This summer proved to be challenging for blog posting. Between spending time in the mountains, trying to get my daughter moved, and finding the time to enjoy the mountains biking, I barely found time to blog post . I thought about it everyday, but the days just got away from me.
Here we are back in town, my daughter’s in Minneapolis, enjoying her new place and city, and I’m back to blogging again.
Before I continue I’d like to invite each of you, and any of your friends you’d like to share this with, to follow me on Periscope to WATCH ME LIVE while I share recipes and culinary tips. If you follow me, you will be alerted each time I’m ready to go live. While you watch me cook, (these will be short segments) you can post questions, and if you like what you see, touch the screen on your phone, and hearts will appear. I’m very excited about this medium and hope you’ll join me for my first LIVE weekly BROADCAST, tomorrow or Thursday morning. I want to be sure I’m set up properly.
To join Periscope you will need to download the App to your iPhone or Android, once you join, look for the photo of people at the bottom right of your screen and tap it. Then at the top left, tap on the magnifying glass, and search for Vicki Bensinger. Tap on my name and click to follow. Now you’re ready to watch me if you choose to, each time I go live. That’s all there is to it.
Now back to my post………………..
Monday was my sons 29th birthday. I asked him what kind of cake he wanted me to make him, but he didn’t feel like a cake. So I decided to try these Chocolate Raspberry Tarts.
After making these with a raspberry chocolate mousse-like filling, I decided I preferred my balloon method best for the shell. Not only is it easier, but they come out perfect almost all the time. Making the chocolate cups in the tin is fine, but if your chocolate coating doesn’t end up thick enough when you remove the foil, they will tear. Two out of four of mine fell apart.
That said, I especially like this filling. It’s quick and easy to prepare, and tastes smooth and creamy with a hint of raspberry flavor laced throughout the chocolate cream filling.
Watch my method for making the chocolate balloons. Then once chilled, fill them with this delicious raspberry chocolate cream filling, topped with fresh berries. I think you’ll love it. Plus it makes for a special dessert.
Add the cream filling to a piping bag with a star tip and swirl the filling into each cup and chill. Then top with the berries and powdered sugar, and serve to your guests. I’m certain there won’t be a single drop or morsel left on anyone’s plate.
Below I’ve included the entire recipe using the the tin foil tart pans in the event you’d like to try it. They’re very pretty, but honestly I love the ones made with balloons, they’re unique and foolproof! You can be the judge though……………………………..
Chocolate Cups
Raspberry Puree
Chocolate Raspberry Filling
Topping