For the Chocolate Tart Crust:
8 tbsp butter
3 tbsp sugar
1 egg yolk
3/4 cup flour
1/4 cup cocoa power
For the Chocolate Raspberry Ganache:
6 oz chocolate
4 tbsp heavy cream
2 1/2 tbsp butter room temperature
5 oz raspberries
Decoration:
6 oz raspberries
Whipped Cream
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare.
Take butter out from refrigerator for 10 minutes.
Shift the flour and cocoa powder into a bowl.
Separate the egg. You only need the yolk.
SECOND:
Mix it. Place the butter and sugar into a bowl of stand mixer using the paddle attachment at medium speed.
Cream the butter with sugar.
Add egg yolk and mix it all together.
Add half of flour/cocoa and mix it.
Then add another half and mix it until it is a sticky mess.
Place the dough onto plastic wrap. Wrap the dough and shape it to a round flat disk.
Put dough into the refrigerator for 2 hours.
THIRD
Shape crust. Take out of the dough for 10 minutes.
Butter and flour 4 inch tart pans (5).
Cut dough in 5 pieces.
Use a rolling pin to make 5 thin round disks.
Place the dough onto prepared tart pans.
Push the access dough around the edge.
Take a fork and punch some into the crust.
Freeze crust for 20 minutes.
FOURTH.
Bake the crusts.
Preheat the oven 375°F.
Bake them for 12-15 minutes.
Let them cool.
FIFTH
Make the Ganache. Chop chocolate.
Put into a medium bowl.
SIXTH:
Blend it. Place heavy cream, raspberries into a small sauce pan bring to a boil.
Turn off the heat.
Puree it using stick blender.
Turn on heat and bring to boil again.
SEVENTH:
Pour and mix. Pour the hot puree over the chopped chocolate.
Stir it until melted.
Add butter
Keep stirring until all combine.
EIGHTH:
Pour and rest. Pour the chocolate mixture into tart shells.
Refrigerate for 1 hour.
TEA TIME!
Serve your Chocolate Raspberry Tarts. Take out the tarts from the refrigerator 30 minutes before serving.
Arrange the raspberries on top.
Serve it with whipped cream.
