This recipe was originally published in 2011.
Food editor Beth Hillson uses Jules Shepard’s Chocolate Raspberry Pie filling to make these luscious tarts, ideal for Valentine’s Day. Prepare the crust for the tarts first, as the filling hardens quickly.
Yields 5 tarts
- 2 cups gluten-free all-purpose flour blend of choice
- 2 teaspoons sugar
- 1¼ teaspoons xanthan gum*
- ½ teaspoon salt*
- ½ teaspoon baking powder
- 11 tablespoons organic shortening, divided
- 6 tablespoons ice water
- 12 ounces bitter-sweet chocolate, coarsely chopped
- 1½ cups dairy-free whipping cream
- 2 tablespoons dairy-free butter alternative
- ¼ cup Chambord Raspberry Liqueur
- 1 pint fresh or frozen raspberries, rinsed
- *Omit xanthan gum and salt if they are already included in the flour blend you use.
1To make the pie crust, combine the flours, xanthan gum (if blend does not contain it), sugar and salt in the bowl of a large food processor. Cut in butter alternative by pulsing mixture until crumbly. With the processor running, pour ice water in via the feed tube to bind the pastry dough together. Once mixed and clumped together in a ball, remove the dough from the food processor and work into a flattened disc. Wrap with foil or plastic wrap and chill until cold.
2Preheat oven to 350 degrees F. Lightly oil five 4- or 5-inch heart-shaped tart pans.
3Remove the dough from the refrigerator. Divide dough into 5 equal pieces. Between sheets of plastic wrap, roll one piece into a 6-inch circle. Flip the crust over onto the tart pan and gently press it into the pan, trimming the edges so dough is flush with the top. Repair any tears by pressing bits of leftover dough into the pan. Prick the bottom of the crust. Repeat with remaining dough pieces and pans.
4Set the tart pans on two baking sheets and bake in preheated oven 20 to 25 minutes or until edges of crust are slightly browned. Remove from oven and cool completely.
5While tarts are cooling, prepare the filling. Place chocolate in the bowl of a large food processor and pulse until finely chopped.
6In a medium saucepan, gradually heat dairy-free cream and butter alternative just until boiling. Stir and remove from heat.
7Turn the food processor back on while pouring hot cream mixture through the feed tube into chopped chocolate, processing until smooth. Add Chambord Raspberry Liqueur and process until mixed through.
8Pour chocolate mixture into cooled crusts to within ¼-inch of the top. Refrigerate for 30 minutes or until partially set. Outline each tart with fresh raspberries.
9Refrigerate tarts at least 2 hours or until chocolate mixture is solid. Decorate each tart with a dollop of whipped topping, if desired. Serve chilled.