As promised, part II on tarts. After demolishing handful after handful of fresh raspberries, it was time to bring some in to let loose in the kitchen. As raspberries have a natural tendency toward chocolate, and chocolate toward nuts, I did little to facilitate this arrangement. I decided to stay out of the way and let the laws of chemistry take control. Here's what happened:
Chocolate Raspberry Almond Tartlets: Makes 4 tartlets
*4 Tablespoons almond butter
*1 pint fresh raspberries
*4 oz milk or dark chocolate, chopped and divided
*1/4 cup slivered raw almonds
*1 1/4 cup high quality AP flour
*1/4 tsp sea salt
*8 Tbsp cold unsalted organic butter, cut into small cubes
*4 Tbsp ice water
Preheat the oven to 375.
Butter a 4 tartlet molds. Blend flour, salt and butter in a food processor. With blade running, slowly add ice water until dough forms. Turn out onto a floured surface.
Divide dough into about 6 pieces. Using the palm of your hand, smear one piece of dough in a forward motion to incorporate the butter evenly. Repeat with remaining pieces. Gently form the dough into a ball and divide into four pieces. Flatten each piece into a disk.
Roll out the dough to about 1/4 inch thick. Place in tart molds, gently pressing into walls of pan. Trim away excess dough from edges
Place a small sheet of parchment in the bottom of each dish and fill with dry beans or pie weights. Bake for 10 minutes. Remove parchment and beans. Set tartlet shells aside.
Once tartlet shells are cool, place 1 Tablespoon almond butter in center of each shell. Smooth evenly with fingertip or rubber spatula over bottom of pastry. Add chopped chocolate followed by raspberries, dividing among each tartlet. Sprinkle with slivered almonds.
Bake until pastry is golden and raspberries are soft, about 7-10 minutes.
Cool slightly before removing from molds and enjoying warm.