A Recipe Sweet Enough for Valentine’s Day

By Caroline Kolins, World Vision’s HungerFree Team

This quarter’s edition of HungerFree Quarterly the subscription box that helps fight hunger is all about Celebrating! Making the most of everyday life, celebrating the people we love with the food we love and empowering others to live life to its fullest.

With Valentine’s Day just around the corner, I wanted to share the perfect Valentine’s Day treat for you: double chocolate raspberry tarts.

One of my favourite things to do is have people over for dinner. But what’s even more exciting than getting to invite my friends over for a meal? Planning the menu! Choosing what to serve means I pull out all my favourite cookbooks and scour the Internet to find the perfect recipes for appetizers, dinner and desserts.

For Valentine’s Day, I find these double chocolate raspberry tarts are a real crowd pleaser. Maybe it’s the red raspberries that make them feel festive or the double dose of chocolate? Either way they are delicious! You could include a few heart shaped sprinkles to make them look extra festive or even bake the crust in a heart shaped tin.

Start cooking! Here’s the recipe:

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Mini Raspberry Double Chocolate Tarts

Yields: 10 mini tarts

The Fixins:

  • 1 stick (4 oz) softened butter
  • ½ cup sugar
  • 1 egg yolk
  • 1 cup all purpose flour
  • 2 ½  Tablespoons cocoa powder
  • 4 oz. semi-sweet dark chocolate, finely chopped
  • ½ cup heavy whipping cream
  • 6 oz. French raspberries
  • ½ teaspoon of water
  • powdered sugar and sprinkles for dusting
  • mini tart pans in the shape of your choice

Get Cookin’:

  1. Beat the butter and sugar for 3 minutes until smooth and creamy
  2. Add egg yolk and beat well
  3. Add flour & cocoa powder- beat on lowest speed until it forms a dough
  4. Divide dough and press into tart pans: If the dough isn’t solid enough you can refrigerate it for 15 minutes if needed (Be sure to save some dough to fill cracks later)
  5. Place filled pans  in fridge for at least 30 minutes (it can keep 3 days in the fridge and 6 weeks in the freezer- yay leftovers!)
  6. Bake at 350 degrees Fahrenheit for 15 minutes, repair cracks at 8 minutes
  7. Remove tarts and press the centers to make more room for the filling
  8. Let tarts cool completely
  9. Heat cream until just boiling and pour over chopped chocolate
  10. Whisk to blend and melt chocolate and pour chocolate into tarts
  11. Refrigerate for an hour and garnish with berries and dust with powdered sugar and sprinkles.
  12. Serve and enjoy!

You can make this Valentine’s Day especially celebratory by gifting your loved one a subscription to HungerFree Quarterly. They won’t receive their first box until March, but I know they’ll appreciate how each box empowers young people to become hungerfree.

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This quarter’s theme is “Celebrate” and it’s packed with handmade items from Kenya, recipes from chef  and author Aimée Wimbush-Bourque, and stories of  real empowerment happening in our world. All things to help you invite family and friends to celebrate the joy of food together. Proceeds from each box equip youth in Kenya with job and agriculture training.

Subscribe today! Or just try out HungerFree Quarterly Vol. 2 which ships in March!

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