raspberry tart for 2

Directions

1. 1
   add flour cocoasugar and salt together and mix slowly add margarine until all added to seperate the yolk, place in a bowl and break-- then take half.
2. 2
   mix the yolk and water together.
3. 3
   roll and then place in a tart pan (I use the mini ones) freeze for 45 minutes Then pre heat oven to 350F and place an empty baking sheet in there to warm up.
4. 4
   Pull the tarts from the freezer and remove from the tart container.
5. 5
   place them directly on the hot baking sheet and put in the oven and cook for 10-15 minutes.
6. 6
   while the tart is in the oven, start the filling by taking the chocolate and melt in a small saucepan with the milk and then after melted slowly incorporate the heavy cream to the chocolate.
7. 7
   when the tarts are finished, pour the chocolate mixture into the bottom and put the raspberries on the top.
8. 8
   Serve cooled.