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Walnut Raspberry Chocolate Tartlets

Walnut Raspberry Chocolate Tartlets
  • Duration
  • Prep Time
  • 6 ServingsServings


  • 1 cup coarsely chopped California walnuts, toasted
  • 1 cup puffed brown rice cereal (brown Rice Crispies-type cereal)
  • 4 ounces dark chocolate, melted
  • 36 fresh raspberries
  • 6 sprigs of mint



1 Arrange six cupcake papers on a baking sheet or in a muffin pan; set aside.

2 n a large bowl, combine the walnuts and rice cereal; mix well. Add the melted chocolate and stir until all is well coated.

3 Divide evenly among the 6 paper-lined cups and press gently with the back of a soup spoon to compact into a "crust".

4 Arrange 6 raspberries on top gently pressing them into position while the chocolate is still warm.

5 Garnish with a sprig of the mint.

6 Refrigerate until firm, about 30 minutes.

7 Remove from the paper liners and place on a serving platter or individual serving plates.

8 Can be made ahead of time and stored in the refrigerator for up to 36 hours.

Source: California Walnut Board