White & dark chocolate raspberry tartlets

1. DIRECTIONS FOR CRUST

2. Whisk together flour, cocoa powder, sugar, and salt. At this point you can pour into a food processor and add the cold butter, or you can cut in the butter by hand with a pastry cutter. You want the butter to be mostly dispersed amongst the dry ingredients, with some pea sized pieces left. Add in the egg slowly while mixing until the dough becomes moist.

3. Form a ball quickly with your hands, wrap in saran wrap, and chill for at least two hours. Go put your feet up - you just made pastry crust!

4. Let the crust rest on the counter for about 20 minutes prior to rolling out. Time to get back on your feet. Preheat your oven to 375 degrees. Using a lightly floured surface and rolling pin, roll until about 1/8 thick. At this point you can use one 8 inch tart pan for a large tart, or I was able to get 4 individual tartlets out of the dough. Place the crust in the tart pan(s) and trim the edges. Chill in the fridge for 15 minutes, prick the tarts all over with a fork, and then bake for 8 minutes until dry yet still soft.

5. DIRECTIONS FOR THE FILLING

6. Thinly slice white chocolate and place in a heatproof glass bowl. Bring the cream and salt together to a boil in a sauce pan. Pour over the white chocolate and let stand for 2 minutes. Slowly stir the chocolate until melted. If not completely melted, place the bowl over a saucepan of simmering water until smooth.

7. Pour the white chocolate ganache into the tart shell(s) and let set in the fridge for a few hours. Top with fresh fruit of your choice - I picked raspberries, dark chocolate shavings, and a dusting of powder sugar.