Ahhh … Raspberry!

Raspberries are beloved by many; although there is a small cadre of folks who aren’t fans of their little, tiny seeds. That’s why I put cooked raspberries through a strainer at Thanksgiving, when I add the resulting raspberry ‘essence’ to my cranberry sauce.

Today’s recipe does not require using a strainer. In fact, additional seeds are added just seem to melt away!

Back story: I was in search of a tasty, light dessert which would offer the right touch of sweetness after a hearty meal that would not overwhelm.
Inspired by a reel in my Facebook feed that paired raspberries with chia seeds in a crustless frozen dessert, I went in a different direction using phyllo shells – adding a creamy layer – and using refrigeration to set the creation.

The result was everything I had hoped for, and our guests are still raving about it!

Here’s what you do using two packages of the Athens Foods Mini Phyllo Dough Shells.

Start with a cup of fresh raspberries in a small saucepan with 1 Tablespoon of chia seeds, along with 4 Tablespoons of water over medium low heat, stirring constantly to combine and to help break apart the raspberries.

Continue to cook until the stirring spoon/spatula leaves a drag mark that lingers in the sauce as it crosses the pan’s bottom. (PIC)

Remove pan from heat when desired thickness is achieved. Let cool while you prepare the chocolate.

Melt approximately 2/3 of a bar of a 60 – 72% dark chocolate. I used Ghirardelli’s 60% chocolate, but Lindt’s 72% works fine.

Using the tip of an iced-tea spoon, a baby’s spoon, or some other very small spoon, (PIC) put just enough melted chocolate in the mini-tart shell to cover the bottom.

Prepare the creamy filling. Using the whip attachment to your hand mixer, beat 1/3 cup ricotta cheese, 1/2 cup cream cheese and 1/2 cup powdered sugar. I added a few drops of vanilla extract. The consistency needs to be suitable for piping and holding its shape. (PIC)

Continue assembling the tarts by spooning in about 1/2 teaspoon of the raspberry mixture – enough to cover the chocolate. (PIC)

Fill a piping bag fitted with a size 12 round tip with the cheese mixture. Pipe filling onto each tart. (PIC)

There should be leftover chocolate, (otherwise, melt a bit more), adding just a touch, (1/2 pea-sized amount), of coconut oil to thin it for drizzling.

Fill a small piping bag or a plastic sandwich bag. Snip off the tip/corner to create a small opening for drizzliing.

Don’t skip the drizzle – it is the WOW Factor! (PIC)

There you have it. The perfect light dessert with a big visual appeal!

The chia seeds thicken the raspberries, yet there is no noticeable seediness. Refrigerate for 30 minutes to set the tarts before plating.

Dark chocolate, chia seeds, raspberries – why, one could almost call this health food!

In health –

Deidre

Shout-out to my friend, Cathy DuFour, who helped me finalize the proportions for the cheese mixture!

Download our Raspberry Bite Tarts recipe below:

Next week, I’ll share a recipe that promises to be The Pancake of Champions! Thank you for being a reader and for sharing our ideas with your family and friends using the options under the MORE button below.