Everyone loves this classic combination of chocolate and raspberry in mini, individual-size tarts.
Fudge And Raspberry Tarts
Everyone loves this classic combination of chocolate and raspberry in mini, individual-size tarts.
Servings
8 Servings
Ingredients
- Crust:
- 2 cups flour
- 12 tablespoons chilled unsalted butter cut into small pieces
- 6 tablespoons sugar
- ½ teaspoon salt
- 2 large egg yolks
- Filling:
- 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
Instructions
- Crust:
- Preheat oven to 375°F.
- In a bowl combine flour, sugar and salt.
- Cut butter in until the mixture resembles fine crumbs. Add in egg yolk and mix until just combined. The mixture will be very crumbly.
- 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.
- Filling:
- In a sauce pan, simmer cream.
- 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.
- Pour filling into cooled shells. Cover all loosely with plastic wrap and refrigerate until filling is firm, about 2 hours.
- When ready to serve, melt jelly over low heat, stirring until smooth. Arrange the berries, rounded sides up, over the surface of filling.
- 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.
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