There's something incredibly appealing about miniature desserts. They're adorable and you're allowed to eat an entire one by yourself (say it with me: YES PLEASE). You can easily scale this recipe up to make a full-sized tart, but I like making individual ones for a party or to make a otherwise ordinary weeknight dinner feel a little more special.
Chocolate Raspberry Tarts
4 graham cracker sheets
2 tablespoons melted butter
1 can full-fat coconut milk
5 ounces dark chocolate (70% or higher)
2 tablespoons agave nectar
1 pint fresh raspberries
Preheat the oven to 350 degrees F.
In a food processor, pulse the graham crackers until they are in fine crumbs. Drizzle in the melted butter and pulse until the crumbs are moistened.
Press the cracker mixture into two miniature (4") tart or pie pans. Slide them into the oven and bake for 8-10 minutes, until fragrant and lightly browned. Let the crusts cool while you prepare the filling.
Melt the dark chocolate over a double boiler. In a large bowl, combine the coconut milk, the melted chocolate, and the agave nectar. Using a whisk, whip it together until airy and well-combined. (You can also use an electric hand beater or immersion blender, but I like making it my arm workout for the day.)
Pour the chocolate filling into the cooled tart crusts. Top with fresh raspberries.