Everyone loves this classic combination of chocolate and raspberry in mini, individual-size tarts.
- Cook Time
- Prep Time
- 2 cups flour
- 12 tablespoons chilled unsalted butter, cut into small pieces
- 6 tablespoons sugar
- ½ teaspoon salt
- 2 large egg yolks
- 1½ cups whipping cream
- 9 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons light corn syrup
- ½ cup red currant jelly
- 6 cups fresh raspberries
1. Preheat oven to 375°F.
2. In a bowl combine flour, sugar and salt.
3. Cut butter in until the mixture resembles fine crumbs. Add in egg yolk and mix until just combined. The mixture will be very crumbly.
4. Press firmly into 8, 4- or 5-inch tart pans. Bake at 375°F until golden brown, about 14 minutes. Let cool on wire racks and remove from pans.
5. In a sauce pan, simmer cream.
6. Remove the cream from the heat and add chocolate, butter, and corn syrup. Let stand for 3 minutes, then stir gently until mixture is smooth.
7. Pour filling into cooled shells. Cover all loosely with plastic wrap and refrigerate until filling is firm, about 2 hours.
8. When ready to serve, melt jelly over low heat, stirring until smooth. Arrange the berries, rounded sides up, over the surface of filling.
9. Using a pastry brush, glaze with melted jelly. Chill for 5 minutes to set the glaze. (Can be prepared up to 1 day ahead if covered loosely with plastic wrap and refrigerated.)
You can prepare this in a 9 x 13-inch pan if you prefer but make sure you remove the crust before you fill it.