raspberry tart for 2
- 12 cup flour, plus
- 1 tablespoon flour
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 14 teaspoon salt
- 14 cup margarine
- 12 egg yolk
- 1 tablespoon ice water
- 2 ounces white chocolate
- 14 cup nonfat milk
- 14 cup heavy cream
- 1 pint raspberries
- add flour cocoasugar and salt together and mix slowly add margarine until all added to seperate the yolk, place in a bowl and break-- then take half.
- mix the yolk and water together.
- roll and then place in a tart pan (I use the mini ones) freeze for 45 minutes Then pre heat oven to 350F and place an empty baking sheet in there to warm up.
- Pull the tarts from the freezer and remove from the tart container.
- place them directly on the hot baking sheet and put in the oven and cook for 10-15 minutes.
- while the tart is in the oven, start the filling by taking the chocolate and melt in a small saucepan with the milk and then after melted slowly incorporate the heavy cream to the chocolate.
- when the tarts are finished, pour the chocolate mixture into the bottom and put the raspberries on the top.
- Serve cooled.
flour, flour, cocoa powder, sugar, salt, margarine, egg yolk, water, white chocolate, nonfat milk, heavy cream, raspberries
Taken from www.food.com/recipe/raspberry-tart-for-2-72556 (may not work)