Hey Amy!

Ahh chocolate–my favorite food group. I would enjoy chocolate at each meal if my waistline would allow it. I love the recipe I am sharing today because it allows you to feast on a small chocolate treat if you choose to make these tarts in a smaller size. I usually make tartlets instead of tarts so I can watch my calories. I make these for my girl parties, luncheons and tea parties. They are an excellent ending to your meal.

Ingredients:

1 1/2 c. all-purpose flour
1/2 c. light brown sugar
1 tsp. baking powder
1/2 c. salted butter
1 egg yolk
2 tsp. vanilla
5 oz. semisweet chocolate, chopped
1/2 c. whipping cream
fresh blueberries and raspberries (or the fruit of your choice)

Preheat oven to 350. Line baking sheet with parchment paper or silpat. Mix together flour, sugar and baking powder until mixed. Add butter, egg yolk and vanilla, until dough it smooth and begins to form a ball. Scoop dough with 1/4 c measure and place on prepared baking sheet. Flatten dough into 4-inch (I sometimes do 2-inch as mentioned above) circles, crimping edges so you have a lip around the circumference (this is how the chocolate ganache will remain inside the tart). Bake for 18 to 20 minutes or until golden brown and just firm to the touch.

Meanwhile, melt chocolate and cream over medium-low heat, stirring constantly until mixture is thick and smooth. Spread filling over individual crusts, leaving a small border without chocolate filling. Arrange fruit over melted chocolate in a pattern of beauty. Place crusts on clean lined baking sheet and refrigerate for 30 minutes or up to 8 hours.

These are lovely arranged on a pretty dish. I usually put them on a cake stand if I am entertaining. The colors alone are enticing. Enjoy!

xo–me

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