raspberry tart for 2
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
2 tarts
- Serves:
- 2
ingredients
-
for the tart
- 1⁄2 cup flour, plus
- 1 tablespoon flour
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup margarine
- 1⁄2 egg yolk
- 1 tablespoon ice water
-
for the filling
- 2 ounces white chocolate
- 1⁄4 cup nonfat milk
- 1⁄4 cup heavy cream
- 1 pint raspberries
directions
- add flour cocoasugar and salt together and mix slowly add margarine until all added to seperate the yolk, place in a bowl and break-- then take half.
- mix the yolk and water together.
- roll and then place in a tart pan (I use the mini ones) freeze for 45 minutes Then pre heat oven to 350F and place an empty baking sheet in there to warm up.
- Pull the tarts from the freezer and remove from the tart container.
- place them directly on the hot baking sheet and put in the oven and cook for 10-15 minutes.
- while the tart is in the oven, start the filling by taking the chocolate and melt in a small saucepan with the milk and then after melted slowly incorporate the heavy cream to the chocolate.
- when the tarts are finished, pour the chocolate mixture into the bottom and put the raspberries on the top.
- Serve cooled.
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RECIPE SUBMITTED BY
BaBaGrLSheLL
United States