Recipe for Chocolate and Raspberry Tarts
Discover a recipe for chocolate and raspberry tarts to enjoy at your snack time or for dessert!
For the olive oil shortbread dough:
- 250g of flour
- 75g of sugar
- 1 egg
- 6 tablespoons of PDO olive oil
- 1 pinch of salt
For the chocolate and raspberry tarts:
Your olive oil shortbread pastry
150g dark chocolate 85% cocoa
2 tablespoons of flour
1 teaspoon vanilla powder
1 tablespoon orange juice
2 tablespoons icing sugar
10g of butter
2 trays of fresh raspberries
Mix the sifted flour, sugar and salt. Quickly incorporate the olive oil and then bind with the egg and 1 or 2 tablespoons of water to form a firm paste. Form the dough into a ball and wrap it in plastic wrap. Leave to rest in the refrigerator for about 1 hour.
Preheat your oven to 180 °C
Butter and flour your 4 tart moulds and fill them with your olive oil shortbread pastry. Prick the bottoms with a fork and bake for about 15 minutes.
Bring the milk to the boil, then add the chocolate pieces and vanilla, stirring vigorously. Stir in the egg without stopping beating and then add the orange juice.
Leave the tart bases to cool before covering them with your chocolate mixture. Add several raspberries to the surface, as desired, and chill for 20 minutes.
Enjoy your chocolate and raspberry tarts sprinkled with icing sugar and accompanied by tea!