Raspberry and Mint Jam Tarts

Crispy pastry cases, flavoured with fresh mint, filled with tart, home made raspberry jam.


I made some jars of raspberry jam this week, and it just so delicious I wanted to use it in some desserts. I decided that jam tarts were the best way to show it off!

To make these a bit more special than a normal jam tart, I added some fresh mint to the pastry, which gives it a more sophisticated flavour.


These tarts were so delicious, it was hard not to eat them all in one go! I definitely recommend this recipe if your looking for a simple treat to make for some friends.

I will be bringing these along to Fiesta Friday #79 this week, hosted by Angie, and co-hosted by Loretta@Safari of the Mind and Jess@Cooking Is My Sport.Happy Friday everyone!

Variations: You could use any jam in the tarts, strawberry or blackberry would be lovely. The herb in the pastry could also be changed, thyme and lemon curd would be really tasty.


Ingredients: Makes 12 Tarts

  • 220g plain flour
  • 140g butter
  • 1 heaped tbsp icing sugar
  • 1 tbsp finely chopped fresh mint
  • 200g raspberry jam


To Make:

Preheat the oven to 180C and grease a 12 hole cupcake tray.

Rub together the butter and flour to form a fine breadcrumb like consistency.

Stir in the mint and icing sugar, then add the water 1 tbsp at a time until the mixture comes together into a ball of dough.


Turn out onto a floured work surface, and roll out to about 1cm thickness. Use a circular cutter to cut out 12 disks, press them into the holes of the cupcake tray and crimp the edges with the handle of a wooden spoon.



Fill each case with 1 tbsp of raspberry jam, then use a small heart shaped cutter to cut out 12 small hearts from the remaining dough. Place these ontop of the jam.



Brush the tops of the tarts with egg wash and bake in the preheated oven for 10-12 minutes until golden brown.


Remove from the tray, and leave to cool on a wire rack before serving.


Dark Chocolate and Raspberry Mississippi Mud Pie

Thin Pastry case, filled with dark chocolate pudding, topped with a layer of sweet raspberry cream.

DSC05032 Mississippi mud pie is one of my favourite indulgent, desserts, I love the combination of the rich chocolate puddings and freshly whipped cream. I made this recipe a few years ago and it was delicious, so when I was deciding what dessert to make this weekend, I decided to make it again! I have based this on a Humming Bird Bakery recipe for the classic Mississippi Mud Pie, but I have used my own pastry recipe, changed the chocolate pudding a little bit, and added some raspberries into the topping.

DSC05015 I added the raspberries, because they are a  classic flavour combination, and I think their sharp fruitiness really helps to balance the rich pudding filling, making the pie really more-ish! Despite the fact that it looks amazing, it is a really easy to make dessert, so would be great to make for a dinner party with friends!

Variations: You can Leave the raspberries out of the cream topping for the classic version. Alternatively, mixing some coffee into the cream would make a delicious mocha pie.

DSC05017 Ingredients: Serves 8-10 The Pastry:

  • 200g Plain Flour
  • 50g Icing Sugar
  • 125g butter
  • 3-4tbsp water

The Filling:

  • 6 eggs
  • 300g Caster Sugar
  • 1tbsp Cocoa Powder
  • 200g Dark Chocolate
  • 30g Golden Syrup
  • 50g Butter
  • 100g Plain Flower

The Raspberry cream:

  • 300ml Double Cream
  • 1tbsp Icing Sugar
  • 100g Fresh raspberries


  • Fresh raspberries
  • Grated chocolate

DSC05029 To Make:

The Pastry:

Grease a pie dish liberally and preheat the oven to 180°C Rub together the butter, flour and icing sugar until the mixture resembles bread crumbs, then mix in the water 1tbsp at a time, until the mixture comes together into a dough.

Turn out onto a floured work surface and roll out into a large circle, about 1cm thick. Transfer to the pie dish and trim off the excess pastry. Crimp the edges of the pie and prick the bottom with a fork.

Bake in the preheated oven for 15-20 minutes, until the bottom of the case has just started to colour.


The Filling:

Melt the butter chocolate and golden syrup together in a small pan over a very low heat. Whisk together the eggs and sugar until well combined. Then stir in the cocoa powder, chocolate mixture and flour.

Pour into the blind baked pastry case, and bake in the oven for 35-40 minutes, until there is just a slight wobble in the middle of the tart. Leave to cool completely before topping.


The Toping:

Whisk together the double cream and icing sugar, until it just begins to form soft peaks, then add the raspberries, and whisk for a further 30 seconds, until they are evenly distributed throughout the cream.

Spoon the cream over the top of the cooled pie and decorate with some fresh raspberries and grated chocolate. Cut into 8-10 slices and serve!


Dark Chocolate, Amaretto and Raspberry Mouse

Rich, creamy, dark chocolate mousse, made with a dash of Amaretto sweetness, covering a layer of sharp, fresh raspberries.


If you love chocolate as much as me, then this recipe is one you NEED to try! I am not very experienced in making mousses, but they are really easy to put together. There is no cooking involved, just melting and whisking, so it’s quite difficult to go wrong!

Another big plus of this recipe is that it is gluten free, which is the main reason I came up with it! My sister is gluten intolerant, so I wanted to make something she would be able to eat.

I have spiced up my chocolate mouse recipe by putting some fresh raspberries in the bottom of the pots, which provide a welcome sharp note, and I have added a swig of Amaretto, which gives an extra hint of sweetness.

One thing I would say about this recipe is that it is very rich. I  made very generous portions, (I was really full after eating one!), so you could easily make this into about 10 smaller portions, if you aren’t as greedy as me! I served mine after a beef fondue dinner, and they finished it off perfectly, so if your cooking for guests who love chocolate, then this recipe is for you!


Variations: The dark chocolate could be exchanged for white, to make a white chocolate and raspberry mouse, and the raspberries could be swapped for another fruit such as strawberries or orange.

Ingredients: Makes Seven Large Pots

  • 300g Dark Chocolate
  • 3 Eggs, separated
  • 300ml Double Cream
  • 100g Butter
  • 2tbsp Caster Sugar
  • 2tbsp Amaretto
  • 50ml Milk


To Make:

Make sure you have 7-8 dishes or wine glasses ready to spoon your mousse into.

Weigh out the chocolate, butter and milk into a heatproof bowl, place over a pan of simmering water, until the chocolate melts.

Whisk the egg yolks and amaretto into the chocolate.


Meanwhile, whisk the double cream until it forms soft peaks.

Whisk the egg whites until they form stuff peaks, then add the caster sugar. Continue to whisk for a few minutes until glossy.

Fold the cream and chocolate into the egg whites, bit at a time, with a large metal spoon, until fully incorporated. Make sure not to knock out all the air!



Put five raspberries into the bottom of each dish, mask up with a fork to form a kind-of purée.


Spoon the chocolate mousse mixture over the top of the raspberries, until each dish is almost full.


Chill the mousses in the fridge for at least four hours before serving.

Dust the top of each mousse with cocoa powder and decorate with fresh raspberries.


Serve after dinner, straight out of the fridge, delicious!