Ingredients

• 2 cups raspberries (about 150) 

For the crust: 

• 1 cup all purpose flour

• ¼ cup dark cocoa powder

• ½ cup + 1 tbsp butter; cold and cubed

• ¼ cup ice water

For the ganache: 

• 1 cup dark chocolate chips  

• ¾ cup heavy cream 

• 1 tbsp salted butter

• 1 tsp salt 

Instructions

1. Whisk together the flour and cocoa powder. Add the cubed butter into the mixture and work it through with your fingers until the butter is broken up into small pieces and the mixture looks crumbly. Add the water and work the dough together until it forms a ball. Do not over mix, you still want to see chunks of butter throughout the dough. Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour. 

2. Preheat the oven to 350 degrees.

3. Roll out the dough on a floured surface until it is about 1/4 inch thick. Cut out 6 circles in the dough, making the diameter 1 inch greater than the diameter of the tart shells. Press the dough into the tart tins. Cut out sheets of tinfoil or parchment paper that are just larger than the tart shells. Press the foil or paper into the dough lined tart shells and fill with pie weighs or dried beans.

4. Bake the tart shells for 30 minutes. Remove them from the oven and let them cool for 25 minutes with the pie weights still in place. Remove the foil and the pie weights and let the dough cool for an addition 25 minutes.

5. While the tart shells are cooling, start the ganache. Add the chocolate chips to a large bowl. In a small saucepan, add the heavy cream and bring to a simmer at medium heat. Simmer for 3 minutes and pour into the chocolate chips. Immediately combine the cream and chocolate chips with a whisk until all of the chips are melted and the mixture is smooth and thick. Add the butter and the salt and whisk to combine.

6. While the shells are still in the tart tins, pour about 1/2 a cup of the ganache into each of the tart shells, spread with a knife or spoon to form a smooth layer. Add the raspberries in a circular pattern until the majority of the surface is covered.

7. Chill in the fridge for at least 1 hour, remove from the tart tins and serve!