Tartelettes framboise-chocolat noir

Tartelettes framboise-chocolat noir 1

Bon, je sais, ce n’est plus vraiment Pâques. J’avais l’intention de publier cette recette avant de partir en vacances mais mon ordi en a décidé autrement. Et puis sans les petites carottes et œufs de décoration, ces tartelettes framboise-chocolat noir sont intemporelles (et pourquoi pas à Noel, tiens) ! Sous une couche onctueuse de ganache au chocolat noir se cache une gelée de framboises. Vous pouvez aussi les remplacer par des fruits de la passion !

Tartelettes framboise-chocolat noir 2

Tartelettes framboise-chocolat noir 3

Pour faire six tartelettes framboise-chocolat noir, vous avez besoin de:

Easter chocolate and raspberry tartlets

Prep time: 40 minutes

Cooking time: 20 minutes

Total Time: 5 hours, 30 minutes

INGREDIENTS

    For the pastry
  • 75 g plain flour
  • 50 g soft butter
  • 2 egg yolks
  • 30 g caster sugar
  • A pinch of salt
  • 1/2 tsp vanilla extract
  • For the raspberry jelly
  • 200 g raspberries (fresh or frozen)
  • 50 g icing sugar
  • 10 g gelatine (I use vegetarian gelatine)
  • For the dark chocolate ganache
  • 170 ml double cream
  • 2 tbsp whole milk
  • 50 g caster sugar
  • 150 g dark chocolate
  • 35 g unsalted butter, cubed

INSTRUCTIONS

    To make the pastry
  1. Mix together the flour, soft butter, the 2 egg yolks, salt and vanilla extract. Knead the mixture for a few minutes until you get a nice soft dough. Roll it into a ball and place it in the fridge for 30 minutes.
  2. Preheat the oven to 200°C. Take the dough out of the fridge, divide it into six, roll out each piece into a circle of about 3mm thickness and place into greased tartlet moulds. With a fork, prick the dough then put tin foil on top and weigh down with baking beans.
  3. Bake for 10 minutes then lower the oven temperature to 180°C and bake for another 5 to 10 minutes until firm. Take the tartlets out of the oven and leave to cool.
  4. To make the raspberry jelly
  5. In a saucepan over a medium heat, mix together the raspberries, sugar, a little water and gelatine until you get a coulis-like consistency.
  6. Pass the coulis through a sieve to get rid of the little pips, then pour onto the pastry cases.
  7. Leave to set in the fridge for at least a couple of hours.
  8. To make the dark chocolate ganache
  9. Warm the cream, milk and sugar in a saucepan over a low/medium heat and bring to a simmer.
  10. Take off the heat and stir in the chocolate and butter until melted.
  11. Leave to cool for a couple of minutes before pouring over the raspberry jelly in the tarlets.
  12. Set in the fridge for at least 2 hours before devouring!

Notes

This recipe is quite quick and easy to make but patience is key here because the tartlets need to set in the fridge at several stages during the process.

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