A buttery crust coated with silky dark chocolate and filled with a cool, creamy raspberry curd. This gluten free treat is as classy as it is delicious.
I don’t know about you, but I was a BIG fan of tea parties as a kid. I remember for my 9th birthday I had an extra-special party at a local place that holds High Tea. If you’re wondering why 9 was a special birthday for me, it’s a lucky number.
My friends and I got dolled up in dresses and little heels. There were little finger sandwiches, cakes, and most memorably, a drink called a La Di Da. I honestly have no clue what a La Di Da really is! Somewhere between tea and hot chocolate, but more of a butterscotch flavor.
When I was a little bit older, I was also really into going to High Tea at different places. If you don’t know what that is, it’s basically a bunch of small courses of sandwiches, little cakes and cookies, other delicacies, and of course tea served typically in a fancy place. I always felt like a queen going to them and it was such a fun treat.
With my dietary restrictions, I can’t easily go to High Teas anymore since there’s a lot of dairy and gluten involved. Hopefully I’ll be able to successfully reintroduce dairy and gluten and once again enjoy special High Teas! For now though, I’ve got this fancy little treat to satisfy me.
The cookie cup is a buttery dream, crisp around the edges, but chewy in the middle. Because I’m me, I obviously had to sneak some chocolate into it and coat the cup. It’s filled with a raspberry curd which offers the perfect touch of tang and a surprisingly delightful creaminess. To make my curd, I used my favorite, Eggland’s Best Eggs 🙂 !
Chocolate Coated Rosemary Shortbread Cups with a Creamy Raspberry CurdPrint Recipe
- Rosemary Shortbread Cups:
- 2 cups almond flour (look for "blanched" or "super fine")
- 3/4 cup tapioca flour
- 1 TBSP fresh rosemary, finely chopped (sub 2 tsp chopped, dried rosemary)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut oil, melted
- 1/3 cup honey
- 1/2 TBSP vanilla
- Chocolate Coating:
- 3 TBSP cacao powder
- 1 1/2 TBSP coconut oil, melted
- 1 TBSP honey
- 1/2 tsp vanilla
- 1/8 tsp sea salt
- Raspberry Curd:
- 1 cup raspberries
- 3 Eggland's Best eggs
- 1/4 cup honey
- 1/4 cup coconut oil (solid, NOT melted)
- 1 TBSP lemon juice
- 1/2-1 TBSP lemon zest (use more if you prefer a zingier taste)
- 1 tsp vanilla
- A pinch of sea salt
Rosemary Shortbread Cups: Lightly coat a mini muffin pan with oil and set aside. Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the dry ingredients, set aside. In a small bowl, stir together the wet ingredients, then pour them into the dry ingredients and mix until a dough forms. Cover and let the dough sit in the fridge for 15-30 minutes.
Remove from the fridge and place 1 heaping TBSP of the dough into each mini muffin tin.
Press the dough up against the side to the shape the dough within the cup.
Place in the preheated oven and bake for 10 minutes. After 10 minutes, remove them from the oven and press down the centers of each cup to form. Place them back in the oven for another 2 minutes, then remove from the oven and allow them to mostly cool. Once mostly cooled, place them in the fridge for 20 minutes.
Chocolate Coating: Combine all the ingredients in a small bowl. Remove the shortbread cups from the fridge. Spoon a small amount (~1/2-1 tsp) of the chocolate into each cup and brush into a thin coating along the sides. Place the cups in the fridge so the chocolate coating sets.
Raspberry Curd: In a blender, puree 1 cup of raspberries. Strain through a fine mesh sieve into a small bowl, then discard the solids. Set aside the bowl of raspberry puree.
In a small pot, whisk together the eggs, honey, lemon zest, vanilla, lemon juice and sea salt. Add the coconut oil to the pot and place it over medium to medium-high heat. Whisk the pot constantly until the coconut oil is melted, the mixture had thickened enough to coat a spoon, and there are small bubbles around the pot's edges, but it's not boiling. This will take around 5 minutes. Remove from heat, but continue to whisk until slightly cooled. Fold in the raspberry puree. Cover with plastic wrap and refrigerate until cooled. After refrigeration, carefully remove the cups from the tray. I recommend placing your thumb on the inner side of the cup with your pointer finger gripping just above along the rim of the cup. Lift upwards and slightly outwards.
Once the curd is cooled and the cups have set, spoon ~1/2-1 TBSP of the curd into each cup to fill them. Top with three leaves of fresh rosemary for garnish. These are best served fresh and should be stored in the fridge. Keep any extra curd the refrigerator in a sealed container, like a jar.
Be sure to let me know what you think of the recipe. If you try it and share a picture, tag me @pilatespearlsandpeanutbutter so I can see how it turned out and give you some love.
Let me know…
Did you like tea parties as a kid?
What’s your favorite fancy drink?
How do you like use eggs?
Enjoy the moment,
xoxo Meah <3
Disclaimer: I worked with Eggland’s Best on this post. All opinions and thoughts are my own. Thank you for your support 🙂 !