Raspberry Chocolate Tarts

Raspberry sauce:
2 packages frozen raspberries
Sugar
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.

Assembly:
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)