Mini Chocolate Tart with Fresh Raspberries Recipe

Name: Mini Chocolate Tart with Fresh Raspberries
Total time: 150 min
Yield: 6
Ingredients: 1 Pastry dough; 300 ml Heavy cream; 200 g Dark chocolate, chopped; 3 Eggs; 1 tsp Vanilla extract; 200 g Fresh raspberries; 1 tbsp Powdered sugar (optional)

Indulge in the perfect balance of rich chocolate filling and tart fresh raspberries with this elegant yet easy-to-make tart.

easy

02:30

METHOD

Step 1.
Preheat oven to 175°C.
Step 2.
Roll out the pastry dough cut to rough size and gently press it into your mini tart tin. Trim off any excess dough. Repeat until all tart tins are full.
Step 3.
Pierce the dough with a fork several times and chill in the fridge for 30 minutes.
Step 4.
Line the chilled pastry cases with baking paper, fill with baking beans, and bake for 15 minutes. Remove beans and paper, then bake for another 5 minutes until golden.
Step 5.
In a saucepan, heat the cream until it just begins to boil, then pour over the chocolate pieces in a bowl. Let sit for 5 minutes, then stir until smooth.
Step 6.
In another bowl, whisk the eggs. Gradually add the chocolate mixture, stirring continuously, then mix in the vanilla extract.
Step 7.
Pour the chocolate filling into the baked pastry cases and bake for 20 minutes. The filling should be set but slightly wobbly in the centre.
Step 8.
Cool the tarts completely before arranging the fresh raspberries on top.
Step 9.
Chill in the fridge for at least 2 hours before serving. Optionally, dust with powdered sugar before serving.