Small Chocolate Raspberry Tarts

CHOCOLATE RASPBERRY TARTS

TARTS--- 1 1/3 cups cake flour 2 tbs unsweetened cocoa powder 2 tbs sugar 1/4 tsp salt 1/2 cup unsalted butter, cut into small pieces 1 large egg yolk 1 tbs cold water FILLING--- 1/4 cup heavy cream 1 oz white chocolate 1/2 cup mascarpone cheese, room temp 1 pint raspberries

TARTS---Pulse together first 4 ingredients in food processor. Add butter, pulse until mixture looks crumbly. In bowl, beat together egg yolk and water. With processor running, add yolk mixture and process until dough begins to clump. Turn dough out onto work surface. Divide into fourths, shape each into a disk, wrap refrigerate 30 min.

On floured surface, roll 1 disk into 7 inch round. Fit into 4 3/4 inch tart pan with removable bottom. Repeat with remaining disks and more tart pans. Place in freezer 30 min. Place baking sheet in oven. Heat oven to 350 degrees.* Place tarts on baking sheet. Bake 15 min. Let cool.

FILLING---In saucepan, heat cream until small bubbles appear around sides of pan. Place chopped white chocolate in bowl. Add hot cream, stir until smooth. Let cool to room temp. Add cheese, beat until smooth. Remove tarts from pans. Divide filling among tarts, spreading smooth. Top with the raspberries. MAKES 4 SMALL TARTS.*

Contributed by:

 * Catsrecipes Y-Group