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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 15 |
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I saw a variation of this recipe in the Nigella Lawson series of cookbooks, but I adapted it to be a little less fattening and for two. The preptime does not include freeze time. Ingredients:
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 |
2 ounces white chocolate |
1/4 cup nonfat milk |
1/4 cup heavy cream |
1 pint raspberries |
Directions:
1. 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.
2. mix the yolk and water together.
3. 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.
4. Pull the tarts from the freezer and remove from the tart container.
5. place them directly on the hot baking sheet and put in the oven and cook for 10-15 minutes.
6. 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.
7. when the tarts are finished, pour the chocolate mixture into the bottom and put the raspberries on the top.
8. Serve cooled.
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