There's something about a tart- the perfect combination of flaky pastry, jam, chocolate, and a fresh fruit. I made this tart at a jam and tart tasting earlier this week!
And I particularly love tiny two bite tarts! Like these! I made these tarts with a pate brisee crust- made with flour, butter and water. I use the food processor for making pie dough and it works like a charm.
First I baked the crusts in little metal tart pans- available at cooking stores. And after they cooled, I strained the seeds from raspberry jam and put a small dollop on the crust. I melted 6 Tbsp of butter, about 8 oz of chocolate chips and 2 Tbsp of corn syrup and put a layer of that over the jam. Once it started to cool and setup, each tart was topped with a fresh raspberry.
And they were absolutely lovely!
1 comment:
Yummy to look at and more yummy to taste I bet!!! I think you two should come up to Whatcom County, Washington next year in July to pick and taste the super fresh and gigantic raspberries we grow up here. 65 percent of the raspberries grown in the nation are grown in Whatcom County. eh
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