Chocolate-Raspberry Tarts
Source of Recipe
My recipe
List of Ingredients
---Tarts---
1 1/3 Cups Cake Flour (not Self-rising)
2 Tablespoons Unsweetened Cocoa Powder
2 Tablespoons Sugar
1/4 Teaspoon Salt
1/2 Cup Cold Unsalted Butter (1 Stick), cut into small pieces
1 Large Egg Yolk
1 Tablespoon Cold Water Plus 1 Teaspoon if Needed
---Filling---
1/4 Cup Heavy Cream
1 Ounce White Chocolate
1/2 Cup Marscapone Cheese, at room temperature
1 Pint RaspberriesRecipe
Tarts: Pulse together cake flour, cocoa powder, sugar and salt in food processor. Add butter; pulse until mixture looks crumbly.
In small bowl, lightly beat together egg yolk and 1 tablespoon cold water. With processor running, add yolk mixture and process until dough begins to clump (add additional teaspoon water, if needed). Turn dough out onto work surface. Divide into fourths; shape each into a disk. Wrap; refrigerate 30 minutes.
On well-floured surface, roll 1 disk into 7" round. Fit into 4 3/4" tart pan with removable bottom. Repeat with the remaining 3 disks and 3 more tart pans. Place in freezer for 30 minutes.
Place baking sheet in oven. Heat to 350 F. Place tarts on baking sheet.
Bake in 350 F. oven for 15 mintues. Transfer tart pans to wire rack; let cool completely.
Filling: In small heavy saucepan, heat cream until small bubbles appear around sides of pan. Place chopped chocoalte in medium-size bowl. Add hot cream; stir until smooth. Let cool to room temperature. Add marscapone cheese; beat until smooth.
Remove tarts from pans. Divide filling among tarts, spreading smooth. Top with the raspberries.
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