Description
Delightful mini tarts combining rich chocolate and tart raspberries, perfect for any occasion.
Ingredients
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/2 cup Unsalted Butter
- 1 large Egg Yolk
- 2-4 tablespoons Cold Water
- 1/4 teaspoon Salt
- 1 cup Heavy Cream
- 8 ounces Semi-Sweet or Dark Chocolate
- 2 tablespoons Unsalted Butter (optional)
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Raspberries
- 1 tablespoon Powdered Sugar (optional for dusting)
- Fresh Mint Leaves (optional for decoration)
Instructions
- In a large bowl, mix the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water until the dough forms. Chill for 30 minutes.
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough to about 1/8 inch thick, cut into small circles, and press into a mini muffin tin. Prick the bottoms with a fork.
- Bake for 15-20 minutes or until golden brown. Let cool.
- Heat the heavy cream in a saucepan until simmering. Remove from heat and add chocolate, whisking until smooth. Mix in optional butter and vanilla.
- Pour the chocolate filling into cooled tart shells. Top with raspberries and sprinkle with powdered sugar if desired.
- Refrigerate for at least an hour to set.
Notes
Serve chilled. Add mint leaves for decoration. Store tarts in an airtight container for up to three days without raspberries.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French