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This recipe for CHOCOLATE RASPBERRY TARTS WITH NUT CRUST, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 14, 2009


Nut Crust:
1/4 cup slivered almonds
3/4 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled & cut into small pieces
I large egg yolk
2 to 3 tablespoons ice water

Chocolate Raspberry Filling:
5 ounces semisweet chocolate. coarsely chopped
1 pint raspberries
2 tablespoons raspberry or red currant Jelly
1 tablespoon raspberry brandy. (framboise). or water

Prepare the crust: In food processor fitted with the metal blade, process the almonds with 2 tablespoons of the flour until finely ground. Take care the nuts (10 not turn to paste. Add the remaining flour, the sugar. and salt, and process until blended Add the butter and process by pulsing on and off until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk with 2 tablespoons ice water. With the motor running, pour the egg mixture through the feed tube, and process until the dough begins to gather into a ball. Add the remaining tablespoon of water only if the dough is too dry to form a cohesive mass. Scrape the dough from the work bowl, shape it into ball and flatten it into a disk Wrap in plastic wrap and chill for at least 1 hour, or up to 2 days. Remove the dough from the refrigerator and let it stand for about 10 minutes. Divide the dough into 4 equal pieces. Using your fingers and the heel
of your hand, press the dough into four, 4" to 4 1/2" mini tart pans. preferably with removable bottoms. The crust will be about 1/4 inch thick. Freeze for at least 13 minutes, or until ready to bake. (Freezing relaxes the gluten in the flour and reduces the shrinking during baking.)
Preheat the oven to 400F. Bake the tart shells in the lower third of the oven for about 12 minutes, or until they start to brown. If the shells puff up during baking, use your hand to flatten them. Reduce the oven temperature to 350F and bake for another 13 minutes, or until the pastry turns golden brown. Set the tart shells on wire racks to cool.

Prepare the filling: Melt the chocolate in the top of a double boiler set over barely simmering (not boiling) water, stirring until smooth. Or microwave the chocolate in a microwave- safe container
until the chocolate is shiny; remove from the microwave and stir until smooth and melted.
Divide the melted chocolate evenly among the cooled tart shells, spreading it evenly over the bottom of each one, let the chocolate set for about 13 minutes. Then arrange the raspberries in the tart shells so that they cover the chocolate completely. Refrigerate the tarts for about 20 minutes. or until the chocolate is completely set.
In a small saucepan, combine the jelly and liqueur. Cook over low heat stirring occasionally, for about 1 minute or until the jelly melts and the mixture is smooth. Gently brush the raspberries with the glaze. Serve immediately, or store at room temperature for up to 8 hours.

Number Of Servings:
Number Of Servings:




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