Ingredients

For the pastry: 3/4 cup plus 1 tablespoon, all-purpose flour 3 tablespoons cocoa powder 1/2 cup confectioners sugar Pinch of salt 1/3 cup cold unsalted butter, cut into 3/4-inch pieces 1 egg yolk Ice water, as needed For the ganache: 4 ounces semisweet chocolate, finely chopped 1/3 cup heavy cream 1 tablespoon framboise or Chambord 2 tablespoons unsalted butter, at room temperature For the raspberry whipped cream: 1 cup raspberry jam 1 tablespoon framboise or Chambord 1 cup heavy cream 12 fresh raspberries

Description

These Little Tarts Are Filled With Ganache, A Rich, Smooth Mixture Of Melted Chocolate And Cream. A Dash Of Framboise, An Eau-de-vie (clear Brandy) Made From Raspberries, Imparts A Refreshing Fruit Flavor To The Ganache. '

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