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RASPBERRY & TOBLERONE® MINI TARTS

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I have an undying love for tarts of all kinds, both savoury and sweet, and adore Toblerone® chocolate fondue. Combining my two favourite desserts isn’t exactly rocket science, but sometimes I like to flatter myself and think it is.

I opted for raspberries, but I bet banana, blueberries, or strawberries would work well too. It’s worth a try.

For those of you who are just getting started in the kitchen and think making homemade tart shells is something out of a science fiction novel, trust me and give this a try. I stole it from my grandmother and it’s really simple. It’s doable even without a food processor. You just need to put in a little elbow grease and knead it by hand. If you’re pressed for time, you can get very good, ready-made tart shells at the grocery store or at your favourite bakery.

I love making these tarts for entertaining because you can make them ahead of time and they steal the show. I take them out of the fridge a few minutes before serving so they are nicely cooled. Enjoy!

Particularities

ServesYields 6 tarts
Prep time10 min
Cook time15 min
Timeout1 hour 30 min

FreezingFreezes well

Ingredients

Fresh raspberries, to decorate
Icing sugar, to decorate

FOR THE TOBLERONE®

1/2 cup (6 triangles) Tobleron® chocolate
3 tablespoons 15% or 35% cream
2 tablespoons butter

For the dough

2 cups all-purpose flour
2 tablespoons sugar
1/2 cup salted butter, chilled and cubed
1/2 cup cold water

Steps

In a bowl, combine the flour, sugar, and butter and mix until the texture resembles bread crumbs. Gradually add the water and knead until the mixture holds together.
Cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 400˚F.
On a floured work surface, roll out the dough and line the tart cups.
Using a fork, prick the base of the tarts and bake for 15 minutes or until golden brown. Remove from the oven. Set aside.
Melt the Toblerone® ingredients in the microwave or a double boiler.
Fill the tarts 3/4 full with the chocolate and refrigerate for 1 hour.
Decorate with fresh raspberries and sprinkle with icing sugar.