Raspberry Spark Cups
Rich chocolate cups filled with raspberry purée — a bite-sized burst of sweetness, tartness, and pure indulgence.
Prep Time
20 minutes
Serves
6 mini cups
🛒 Ingredients
1 cup fresh raspberries
2 tablespoons honey or maple syrup
1 teaspoon lemon zest
1 tablespoon lemon juice
6 mini tart shells (ready-made or homemade)
A few mint leaves for garnish (optional)
Chef's Tips
For extra crunch, sprinkle chopped nuts on top.
Use mini biscuit bases if tart shells aren’t available.
Chill before serving for a firmer, fresher taste.
🥣 Instructions
Step 1:
Add 1 cup raspberries, 2 tbsp honey, 1 tsp lemon zest, and 1 tbsp lemon juice to a pan.
Step 2:
Cook on low heat for 5–7 minutes until it turns soft and saucy.
Step 3:
Let the raspberry compote cool for a few minutes.
Step 4:
Spoon the compote into 6 mini tart shells.
Step 5:
Chill in the fridge for 30 minutes to set (optional).
Step 6:
Garnish with mint leaves and serve!
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