You can enjoy the rich, decadent taste of chocolate with the tart, sweet taste of fresh raspberries in these delicious chocolate raspberry tarts. Great for special events or whenever you want to treat yourself to something fancy.
Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup powdered sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 large egg yolk. 2 tablespoons ice water. 1 cup fresh raspberries. 6 ounces semi-sweet chocolate, chopped. 1/2 cup heavy cream. 1 tablespoon unsalted butter.
Instructions: Pulse the flour, cocoa powder, powdered sugar, and salt together in a food processor until they are all mixed. Pulse in the cold cubed butter until the mixture looks like big crumbs. Pulse in the egg yolk and ice water until the dough comes together. Roll the dough into a disk, cover it with plastic wrap, and put it in the fridge for 30 minutes. Warm the oven up to 190C 375F. Spread the dough out on a floured surface until it is 1/8 inch thick. Make circles out of the dough and press them into tart pans. Fork the bottom of the dough, and bake it for 10 to 12 minutes, until it's set. Take out of the oven and let cool completely. Put raspberries in tart shells that have been cooled. Heavy cream should be heated in a small saucepan until it just starts to simmer. Put the chocolate chips on top and let it sit for 5 minutes. Add the butter and stir until it melts and is fully mixed in. Cover raspberries in tart shells with chocolate ganache. Put it in the fridge for at least an hour to set. Enjoy! Serve cold.
Prep Time: 45 minutes
Cook Time: 15 minutes
Tojosai
