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
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
- Preheat oven to 200 deg C.
- Make up one batch of sweet shortcrust pastry and prepare 6 small individual tart cases.
- Bake blind for 15 mins. Remove paper and baking beans and return to oven for a further 5 - 10 mins to dry out.
- To prepare raspberry coulis, puree raspberries (leave some back for decoration), icing sugar and lemon juice using a stick blender.
- Pour through a sieve to remove all seeds.
- 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.
- Set to one side.
- To make the chocolate ganache, heat the cream in a saucepan until just boiling.
- Add the chopped chocolate and stir with a spatula until fully melted and smooth.
- Remove from heat and leave for 5 mins to cool slightly.
- To assemble tarts, spoon some raspberry coulis into the bottom of each pastry shell.
- Fill the shells with chocolate ganache ensuring a nice smooth finish on top.
- Decorate with whole raspberries.
- Serve at room temperature.
Recipe by Angela Darroch
