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Raspberry Fudge Tarts (dairy)

Crust:
2 cup flour
12 tablespoon chilled unsalted butter, cut into small pieces
6 tablespoon sugar
1/2 teaspoon salt
2 large egg yolks

Filling:
1 1/2 cup whipping cream
9 oz. bittersweet chocolate, chopped fine
3 tablespoon unsalted butter, room temp
2 tablespoon light corn syrup
1/2 cup red currant jelly
6 cup fresh raspberries

Preheat oven to 375. In a bowl combine the flour, sugar and salt. Cut the butter in until the mixture resembles fine crumbs. Add in the egg yolk and mix until just combined. The mixture will be very crumbly. Press firmly into 8, 4” or 5” tart pans. Bake until golden brown, about 14 minutes. Let cool on wire racks and remove from pans.

In a sauce pan simmer the cream. Remove the cream from the heat and add the chocolate, butter, and corn syrup. Let stand for 3 minutes, then stir gently until the mixture is smooth. Pour the filling into the cooled shells. Cover all loosely with plastic wrap and refrigerate until filling is firm, about two hours. When ready to serve melt the jelly over low heat, stirring until smooth. Arrange the berries, rounded sides up, over the surface of the filling. Using a pastry brush, glaze with the melted jelly. Chill for five minutes to set the glaze. (Can be prepared up to 1 day ahead if covered loosely with plastic wrap and refrigerated.) Makes 8. You can prepare this in a 9X13 pan if you prefer but make sure you remove the crust before you fill it.