I know! Let the ganache rest for 10 minutes or until it is lukewarm.
Using a butter knife, gently loosen the edges of the crusts and carefully pop them out and place them on a serving dish.
To assemble, scoop spoonfuls of the ganache into the crusts and smooth out. Alternatively you can fill a piping bag with a border tip and pipe the ganache into the crusts. Top each one with a fresh raspberry and pop into the fridge for 1-2 hours until chilled. Enjoy and please try to share them.😃
Recipe Note
You can try making these vegan by replacing the butter with coconut oil and the heavy cream with coconut cream. This method has not been attempted, so there are no guarantees.
