Talk about the eleventh hour! Here's my entry for the latest Mini Pie Revolution event, Small Tarts Have Big Hearts. These little white chocolate and raspberry tarts are wearing rich chocolate pate sucree with the smallest web of dark bittersweet chocolate on top for modesty. Don't forget to check out the event round-up over at The Mini Pie Revolution Headquarters on Valentine's Day!
White Chocolate Raspberry Tarts
makes 24 mini tarts
For the pastry:
1/2 cup unsalted butter
1/2 cup confectioner’s sugar
1 large egg yolk
3/4 tsp vanilla extract
1/4 cup heavy cream
1 1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
Cream butter and sugar and then add the egg yolk and vanilla and beat until smooth. Add the cream and combine. Sift in the flour and cocoa and beat on low speed until just mixed.
Wrap the dough in plastic and chill for about an hour.
Sprinkle some cocoa powder on your work surface and roll out the dough. You'll need to work quickly, as it is very soft. Using a 3 1/2 inch round, cut out circles and carefully pat them into a mini muffin tin. Prick the bottoms of each shell with a fork and chill for 10 minutes in the freezer. Bake at 325 F for approximately 15 minutes or until you smell chocolate. Let the shells cool completely.
For the filling:
Fresh raspberries (I just buy 2 pints and use the left-overs for something else)
10 oz. of good white chocolate, broken into small pieces
1/2 cup of heavy cream
A small amount of bittersweet dark chocolate, melted, for drizzling over the tarts
Place the white chocolate into a double boiler and begin melting. Bring the cream to a boil in a separate sauce pan. Pour the hot cream over the chocolate and stir until smooth. Remove from heat.
Place three whole raspberries in each tart shell. Using a small measuring cup, carefully pour the warm white chocolate ganache over the raspberries, allowing it to drizzle down and around them. Let the filled tarts cool.
Drizzle the melted dark chocolate over the tops of the tarts in a decorative pattern. Chill before serving.