Chocolate Raspberry Tarts

Ever since making those raspberry filled chocolate cupcakes, I’ve been dreaming about them – particularly that raspberry filling. Not too sweet, not too tart… I’m tempted to eat the stuff by the spoonfuls! I resist… partly because I suspect I’d get some very disapproving looks thrown my way, but also because I’m just sure I can use this stuff somewhere else – perhaps in my ice cream?? Or, in a chocolate raspberry tart, if you follow:

I’m a fan of using from-the-box ingredients, to make my life a little easier. I’m sure I’ll work up the nerve to make home-made crust one day, but for now I just roll out that Pillsbury crust and use a slim-tipped glass to cut small circles.

Place those into your cupcake pan – they so teeny, don’t they?

And bake! Hopefully they’ll all come out perfectly. I had a few that had large bubbles and couldn’t be used. I’m no crust expert, so I couldn’t say what caused that, but they were mostly the ones I’d made out of the scrap crust (by gathering together and re-rolling out) so it probably has to do with that. Whoops!

Makes about 24-32

Ingredients

• 1 package Pillsbury crust
• Chocolate ganache
  • 10-12 oz. semi-sweet chocolate
  • 3/4 c. heavy cream
  • 1 1/2 tbsp. sugar
  • 1 1/2 tbsp. corn syrup
  • 3 tbsp. unsalted butter (room temperature)
• Raspberry filling
  • 12 oz frozen raspberries (room temperature)
  • 1/4 c. sugar
  • 1 tbsp. cornstarch

Instructions

1. Cut your Pillsbury crust into circles.
2. Place into bottom of greased cupcake pan.
3. Bake at 425 degrees Fahrenheit for 7-10 minutes, or until golden brown.
4. Either make or double boil (if you have left overs) your ganache then let cool to set.
5. Make your raspberry filling and mix with the chocolate to taste. Safe a little for step 7, if necessary.
6. Once your crust has cooled, spoon full of raspberry-mixed ganache.
7. Top with dollop of raspberry filling or with a fresh raspberry.
8. Chill for 20 minutes and serve.

Yum, I liked these!