Mini Chocolate and Raspberry Tarts
ready in 2 h.
- 2 ⅔ cups all-purpose flour (plus extra for dusting)
- ¾ cup butter
- 1 cup powdered sugar
- 1 egg yolk (beaten)
- 1 tsp ground cinnamon
- 1 pinch salt
- For the chocolate ganache
- ½ cup cream (48% fat)
- 1 ⅔ cups plain Dark chocolate (70% cocoa solids)
- 2 Tbsps Rum
- 2 Tbsps unsalted butter
- To decorate
- 24 Raspberries
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 deep bun tins.
Mix the flour, sugar, cinnamon and salt in a mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Stir in enough egg yolk to form a dough. Knead quickly and form into a ball. Wrap the dough in cling film and chill for 30 minutes.
Roll out the pastry on a floured surface about 5mm|1/4" thick. Cut out rounds larger than the diameter of the tins. Press into the tins and prick the base of the pastry cases with a fork.
Bake for 10-15 minutes until golden brown. Leave in the tins for a few minutes to firm up, then place on a wire rack to cool completely.
For the chocolate ganache: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the rum.
Add the butter gradually and stir until blended. Cool until the mixture is thick enough to pipe.
Spoon the ganache into a piping bag and half-fill the pastry shells. Press a raspberry into each one, then fill to the top of the pastry case with ganache. Top each tart with a raspberry before serving.