Raspberry Chocolate Tarts

Raspberry sauce:
2 packages frozen raspberries
Corn starch

Heat two packages frozen raspberries over medium heat until they soften and form a sauce.  Add sugar to taste.  Add corn starch a little at a time and stir in between until you get the desired thickness.  Chill.

Tart dough:
4.5 oz all purpose flour
3 oz cold butter
1.5 oz (2 1/2 Tablespoons) cold water

Use a pastry cutter or fork to cut 3 oz butter into the flour.  Add just enough water to make the dough come together, for me this was 1.5 oz.

Tart dough
Bittersweet chocolate
Raspberry sauce

Divide dough into five parts and press into the bottom of 5 (7-ounce) ramekins.  Grate or chop some bittersweet chocolate (I used Ghirardelli chocolate chips) and sprinkle a layer of chocolate on top of the dough.  Spoon the chilled raspberry sauce over the top.

Place the ramekins on a baking sheet to make them easier to get into and out of the oven and bake 350 degrees.  I didn’t time how long, but I took them out when the raspberry started looking dangerously well-done on the sides.  The crust could have baked longer, so I might consider baking it a bit first and then assembling the rest on top.  Would be pretty dusted with powdered sugar and with a scoop of vanilla ice cream.

Helpful equipment:
CorningWare French White 7-Ounce Ramekins, Set of 2
Oxo Good Grips Dough Blender (Pastry cutter)

One response to “Raspberry Chocolate Tarts

  1. Pingback: Tweets that mention Raspberry Chocolate Tarts | Barefoot and Pregnant in the Kitchen -- Topsy.com

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