Raspberry fudge tarts
Raspberry fudge tarts recipe in the pie category
Recipe ingredients:
- Crust:
- 2 cups all−purpose flour
- 12 tablespoons chilled unsalted butter, cut into small pieces
- 6 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large egg yolks
- Filling:
- 1 1/2 cups heavy cream
- 9 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons light corn syrup
- 1/2 cup red currant jelly
- 6 cups fresh raspberries
Recipe method:
- 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 inch, tart pans.
- Bake at 375 degrees F until golden brown, about 14 minutes.
- Let cool on wire racks and remove from pans.
- 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 2 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.
Tags: raspberry, fudge, tarts, recipe, pie, recipes, cooking