Small Chocolate Raspberry Tarts

Description
Contributed by Catsrecipes Y-Group
 * Makes 4 small tarts.

Tarts

 * 1⅓ cups cake flour
 * 2 tbsp unsweetened cocoa powder
 * 2 tbsp sugar
 * ¼ tsp salt
 * ½ cup unsalted butter, cut into small pieces
 * 1 large egg yolk
 * 1 tbsp cold water

Filling

 * ¼ cup heavy cream
 * 1 oz white chocolate
 * ½ cup mascarpone cheese, room temp
 * 1 pint raspberries

Tarts

 * 1) Pulse together first 4 ingredients in food processor.
 * 2) Add butter, pulse until mixture looks crumbly.
 * 3) In bowl, beat together egg yolk and water.
 * 4) With processor running, add yolk mixture and process until dough begins to clump.
 * 5) Turn dough out onto work surface.
 * 6) Divide into fourths, shape each into a disk, wrap refrigerate 30 minutes.
 * 7) On floured surface, roll 1 disk into 7 inch round.
 * 8) Fit into 4¾ inch tart pan with removable bottom.
 * 9) Repeat with remaining disks and more tart pans.
 * 10) Place in freezer 30 minutes.
 * 11) Place baking sheet in oven.
 * 12) Heat oven to 350°F.
 * 13) Place tarts on baking sheet.
 * 14) Bake 15 min.
 * 15) Let cool.

Filling

 * 1) In saucepan, heat cream until small bubbles appear around sides of pan.
 * 2) Place chopped white chocolate in bowl.
 * 3) Add hot cream, stir until smooth.
 * 4) Let cool to room temp.
 * 5) Add cheese, beat until smooth.
 * 6) Remove tarts from pans.
 * 7) Divide filling among tarts, spreading smooth.
 * 8) Top with the raspberries.