Raspberry and Dark Chocolate Tarts

Raspberry and Dark Chocolate Tarts

A beautiful raspberry coulis layer, chocolate ganache layer and topped with glazed raspberries and white chocolate shavings.

Ingredients:

Pastry:

  • 150g cold butter
  • 30g ground almonds
  • 95g icing sugar
  • 60g eggs
  • 250g plain flour
  • 1/2 tsp vanilla paste

Raspberry coulis:

  • 155g frozen raspberries
  • 1 tbsp caster sugar
  • 30ml water
  • 1 gelatine leaf

Chocolate ganache

  • 150g dark chocolate
  • 150ml double cream

Toppings:

  • 200g fresh raspberries
  • 100g raspberry jam
  • 50g white chocolate

Makes 4

Method:

Pastry:

  1. Mix the ground almond, icing sugar and the vanilla bean paste.
  2. Grate in the butter, whilst mixing in a stand mixer with the paddle attachment.
  3. Then combine in the egg and continue to whisk until all combined.
  4. Add in the flour and whisk for another 10 seconds on a slow speed until it starts to form together.
  5. When it starts to clump together, pat together with your hands into a ball, clingfilm tightly and refrigerate for 1 hour.
  6. Then allow to warm slightly at room for 30 mins.
  7. Roll out to the thickness of a pound coin and cut out using the perforated cutter.
  8. Reroll the remaining pastry, and slice 2mm lines of pastry and press in to the mould.
  9. Freeze for 30 minutes before placing in an oven at 160°C for 15 minutes or until the edges are golden.

Raspberry coulis:

  1. Put the frozen raspberries, water and sugar in a saucepan. Reduce down for 5-10 minutes.
  2. Soak the gelatine sheet in cold water until it softens. Then squeeze out the excess water.
  3. Stir in to the raspberry mixture until it completely dissolves.
  4. Sieve the the raspberry coulis liquid and pour into the bottom of the pastry case and place in the fridge to set.

Dark Chocolate ganache:

  1. Chop the chocolate into small pieces and place in a bowl.
  2. Heat the double cream until it begins to simmer and then pour over the chocolate.
  3. Allow to sit for 2-3 minutes and then stir with a whisk until silky and smooth.
  4. Pour over the raspberry coulis layer until it reaches the top of the tart and place back in the fridge to set.

Toppings:

  1. Melt the raspberry jam in pan.
  2. Then with a silicon brush glaze the raspberries.
  3. Place on top of one side of the tart.
  4. Sprinkle over white chocolate curls
  5. Serve & enjoy!

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