Served at the 2019 Chocolate Wine Trail, Stone Hill Winery
Crust:
1 cup Butter, softened
1 1/2 cup All-Purpose Flour
1/2 cup Confectioners’ Sugar
1 Tbsp Corn Starch
Chocolate Ganache:
12 oz. Chocolate, finely chopped
8.5 oz. Whipping Cream
4 Tbsp Unsalted Butter, room temp.
Raspberry Filling:
1 1/2 cup Frozen Raspberries
1 Tbsp Corn Starch
2 Tbsp Lemon Juice
1/4 cup Sugar
Crust:
In a bowl, beat the butter, flour, confectioners’ sugar and corn starch until smooth. Roll into 2-in. balls. Place in greased muffin cups; press onto the bottom and up the sides. Prick with a fork. Bake at 325°F for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks
Chocolate Ganache Filling:
Place chopped chocolate and butter in large bowl. In a small saucepan, bring cream just barely to a simmer. Pour over chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.
Raspberry Filling:
In a small saucepan, combine all ingredients, slowly bring to boil over medium-high heat (keep stirring until thickened). Let cool
completely. Pipe ganache filling plus raspberry puree into each tart shell.
Cover and refrigerate until set (3 Hours). Top with Whipped Cream and serve!
Served with Stone Hill Pink Catawba
