Show-off Raspberry Fudge Tarts
This can also be made as one large tart in a 9
inch removable bottom tart pan, using half of
the crust recipe and half as many
raspberries. (Same amount of filling, though.)
2 cups all purpose flour
12 T chilled unsalted butter, cut into small pieces
6 T sugar
1/2 t. salt
2 large egg yolks
Combine flour, sugar and salt. Cut butter in until mixture
resembles fine crumbs.
Toss in egg yolk until just combined. Will be very crumbly.
Press firmly into
8 4" or 5" tart pans. Bake at 375 until golden
brown, about 14 minutes.
Let cool on wire racks and remove from pans.
1 1/2 cups heavy cream
9 oz. bittersweet chocolate, chopped fine
3 T unsalted butter, room temp
2 T. light corn syrup
1/2 c. red currant jelly
6 c. fresh raspberries
Bring cream to a simmer in a heavy saucepan. Remove from heat and
add chocolate, butter, and corn syrup. Let stand for 3 minutes,
stir gently until smooth. Pour filling into cooled shells.
Cover all loosely with
plastic wrap and refrigerate until filling is firm, about two hours.
Melt jelly over low heat, stirring until smooth.
Arrange berries, rounded sides up, over the surface of the filling.
Using a pastry
brush, glaze with the melted jelly. Chill for five minutes
to set the glaze. (Can be
prepared up to 1 day ahead if covered loosely with plastic wrap
Looks very impressive, but it's not very hard to do.
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