1tablespoonsugar(for egg whites; see instructions)
Topping:
raspberries, fresh(optional)
Instructions
For Dough:
Cream softened butter in the bowl of a stand mixer until smooth. Scrape down the sides of the bowl.
Add sugar to the butter, mixing to combine. Then add egg, egg yolk, and vanilla extract. Mix to combine, scraping down the sides of the bowl to ensure all ingredients are incorporated.
Add the flour to the butter mixture and mix until a soft dough forms.
Scrape the dough from the bowl onto a lightly floured surface, lightly kneading the dough into a ball.
Divide the dough in half, forming each half into a disk. Wrap each disk in plastic wrap and chill in the refrigerator 30 minutes.
After chilling, working with one disk at a time, roll dough to ⅛" thickness. Line tart pans (see note) with the dough. Prick the bottom of the dough in each pan with a fork. Place tartlets on a cookie sheet lined with a silpat (to keep pans from sliding around). Freeze 15 minutes.
Preheat oven to 350F. After freezing, place each of the tartlet pans on a sheet pan. Line each tartlet with foil and fill with pie weights (see note). Bake tart shells 15 minutes. Remove weights and parchment paper. Return tart shells to the oven and bake for an additional 5-10 minutes, or until golden. Cool tart shells completely on wire rack.
For Cream:
Melt chocolate in a small heatproof bowl on 30-second bursts in the microwave, stirring after each burst. Set aside.
Bring milk to a boil in a small saucepan.
In a medium saucepan, whisk egg yolks, sugar, cornstarch, and salt until combined. The mixture will be thick.
While whisking continuously, slowly pour about ¼ c of the hot milk to temper the eggs. Once mixed, add the remaining milk in a steady stream, whisking continuously.
Place pan on medium heat. Bring mixture to a boil, continuing to whisk constantly. Boil for about one minute, then remove pan from the heat.
Add melted chocolate and whisk to combine. Add pieces of butter, whisking until they fully incorporate. Strain mixture into a medium bowl. Add chocolate extract and stir to combine.
Cover the cream with plastic wrap, pressing the wrap directly to the surface of the cream to avoid it forming a skin. Chill completely.
For Meringue:
In a small saucepan, heat berries and ¼ cup sugar over medium heat. Allow berries to simmer until they begin to break down and juice is thickened, about two minutes.
Strain seeds from syrup. Discard seeds and set syrup aside.
In the bowl of a stand mixer, use the whisk attachment to beat the egg whites on low until frothy. Add cream of tartar and remaining one tablespoon sugar. Beat on medium-high speed until stiff peaks form.
With mixer running on low speed, add raspberry syrup in a slow, steady stream. Increase speed to medium-high, beating mixture until it is glossy and holds stiff peaks.
Assembly:
Fill each cooled tart shell with chocolate cream. Top cream with raspberry meringue and fresh berries, if desired.Enjoy!
Notes
Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends an amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!Note on tartlet pans: I used teeny tiny tartlet pans (about 2.5" each), like the ones [here]). You could make one large (9" or 10") tart with this recipe, but baking the crust will take a few minutes longer.Note on pie weights: Pie weights really do help when blind-baking a crust, helping to keep the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you'd like (like these [here]), but I just use black beans. They're cheap and you can use them over and over again.Note on egg whites: Egg whites need to be *completely* free of yolk! Make sure your bowl is squeaky clean, too. Even a drop of fat will keep your egg whites from whipping up properly. If you get yolk in your whites, dump it out, wash the bowl, and start over.Note on meringue: Keep in mind that the egg whites in this meringue aren't cooked. I do this all the time at my house and I'm comfortable with it. If you'll be serving this tart to sensitive individuals (young kids, someone who is pregnant, the elderly, etc.), you may want to opt with topping these with whipped cream instead.