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These fancy, but easy Raspberry Brownie tarts are the perfect bite-size mini dessert for a bridal shower, baby shower, pot luck, or dessert to take to someone. Surprise everyone with these yummy (but oh so simple) treats!
Need a Fancy But Easy Dessert?
I told you I had a recipe and tutorial coming soon when I gave you a sneak peek about this post over on Instagram.
I’m all about simple when it comes to party foods, but that doesn’t mean it can’t be fancy. These Raspberry Brownie Tarts are the perfect example. They are super simple to make, but will wow your guests for any occasion–a bridal or baby shower, wedding, treat to take to someone, or a dessert for a potluck.
What you need to make Raspberry Brownie Tarts:
- mini brownie tarts (see recipe below)
- fresh raspberries
- homemade chocolate mousse (also in recipe below)
- plastic bread bag or frosting bag
How to Make Raspberry Brownie Tarts
Using the recipe below, make mini brownies tarts using a cake mix, egg, butter, and a mini muffin tin. Bake for 10 minutes and remove from the oven. Let cool for just about one minute. Using a water bottle lid, push down the middle of the tart to make a nice bowl. Repeat for all the tarts. Then let them cool completely.
Mix up chocolate mousse according to the recipe. Scoop the mousse into a bread bag or frosting bag. Snip the corner off and then fill the brownie tarts by swirling the mousse round and round until it looks pretty, like this:
Top with a fresh raspberry. If raspberries aren’t in season or you don’t have any, use a chocolate kiss or shaved chocolate.
You can definitely make the tarts and mousse a day or so in advance, but you’ll want to assemble the raspberry brownie tarts just before your event begins. No one likes a soggie tart. Am I right?
See how easy, but fancy these Raspberry Brownie Tarts are? That’s why they are definitely on my go-to dessert list!
Here’s the recipe:Print
- 1 box chocolate cake mix
- 1 egg
- 1/2 cup melted butter
- 1 3.4 oz box instant chocolate pudding
- 1 cup half and half
- 1 8 oz container cool whip
- fresh raspberries
- 1. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter 2/3rds full into a mini muffin tin sprayed with non stick spray. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately press down the centers of the cups using a tart shaper or a plastic lid of a soda or water bottle. Cool completely.
- 2. In a medium bowl, mix the pudding with the half and half until smooth. Fold in the cool whip. Spoon or pipe into the tarts and top with a fresh raspberry.
Original idea and recipe from Laurie Gustafson