I know, I know, Easter was a few days ago. I was planning on publishing this recipe before going on holiday. But my computer decided otherwise. And once you get rid of the carrots and eggs used for decoration, these Easter chocolate and raspberry tartlets become timeless! Under the unctuous and rich dark chocolate ganache lies a layer of tangy raspberry jelly. On second thoughts, passion fruit would also work very well!
To make six Easter chocolate and raspberry tartlets, you need:
Easter chocolate and raspberry tartlets
To make the pastry
- 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.
- 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.
- 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.
To make the raspberry jelly
- In a saucepan over a medium heat, mix together the raspberries, sugar, a little water and gelatine until you get a coulis-like consistency.
- Pass the coulis through a sieve to get rid of the little pips, then pour onto the pastry cases.
- Leave to set in the fridge for at least a couple of hours.
To make the dark chocolate ganache
- Warm the cream, milk and sugar in a saucepan over a low/medium heat and bring to a simmer.
- Take off the heat and stir in the chocolate and butter until melted.
- Leave to cool for a couple of minutes before pouring over the raspberry jelly in the tarlets.
- Set in the fridge for at least 2 hours before devouring!
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.