Chocolate mascarpone tarts

Ingredients

• Cocoa pie dough
• 200 g flour (1 3/4 cup)
• 40 g unsweetened cococa powder (1/3 cup)
• 1 pinch powdered cayena pepper (optional)
• 1 pinch of salt
• 80 g sugar (1/2 cup)
• 150 g butter, very cold, and cut into squares (2/3 cup)
• 2 tbs vodka, very cold
• White chocolate and mascarpone filling
• 400 g white chocolate (14 oz)
• 200 ml double cream (4/5 cup)
• 100 g butter (1/2 cup)
• 4 tbs mascarpone cheese (about 200 g, or 7 oz), room temperature
• Decoration
• 1 cup raspberries

  Directions

  1. Start preparing your pie crust. Combine the flour, sugar, cocoa, cayena and salt in a large bowl. Using your finger tips, cut the butter into the dry ingredients until it is in pea-size pieces. Pour in vodka and mix just until the dough comes together. Refrigerate for at least 2 hours
  2. Remove crust dough from the refrigerator. Roll out with a rolling pin on a lightly floured surface to a circle; about 0,5 cm thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 8-inch flutted pie plate (or 2 smaller ones). Gently press the pie dough down, and cut edges. Fit a circle of parchment or foil into the crust and fill with dried beans before baking.
  3. Place in the freezer for 15 minutes, whilst preheating oven to 350 ºF (180 ºC), and then and bake for 25-30 minutes. Let cool completely before unmolding
  4. In a medium saucepan, bring cream to the boil. Remove from heat, add chopped chocolate and butter, and let rest for 5 minutes. Then stir until dissolved. Add mascarpone cheese, and stir until combined. Pour chocolate-mascarpone filling over cocoa crust, and chill until set, preferably overnight.
  5. Just before serving, decorate with fresh raspberries