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Chocolate and Raspberry Tartlets

Chocolate and Raspberry Tartlets

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10 mins + 0 mins
serving size icon
Serves 24


  • 400g tub chocolate mousse
  • 24 mini sweet tart cases
  • 24 raspberries
  • icing sugar to dust


1. Place mousse in a piping bag fitted with a 1cm fluted nozzle.

2. Pipe mousse into pastry cases. Top with a raspberry.

3. Serve dusted with icing sugar.


Qty Price
Chef De Can Mousse Chocolate
arrow icon exclamation icon Out of stock Out of stock
Lincoln Bakery Pastry Cases Sweet 60mm $7.89 ea
$7.89 ea
Fresh Produce Raspberries $6.00 ea
$6.00 ea
Chelsea Icing Sugar $2.30 ea club price $3.49 non club member
$2.30 ea club price $3.49 non club member