Sunday, 17 February 2013

CHOCOLATE & RASPBERRY TARTS

This month’s Classic French challenge over on Blue Kitchen Bakes  is chocolate ganache.  I always find this incredibly rich so this time I decided to add a bit of raspberry sauce to the bottom of each tart to counteract the richness.  I thickened my normal raspberry sauce with a touch of cornflour to stop it running out once we cut into the tarts and it worked well.  There is nothing difficult about making the ganache and it is really quick to prepare.  The only time consuming process to these delicious tarts is making your own pastry but if you are short of time then a good quality store bought pastry would speed the process up giving you an elegant and decadent dessert in just over half an hour. 
 


CHOCOLATE AND RASPBERRY TARTS
 
For the printable version - click here

Prep time: 2 hours, including resting time for pastry shells
Cook time: 25 mins
Total time: 2hrs, 25 mins
 
Yield: 6 individual tarts
 
 
Ingredients
  • Sweet shortcrust pastry
  • 150ml double cream
  • 190g dark chocolate, finely chopped
  • 300g raspberries
  • 2 tblsp icing sugar
  • 1 tsp lemon juice
 
Cooking Directions
  1. Preheat oven to 200 deg C.
  2. Make up one batch of sweet shortcrust pastry and prepare 6 small individual tart cases.
  3. Bake blind for 15 mins. Remove paper and baking beans and return to oven for a further 5 - 10 mins to dry out.
  4. To prepare raspberry coulis, puree raspberries (leave some back for decoration), icing sugar and lemon juice using a stick blender.
  5. Pour through a sieve to remove all seeds.
  6. If you prefer the raspberry sauce to be slightly thicker you can mix 1 tsp of cornflour with some of the puree. Heat remaining puree in a saucepan and then stir in the cornflour mixture and stir until thickened.
  7. Set to one side.
  8. To make the chocolate ganache, heat the cream in a saucepan until just boiling.
  9. Add the chopped chocolate and stir with a spatula until fully melted and smooth.
  10. Remove from heat and leave for 5 mins to cool slightly.
  11. To assemble tarts, spoon some raspberry coulis into the bottom of each pastry shell.
  12. Fill the shells with chocolate ganache ensuring a nice smooth finish on top.
  13. Decorate with whole raspberries.
  14. Serve at room temperature.
Recipe by Angela Darroch 

    
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21 comments:

  1. What beautiful and tasty little tarts, a fabulous treat for a chocoholic! As my husband only likes his raspberries without seeds this would be perfect for him too:-)

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    1. Thanks Camilla - I agree that they are perfect for any chocoholic.

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  2. Wonderful presentation and what a good idea to put the coulis at the bottom of each tart.

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    1. I enjoyed the raspberry addition but I think they would also be nice without. Thanks for the visit.

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  3. Hi Angela,

    Your little chocolate tarts look very pretty... and yummy too to have a little tang from the coulis inside these tarts.

    Zoe

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  4. Your chocolate tarts are so gorgeous! I would love to bite into one right away.

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  5. These tarts look really lovely. I love how you have displayed them in your photos. The chocolate ganache looks very decadent too.

    Stacey x

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    1. Thanks Stacey - the white background was difficult to photograph but then again I struggle with most photos.

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  7. Your tarts look delightful and I like the addition of the raspberries to cut through the sugar a little. I often use gelatin to make sure the filling doesn't fall out of the pie shells. It's so annoying when that happens - spoils the photos. LOL.

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    1. Even with the raspberry sauce they are still super rich - but good. Good tip on the gelatin.

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  9. Hi Angela ! I'm salivating over these tarts :D They look fabulous ! I love that you've added some raspberry sauce to balance the richness of the chocolate :)

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    1. Thanks for the lovely comment and for popping over to my blog.

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  10. Thanks for your lovely comment and look at these beautiful tarts! That chocolate looks gorgeously glossy, yum.

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  11. My pleasure and thanks for visiting.

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  12. As much as I love ganach I agree it can be a bit too much this time so I love the sound of the raspberry sauce layer. Thanks for entering into Classic French

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