John Myers
Mini Chocolate Tart with Raspberries …
The perfect mini chocolate tart with raspberries … recipe with a picture and simple step-by-step instructions.
- 100 g Flour
- 1 Tablespoon (level) Powdered sugar
- 1 teaspoon Cocoa powder
- 1 pinch Salt
- 35 g Kerrygold
- 1 Small egg yolk
- 4 tablespoon Cold water
- 150 g Whipped cream
- 15 g Butter
- 1 teaspoon Rum
- 125 g Milka Zartherb
- 100 g Raspberries fresh
- Sift the flour, powdered sugar, cocoa and salt into a bowl and mix. Add the egg yolks, butter and little by little water. Knead everything into a shortcrust pastry. Wrap in cling film and place in the refrigerator for 30 minutes.
- Grease a small tart pan (18 cm in diameter). Roll out the dough between two layers of cling film. Place in the mold and pull up the edge. Prick the bottom several times with a fork.
- Cover the bottom with parchment paper. Spread dry peas on top to weigh down. Bake in the oven at 180 degrees for about 15 minutes. Take out of the oven. Remove the dry peas and baking paper and bake for 5 to 8 minutes at the same temperature. Take out of the oven and let cool down.
- Heat the cream with butter. Take off the stove. Stir in the rum. Melt the chocolate in it. Mix well.
- Carefully remove the base from the mold and place on a cake plate. Put the chocolate cream on the bottom. Chill the tart for about 20 minutes.
- Wash the raspberries and drain them on kitchen paper. Spread on the cake. Put the cake back in the refrigerator until the chocolate cream is firm enough (approx. 3 hours).
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