Ingredients
Pastry
Filling
Directions
- 1
For the tart shell place the dry ingredients into the bowl of a food processor and pulse several times to combine. Add the very cold butter and pulse several times. Add the egg yolk and vanilla extract and pulse a few more times until the mixture comes together. If needed, add the ice cold water 1 tablespoon at a time until it comes together.
- 2
Wrap the dough in plastic wrap and place in the refrigerator to chill for 30 minutes.
- 3
Preheat the oven to 350°. Roll out your dough on a lightly floured surface, to 1/4” thickness, for six 4” tartlet pans or 1 9” tartlet pan. Place dough in tartlet pan and prick bottom with a fork.
- 4
Place in the refrigerator for 15 minutes. Cover tartlet pan with parchment and fill with pie weights or dry rice. Place in the preheated oven and bake for 12 to 15 minutes. Remove from oven and allow to cool completely.
- 5
While your shells are cooling, place your chopped bittersweet chocolate into a medium size bowl. Pour your heavy cream into a small saucepan and set over medium heat. Bring cream to a simmer then immediately pour over the chocolate. Let’s sit for one minute then using a rubber spatula stir until completely combined and mixture is smooth.
- 6
Once shells are completely cooled, spread raspberry jam in the bottom of each shell. Top with the cooled ganache and arrange the fresh raspberries on top. Place in the refrigerator for 15 to 20 minutes to set.
- 7
Enjoy.
