Chocolate Raspberry Tarts
Ingredients
- FOR THE PATE SUCREE CRUST:
- 8 Tablespoons Unsalted Butter, Room Temperature
- ½ cups Confectioners Sugar (Sifted)
- 1 Large Egg Yolk
- ¾ teaspoons Pure Vanilla Extract
- 1-¼ cup All-purpose Flour
- ¼ cups Dutch-Processed Cocoa Powder, Sifted
- FOR THE FILLING:
- 12 ounces, weight Semisweet Chocolate, Chopped
- 1 cup Heavy Cream
- 4 Tablespoons Unsalted Butter
- 1 teaspoon Espresso Powder (optional)
- ¼ teaspoons Pure Vanilla Extract
- Pinch Fine Salt
- FOR GARNISH:
- 3 pints Fresh Raspberries
- Confectioners Sugar, For Sprinkling
- 6 sprigs Fresh Mint
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