Chocolate tart is one of the cakes I like making the most. These raspberry chocolate tarts has chocolate short crust pastry filled with chocolate cream and raspberries, and are such a great dessert. The raspberry melts and moisten the chocolate cream, and together you get a beautiful sweet and sour treat.

Photo: Natalie Levin
Raspberry Chocolate Tarts
For cocoa crust:
- 180 grams flour
- 30 grams cocoa powder
- 40 grams sugar powder
- 100 grams cold butter cut into cubes
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1 large egg
- 1-2 tbsp. cold water (if necessary)
For chocolate and raspberry filling:
- 250 grams dark chocolate 60% cocoa solids
- 150 grams butter
- 2 large eggs
- 1 egg yolk
- 30 grams sugar
- Pinch of salt
- 100-150 grams frozen or fresh raspberries
- Icing sugar for decoration
- Chocolate tart shells: in a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla and salt until mixture is crumbly.
- Add egg and continue to blend just until large chunks of dough form. If the dough is not united, you can gradually add 1-2 tablespoons cold water.
- Transfer the dough chunks on a lightly floured work surface and create a disc-shape.
- Wrap in plastic wrap and refrigerate for about 1 hour.
- On a floured work surface roll out the dough about 3 mm thick and cut out 10-12 cm round circles. Line the molds while ensuring the creation of a right angle between the base and the edges.
- Pierce the base of the crust with a fork.
- Cool in the freezer for about 1/2 hour.
- Preheat oven to 180c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
- Bake for about 10-12 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 5-6 minutes or until set and almost fully baked.
- Cool completely at room temperature.
- Chocolate and raspberry filling: chop the chocolate and put in a bowl. Add butter and melt in microwave or over double-boiler.
- In a mixer bowl whip eggs, egg yolk, sugar and salt at high speed for 4-5 minutes or until you get an airy bright cream.
- Add the whipped eggs into the melted chocolate mixture and fold gently until mixture is smooth.
- Pour the mixture into the baked crust filling almost to the rim.
- Put 2-3 raspberries in each tartelette.
- Reduce the oven temperature to 160 degrees.
- Bake for 10-15 minutes or until the filling is set, but still slightly soft in the center.
- Cool completely at room temperature.
- Sprinkle with powdered sugar and serve.
- Keep the raspberry chocolate tarts in a sealed container in the refrigerator for up to 3-4 days, but serve at room temperature.

Photo: Natalie Levin