Chocolate Raspberry Tarts

These Chocolate Raspberry Tarts are an exciting, delicious treat, with a creamy, chocolate ganache filling.
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The raspberries add a nice tartness that balances out the richness of the chocolate. It’s also an impressive-looking dessert, if you’re looking to show off your skills.

Start by greasing your tart pan(s) with cooking spray. I used mini tart pans, but you can use a single large tart pan if you prefer. Set your prepared pans aside for later.

Add the flour, powdered sugar, and salt into the bowl of a food processor. Pulse it a few times to combine the ingredients. Chop the cold butter into small pieces, and add them to the food processor. Pulse until the butter is cut in.
Lightly beat the egg, and add it to the food processor. Pulse until the dough forms into a ball. The dough will be very sticky.

On a silicone mat or another greased surface, knead the dough a few times to make sure it is well-mixed.

Press the dough into the prepared tart pans. The dough should cover the bottom of the pans and go up the sides. Prick the dough several times with a fork. This will prevent the dough from bubbling up when it bakes. Freeze the dough for at least 30 minutes.

Preheat the oven to 375°F. Butter some aluminum foil, and place it buttered-side-down over each tart crust. Place the tart pans on a baking sheet. Bake for 20-25 minutes.
Remove the foil from the pans. Return to the oven and bake for an additional 10 minutes, until the crust is golden. Allow the crusts to cool fully.

Next, make the chocolate ganache filling. Pour the bittersweet chocolate chips into a heat-proof bowl. In a small pan, heat the heavy cream and vanilla over medium-low heat. Stir often, until the mixture is simmering.

Then pour the hot cream mixture over the chocolate chips. Stir until the chocolate is all melted and smooth. Then add the softened butter to the chocolate. Mix well until fully incorporated.

Pour the chocolate ganache into the cooled crusts. Spread it so that it is smooth. Then top it with the raspberries, and sprinkle with powdered sugar.

Grease your tart pan(s) with cooking spray. Set aside.

In a food processor, combine the flour, powdered sugar, & salt. Pulse a few times to combine.

Add the cold butter to the food processor. Pulse until the butter is cut in.

Lightly beat the egg, then add it to the food processor. Pulse until the dough forms together in a ball.

On a silicone mat or a greased surface, knead the dough a few times.

Press the dough into the prepared tart pan(s). The dough should cover the bottom of the pan and go up the sides.

Prick the dough several times with a fork.

Place the dough in the freezer for at least 30 minutes.

Preheat the oven to 375°F.

Butter some aluminum foil, and place the foil buttered-side-down against the crust.

Place the tart pan(s) on a baking sheet. Bake 20-25 minutes.

Remove the foil from the tart pan(s). Return the pan(s) to the oven, and bake an additional 10 minutes, until the crust is golden.

Allow the crust to cool fully.

For the chocolate ganache, place the bittersweet chocolate chips in a heatproof bowl.

In a small pan, heat the heavy cream & vanilla over medium-low heat, stirring often, until simmering.

Pour the hot cream mixture over the chocolate. Stir until chocolate is melted and smooth.

Add the butter to the chocolate. Mix until fully incorporated.

Pour the chocolate ganache into the cooled tart crusts. Spread smooth.

Top the chocolate ganache with raspberries. Sprinkle with powdered sugar.