chocolate berry tarts

We love these chocolate berry tarts, and I consider them to be a true treat around here because:

1.  They call for blackberries and raspberries, both of which are super expensive off-season and even still a little pricey in season.

2.  Although no baking is required and prep time is really only about 15 minutes tops, you still have to plan ahead about two hours, taking freezer and fridge time into consideration.

3.  They're super rich, and although I like to think the raspberries and blackberries make them a bit healthier, who are we kidding?  These are mostly chocolate.


Chocolate Berry Tarts
Cooking for Two (a now defunct magazine)
Serves 2 (obviously)

5 Tbsp. butter, melted, divided
1 C. chocolate graham cracker crumbs (about 4-5 full-size crackers)
2 tsp. sugar
3 Tbsp. heavy whipping cream
1/8 tsp. cinnamon
2/3 C. semi-sweet chocolate chips
Blackberries (not many)
Raspberries (not many)
Powdered sugar (not much)

In a small bowl, melt 4 Tbsp. butter; stir in cracker crumbs and sugar.  Press onto bottom and sides of 2 4.5" mini tart pans with removable bottoms.  Freeze for 1 hour.

In a small saucepan, combine cream, cinnamon, and remaining butter.  Bring to a boil over medium heat, stirring constantly.  Remove from heat and stir in chocolate chips until melted.  Pour into crusts and refrigerate for 1 hour.

After the 1 hr. in the fridge, top with berries and sugar and enjoy!