The Seasonal Gourmet

Fresh raspberries and dark chocolate are an unbeatable combination in these mini-tarts.

Raspberries are at their peak right now and it’s a real treat to use fresh berries in pies and tarts.  Local raspberries can be found at roadside stands, farmer’s markets and most supermarkets by the end of August.  However, they are very delicate and don’t store well so they should be used within a day of purchase.

These mini-tarts are very easy to make but they do require a bit of time between steps so the ingredients can cool.  They’re great for entertaining because they can be made in advance and the shells won’t get soggy thanks to a layer of chocolate protecting the tartlet shells.  You could also make one large tart instead of mini tartlets.

Raspberry and Dark Chocolate Tartlets

Makes 8 mini tarts (about 3″ each in diameter).  Recipe can be doubled or halved as desired.

• 8 mini tart shells – I sometimes use Tenderflake frozen mini-tart shells or you can make the pastry from scratch: Basic Pastry
• 2 ounces / 57 grams dark chocolate (70% cocoa).
• 2 cups fresh raspberries
• 2 Tablespoons water
• 1/4 cup sugar
• 2 Tablespoons cornstarch + 2 Tablespoons water
• A pinch of salt
• 8 fresh raspberries for garnish

1. Preheat oven to 375 degrees Fahrenheit.  If using frozen shells*, let them stand at room temperature for 10 minutes.  Use a fork to prick the bottom of the shells.  Place on a baking sheet and blind bake (ie. bake the empty shells) until golden brown, about 12 to 15 minutes.      *If you are using freshly made pastry, line mini-tart pans or a muffin tin with the pastry and crimp the edges.  Prick the bottoms with a fork and bake until golden, about 10 minutes.
2. Remove baked pastry shells from the oven and let them cool completely.  They can be baked a day or two in advance and kept in an air-tight container until ready to use.
3. To prepare the chocolate layer:  Melt the chocolate in a double-boiler or in the microwave in one-minute increments.  Spoon some of the chocolate into each tart shell and use a pastry brush to coat the entire inside of the shell. Refrigerate the shells until the chocolate has hardened.
4. To make the raspberry filling: In a medium saucepan, add 2 cups of raspberries, 2 Tablespoons of water and the sugar.  Bring to a simmer on medium-high heat. Cook until berries begin to soften, about 8 minutes.  Lightly mash berries with a spoon.
5. In a mug or glass measuring cup, mix together the cornstarch and water until smooth.  Pour into the saucepan of raspberries and stir to combine. Cook raspberry mixture until it becomes glossy and thickens, about 5 to 7 minutes.
6. Remove the raspberry filling from the heat and let cool slightly.  Spoon filling into the chocolate-lined tart shells and refrigerate shells until the filling is cool and firm.
7. Garnish tarts with fresh raspberries and serve.

Bon Appétit and Enjoy!