Chef Monsta: I cook, therefore I blog

When you think of Passover desserts, dry pound cakes and macaroons come to mind. Everyone pretends they have delicious no-flour desserts but really they would never eat it the other 357 days of the year! So I decided to keep it simple this year, and you really can’t go wrong with fruit and chocolate (that looks very fancy). It is definitely a year round dessert.

All you need for these chocolate tarts:

paper muffin cups
30 oz of chocolate (I used bittersweet, but any will do)
berries
nuts
coconut
mint

Here is my stack of bittersweet chocolate bars ready for the melting.

In a makeshift double boiler, the chocolate is melted until it becomes a smooth texture.

For the fixins, you can use anything you like (raisins, strawberries, hazelnuts are other ideas).

When the chocolate is melted, pour a spoonful into the muffin cups.

Place in any pattern your toppings. The chocolate is melted and soft so you can decorate in any pattern you like.

One hour is needed in the fridge for the chocolate to harden and set. Pop the tarts out of the muffin cups and voila! Pretty to look at and delicious to eat.