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Raspberry Fudge Tarts
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
1 1/2 cups heavy cream
9 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter, room temperature
2 tablespoons light corn syrup
1/2 cup red currant jelly
6 cups fresh raspberries
Crust: 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.
Filling: 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.)