raspberry tart for 2

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1/2 cup flour, plus
• 1 tablespoon flour
• 1 tablespoon cocoa powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 cup margarine
• 1/2 egg yolk
• 1 tablespoon ice water
• 2 ounces chocolate
• 1/4 cup nonfat milk
• 1/4 cup heavy cream
• 1 pint raspberries

Recipe

• 1 add flour cocoasugar and salt together and mix slowly add margarine until all added to seperate the yolk, place in a bowl and break-- then take half.
• 2 mix the yolk and water together.
• 3 roll and then place in a tart pan (i use the mini ones) freeze for 45 minutes then pre heat oven to 350f and place an empty baking sheet in there to warm up.
• 4 pull the tarts from the freezer and remove from the tart container.
• 5 place them directly on the hot baking sheet and put in the oven and cook for 10-15 minutes.
• 6 while the tart is in the oven, start the filling by taking the chocolate and melt in a small saucepan with the milk and then after melted slowly incorporate the heavy cream to the chocolate.
• 7 when the tarts are finished, pour the chocolate mixture into the bottom and put the raspberries on the top.
• 8 serve cooled.