Show-off Raspberry Fudge Tarts

YUM!

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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.)

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CRUST:

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

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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.

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FILLING:

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

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Bring cream to a simmer in a heavy saucepan. Remove from heat and

add chocolate, butter, and corn syrup. Let stand for 3 minutes, then

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 and refrigerated.)

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Looks very impressive, but it's not very hard to do.

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