200g plain flour
120g chilled cubed butter
1 tbsp caster sugar
Pinch of salt
1 tbsp caster sugar
Pinch of salt
1 egg yolk
Ice cold Water
100g dark chocolate
100ml double cream
1/2 jar of good raspberry jam
Ice cold Water
100g dark chocolate
100ml double cream
1/2 jar of good raspberry jam
Preheat the oven 190˚c
In a food processor blitz together the flour, butter, sugar & salt together till crumbly, add the egg yolk, next add the cold water a little at a time, as soon as the pastry form a bring ball stop adding the liquid.
Turn out onto some clingfilm form into a disc and chill for an hour. *Roll the pastry to the depth of a £1 coin. Cut out circles (with a large cutter) and gently press into the patty tins. Bring together the scraps and re-roll the pastry then using a small heart shaped cutter cut out 12-15 hearts (it's good at have a few spare). Pop onto a lined baking sheet and along with the tart cases chill for at least half an hour.
Blind bake the cases and hearts for about 6-8 minutes, remove the hearts when golden then continue to bake the cases until golden (about 7-10 minutes more). Leave to cool in the pan.
Gently heat the chocolate and cream together stirring the whole time until smooth and glossy. Pour into the cooled pastry cases and pop into the fridge to chill.
In a pan heat the jam until liquid, sieve into a jug and pour over the cooled ganache, add the heart detail and leave to set.
*Because this pastry is so short it will make it much easier to roll between two sheets of parchment.
Turn out onto some clingfilm form into a disc and chill for an hour. *Roll the pastry to the depth of a £1 coin. Cut out circles (with a large cutter) and gently press into the patty tins. Bring together the scraps and re-roll the pastry then using a small heart shaped cutter cut out 12-15 hearts (it's good at have a few spare). Pop onto a lined baking sheet and along with the tart cases chill for at least half an hour.
Blind bake the cases and hearts for about 6-8 minutes, remove the hearts when golden then continue to bake the cases until golden (about 7-10 minutes more). Leave to cool in the pan.
Gently heat the chocolate and cream together stirring the whole time until smooth and glossy. Pour into the cooled pastry cases and pop into the fridge to chill.
In a pan heat the jam until liquid, sieve into a jug and pour over the cooled ganache, add the heart detail and leave to set.
*Because this pastry is so short it will make it much easier to roll between two sheets of parchment.
