Raspberry Chocolate Tartlets

A delightful combination of flavors and textures in a bite-sized package.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 egg, beaten
• 1 tsp vanilla extract
• Filling:
  • 1 cup fresh raspberries
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 cup unsalted butter, melted
  • 2 oz high-quality dark chocolate (at least 70% cocoa), finely chopped

Instructions

Make the Pastry Dough

1. In a medium bowl, whisk together flour and confectioners' sugar.
2. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining.
3. Sprinkle the beaten egg over the mixture and gently fold it in with a fork, then add the vanilla extract.
4. Gradually mix the dough using a gentle pressing motion with the heel of your hand until the dough starts to come together in a shaggy mass.

Chill and Roll Out the Pastry Dough

1. Turn the dough out onto a lightly floured surface and gently knead it a few times, then flatten it into a rectangle about 1/4 inch thick.
2. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Prepare the Filling

1. In a medium bowl, whisk together raspberries, granulated sugar, and cornstarch until well combined.
2. Add the melted butter and chopped chocolate to the bowl with the raspberry mixture. Whisk until smooth.

Assemble and Bake the Tartlets

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled pastry dough to a thickness of about 1/8 inch, then cut out circles using a cookie cutter or the rim of a glass.
3. Press each circle into a mini muffin tin, trimming any excess pastry from the edges.
4. Spoon a small amount of filling into each pastry-lined tartlet.
5. Fold the pastry up over the filling and press the edges together to seal the tartlet.

Bake the Tartlets

1. Brush the tops with an egg wash (beaten egg mixed with 1 tbsp water) for a golden glaze, then sprinkle with sugar.
2. Bake for 20-25 minutes or until the pastry is golden brown and the filling is bubbly.

Serve

Serve warm, topped with whipped cream or vanilla ice cream if desired.