Decadent, rich and not so good for the waistline...but what the heck....they taste great! Makes 24.
1 1/4 cup flour
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/2 cup unsalted butter
1 egg yolk
some cold water
Use a food processor and pulse the 1st 3 ingredients
In a seperate bowl, whisk the yolk and 2tbs cold water
Add to the processor and mix till a ball forms. If necessary, add some more water.
Divide into 24 pieces
Heat oven to 375F
Shape the pieces of dough into balls and press into 1 3/4" muffin cups (use non stick muffin trays and do not grease) so the bottom and sides of the cups are covered.
1 cup semi sweet chocolate (chopped)
2 tbs unsalted butter
1 egg (beaten)
1/3 cup sugar
1 tbs strong raspberry liqueur
2 tsp vanilla sugar.
In a small saucepan, mealt the chocolate and butter on a medium low heat, stir until smooth
Remove from heat and add the egg, liqueur sugar and vanilla, mixing well.
Spoon about a tablespoon into the pastry shells.
Bake for about 15 mins untill the filling is puffed up.
Leave in pan for about 15 mins then gently remove and place on a wire rack to cool completely.
1/4 cup softened unsalted butter
1/2 cup powdered sugar(sifted)
3 tbs unsweetened cocoa powder(sifted)
2 tbs raspberry jam. (dont use seedless jam - the real stuff is better)
Beat well until a tickish consistency. If necessary, add more powdered sugar.
Spread on top of the cooled tarts.