Mini Chocolate Raspberry Tarts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
24
- For Pasty Tart Shells
- 2 ½ cups all-purpose flour (pulse extra to dust work surface)
- ⅔ cup powdered sugar
- ¼ tsp salt
- 1 ¼ cups chilled butter cut into pieces (2 1/2 sticks)
- 4 egg yolks (beaten with 2 tablespoons water)
- For Chocolate Pastry Cream
- 3 egg yolks
- ¼ cup granulated sugar
- 2 Tbsps all-purpose flour
- 2 Tbsps Corn starch
- 1 tsp vanilla extract
- 1.333 cups Whole milk
- ½ cup good quality Dark chocolate (chopped)
- ¼ cup heavy cream
- To Decorate
- 48 fresh Raspberries
- 48 slivered almonds
- powdered sugar (for dusting)
Preparation steps
1.
For Pastry Tart Shells:
2.
In the bowl of a food processor, combine flour, sugar and salt; pulse twice to mix. Add butter pieces and pulse for 20 seconds, or until pea-size crumbs form. While pulsing, add the beaten egg yolk mixture; pulse until large, moist crumbs form. Do not over process.
3.
On a lightly floured work surface, turn dough out. Shape the dough into a ball and divide into quarters. Shape each quarter in a flat, 5-inch disc. Cover each disc with plastic wrap and refrigerate for 1 hour or more.
4.
Position oven rack in the center of the oven. Preheat oven to 375º F.
5.
Working with one dough disc at a time, roll out dough to a thickness of 1/4-inch. Using a glass or a 3-inch round cutter, cut out 24 rounds. Transfer rounds to a mini-muffin pan. Using your fingers, press the dough into each well, trimming dough if needed.
6.
Bake for about 20 minutes, or until the pastry shells are crisp and golden. Cool shells in the pan on a wire rack for 5 minutes. Remove shells from pan and continue cooling.
7.
For Chocolate Pastry Creme:
8.
In a medium bowl, whisk eggs with the sugar, flour and cornstarch. Set aside.
9.
In a small saucepan over medium-high heat, bring vanilla and milk to a boil. Slowly add hot milk to egg mixture to temper. Once tempered, add egg mixture back into the sauce and cook over low heat until thickened to the consistency of pudding. While the you are waiting for the pastry cream to thicken. Heat the cream and chopped chocolate in a small saucepan over medium high, stirring until the chocolate is melted and smooth. Remove the pastry cream from heat; add the chocolate mixture to the thickened pastry cream, stirring to incorporate. Cover with plastic wrap and chill in the refrigerator.
10.
To Assemble:
11.
Fill each cooled shell with 1 1/2 tablespoons of chilled chocolate cream filling. Garnish each filled shell with 2 raspberries. Place an almond sliver between the berries and dust with confectioners' sugar. Serve.
