Dark Chocolate Raspberry Tartlets

Pate sucree with dark chocolate caramel filling, topped with farmer's market raspberries. Served with port whipped cream.

Blind bake your favorite tart dough recipe.

Chocolate Caramel Filling
Ingredients
1 cup sugar
1/2 cup water
1 tablespoon corn syrup
1/4 cup dark chocolate, chopped
1 cup heavy cream
Pinch or two of salt

Directions
Combine the sugar, water, and cornsyrup in a saucepan and bring to boil. Cook until a dark amber color, but be sure to not burn (it's a fine line). Remove from heat and SLOWLY stir in cream (it will splatter and steam up). Pour mixture over chocolate pieces in a separate bowl, add salt, and let mixture sit 1-2 minutes to allow chocolate to melt, then whisk until smooth. Let mixture cool (it will thicken during this process). Pour or pipe filling into tart shells and arrange fresh raspberries on top. Refrigerate to set for at least 3 hours.

Port Whipped Cream
Ingredients
1 cup heavy cream
1 tablespoon port
1 tablespoon powdered sugar

Directions
Whip cream a bit and then add sugar and port, continuing to whip until cream holds wet stiff peaks.