Chocolate Raspberry Mini Tarts#Improv

The usual tart pastry uses cold cubes of butter is rubbed into the flour, forming the dough with egg and refrigerating the dough before baking. But this tart shell recipe is the complete opposite — uses oil, doesn’t use any egg and no refrigeration required.
Ingredients
For the short crust pastry
1¼ Cup All Purpose Flour
A Pinch of  Salt 
1 Tablespoon Caster Sugar ¼ Cup  ML Vegetable Oil
¼ Cup Milk  or as required
For the filling:
2 Tablespoons Heavy Cream
1/3 Cup Whole Milk
½  Teaspoon Vanilla essence
75  Grams Dark chocolate - chopped
150 Grams Whipping Cream
Raspberry Preserve as required 
Method 
For the Tart shells
To make the tart pastry, preheat the oven to 180 C .
Mix the flour, salt, oil, sugar and mix well add milk a tablespoon at a time and form a dough. Roll out the dough and cut into the size of your tart shell and press the dough over the base and the sides of the dish. Prick it all over with a fork and place the tart pan(s) on a baking tray.

Bake for 8 to 10 minutes, or until the pastry is golden brown all over. Remove the tart from the oven and cool completely before filling.

For the filling:
Whip the cream till soft peaks form. Refrigerate.

Bring the milk, heavy cream and vanilla just to a simmer. Add the chocolate and let it sit undisturbed for 2 minutes. The hot milk will help melt the chocolate. After 2 minutes, give it a good stir until it’s smooth. Cool this mixture to room temperature.
Gently fold in the whipped cream into the  chocolate mixture. Fill this into a piping bag.
To assemble the tart shells
Place a teaspoon or more of raspberry preserve 
Pipe the chocolate filling on top.  
Drop raspberry preserve  on top  and refrigerate for about an hour or till the filling is set.  
Serve and  enjoy this as a dessert.
Labels :  Tart/Pie/Quiche, Raspberry, Chocolate, Cream, Improv Cooking Challenge, Sweets & Dessert, Baked 

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