There are two ways to achieve these chocolate tarts: either you have time and you prepare your own shortbread pastry and candied raspberry, or you simplify your life by choosing a readymade pastry (preferably pure butter) and a good raspberry jam. You can eat these tarts just a few minutes after they come from the oven.
The chocolate cream is well risen, just cooked in the center … It’s delicious! But it’s not easy to prepare at the last moment when we receive guests, so you can choose to reheat the baked tarts you prepared the before. It deflates a bit as it cools but loses nothing in taste. You can decorate with red fruit, currants, raspberries or strawberries. In the chocolate cream, you can replace pistachios with nuts, hazelnuts or almonds. These tarts are good either warm or cold. You can also make one bigger.
You can serve these chocolate tartlets with strawberry carpaccio with fresh mint and a raspberry sorbet.
Chocolate and Raspberry Tarts
Ingredients: Chocolate and Raspberry Tarts
For 6 people:
- 1/3 cup (70 g) butter
- 1/3 cup (40 g) of icing sugar
- 3 3/4 tbsp (20 g) of almond powder
- 1 1/4 (125 g) flour
- 1 egg
- A pinch of salt
The chocolate cream
- 2 ounces (60 g) dark chocolate
- 3 1/2 tbsp (50 g) butter
- 3/4 ounce (20 g) pistachios
- 2 yolks + 1 whole egg
- 2 1/2 (20 g) sugar
The raspberry compote
- 1/2lb (250 g) raspberries
- 1/4 cup (30 g) of sugar
- Zest of 1/2 lemon
Preparation: Chocolate Raspberry Tart
Mix all dry ingredients. Add cold butter into small pieces and sand with your fingertips.
When the mixture is well blended, add the egg and knead until it forms a ball. Book costs at least for an hour. Roll out the dough between two sheets of parchment paper, cut out 6 circles and garnish the tart pans. Prick with a fork and then place a piece of parchment paper on top of each adding some weights (or beans) to maintain the foil. Bake for 15 minutes in a preheated oven at 360°f (180°c).
The raspberry compote:
Make a dry caramel with the sugar. When obtaining a golden brown caramel, add the raspberries and lemon zest. Let stew gently for ten minutes. Filter with a chinois strainer, book.
The chocolate cream:
Melt chocolate and butter in a double boiler over low heat. Let cool. Meanwhile, beat eggs and sugar until the mixture whitens and forms ribbon. Add the melted chocolate in 3 steps with the spatula. Stir in the crushed pistachios.
In each tart, pour a little of the chocolate, add a spoonful of raspberry compote then fill again with the chocolate. You can fill the tartlets to the edge. Bake 10 minutes in a preheated oven at 390°f (200°c). Decorate with a few berries. Serve either warm or cold.
So what do you think of this chocolate tartlets recipe?
Inspiration recipe By Dominique
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