[ world famous recipes ] Raspberry Fudge Tarts
Raspberry Fudge Tarts
This can also be made as one large tart in a 9 inch removable bottom
tart pan, using half of the crust recipe and half as many
raspberries. (Same amount of filling, though.)
CRUST:
2 cups all purpose flour
12 T chilled unsalted butter, cut into small pieces
6 T sugar
1/2 t. salt
2 large egg yolks
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" tart pans. Bake at 375 until golden brown, about 14
minutes.
Let cool on wire racks and remove from pans.
FILLING:
1 1/2 cups heavy cream
9 oz. bittersweet chocolate, chopped fine
3 T unsalted butter, room temp
2 T. light corn syrup
1/2 c. red currant jelly
6 c. fresh raspberries
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.)
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Looks very impressive, but it's not very hard to do.
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