This sweet treat came about after we were given these beautiful raspberries from Orange.
As nice as they were to just eat, I wanted to make something a little special.
Firstly the pastry is prepared by combining flour, butter and icing sugar to a crumb.
The cold egg yolk then brings it all together.
The dough then rests in the fridge. You may notice my dough has only just come together but I find the rolling out completes the process.
Roll out the dough, I often do so between grease proof paper.
Put in very well greased tins, rest again in the fridge, then prick lightly and bake until golden.
I would like to try the baking beads but am yet to buy some....
Once cooled I added some raspberries which I had warmed in a saucepan to soften, and drained most of the liquid away.
To make the ganache simply heat cream then remove from heat and stir in the chocolate, I used half dark and half milk.
Spoon on top of your raspberries and allow to set.
So yummy! The tart raspberries went perfectly with the deep chocolate and the crispy pastry.
Would make a lovely christmas treat :)
Chocolate Raspberry Tartlets
(makes approx. 1 dozen)
90g salted butter
1 cup flour
2 tbsp sifted icing sugar
1 egg yolk
Rub the butter, sugar and flour until like bread crumbs. Add in the egg yolk to bring it together, you may need a little cold water. Wrap in plastic wrap and rest in fridge for half hour. Roll out and and cut to size, place in well greased tins. Rest in fridge for 10 minutes. Prick pastry and cook in a preheated 200C oven until golden (about 10-15 minutes)
Warm in a saucepan and then strain.
Once cool spoon into tart cases.
1/4 cup cream
50g dark chocolate
50g milk chocolate
Heat cream until hot, take off the heat and add the broken up chocolate, stir until thick and smooth.
Stir through butter.
Spoon over the top of raspberries and refrigerate until firm.