Chocolate Mascarpone Tartlets with Raspberries

In the last couple of days I decided to take my food photography to another level, just because I got bored with my photos, and thought that if I was going to keep blogging recipes, I was going to try and do it right. I knew these raspberry tartlets would be pretty to photograph, but I also wanted to make them because I have never made a tartlet in my life–and thought I would try something new and different. Also, let’s face it, they just sounded pretty darn delicious! I think every dessert recipe I have ever posted involves chocolate of some kind {I am kind of obsessed} and this recipe involves both white and milk chocolate, as well as fresh raspberries and mascarpone which are two other of my favorite things. I read quite a few recipes that were tedious, complex and time consuming, and decided to create a recipe that was simple, quick and easy {as usual!} I absolutely love this recipe. This morning I woke up at 6a.m to do a grueling workout, and then totally cancelled it out by having one of these for breakfast! But it was SO worth it!! I hope you guys enjoy:

Ingredients:
1 1/4 cups all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
10 Tbsp chilled unsalted butter, diced, plus more for greasing tart pans
1 tsp vanilla
6-8 Tablespoons ice water
{for the frosting}
2 cups heavy whipping cream
6oz white chocolate chips
1/4 cup salted butter
5 Tbsp mascarpone
1 container of raspberries
powdered sugar for dusting

Directions:
Grease 4 small tart pans, or one large (11″) one, generously with butter. In the bowl of an electric mixer, blend flour, sugar, cocoa, and salt for 5 seconds. Add the diced butter and blend until a moist sandy texture forms. Add the ice water, 1 Tbsp at a time, until a dough forms. Separate dough into 4 pieces, and press evenly onto bottom and up sides of prepared pans. Chill crust 30 minutes.

Preheat oven to 350°F. Place the pie crusts on a baking sheet and bake until dry-looking and slightly puffed, about 18 minutes. Cool crusts on rack completely.

In a medium saucepan, bring cream to a boil. Remove from heat, add chocolate chips, butter and mascarpone, and stir until creamy and smooth. Transfer to the bowl of an electric mixer and place in the freezer for a couple of hours to cool completely. Whip the chocolate cream mixture until thick, about 5-8 minutes, being careful not to over-mix, because it will separate.

Spread the cream on top of the tarts. Garnish with fresh raspberries, and dust with powdered sugar or chocolate syrup.

SONY DSCSONY DSCSONY DSCSONY DSCSONY DSC& as always, enjoy!
<3 Sarah