It has been such a warm and relatively sunny summer in Dublin this year... So sunny that we were too lazy to cook ! Sorry about that, but we're still going to enjoy of bit more time off since we're visiting family in France soon. Hopefully, we'll be back with lots of delicious family recipes !
Today we're doing a set of 4 Chocolate & Raspberry mini tartlets. Best enjoyed cold, this is another summer time bakery classic. The rich chocolate filling can go with anything on top : strawberries, cherries, bananas, etc... but we settled on raspberries. Feel free to swap the milk chocolate for dark chocolate (in this case, add 50g of sugar instead of 10g).
As usual, we're making the shortcrust from scratch but you can use a pre-made shortcrust, just don't forget to blind bake them too. The shortcrust is only baked once for this recipe so ensure it is fully baked before filling the tartlets. We're also giving the dimension of our tartlet tins below, but you'll probably end up with shortcrust & filling leftover, so don't worry too much if yours are deeper or bit bigger.
Oh and also, this time we made a printable version. We don't have any printer home, but we hope it can come in handy for some of you ;-) Link to printable version
 50 minutes + 1h resting time |
 40 minutes + until cold |
 4 tartlets |
Ingredients
For the sweet shortcrust :
200 grams of plain flour
100 grams of room temperature butter
60 grams of caster sugar
1 egg
A pinch of salt
For chocolate filling :
250 grams of milk chocolate
200 milliliters of milk
200 milliliters of liquid cream
3 egg yolks
10 grams of sugar
Raspberry topping:
300 grams of fresh raspberries
Decoration (optional) :
Icing sugar
Bakeware :
4 Mini Tartlet Tins
(D:9cm x H:2cm)
Baking beans
Rolling pin
Start on the shortcrust
If you're using pre-made shortcrust, you can skip this step.
>> Dice the room temperature butter, and mix it with the sugar and salt. If you have a mixer you can use it.
>> Add the egg and mix.
>> Mix in the flour little by little until the dough forms a ball.
>> Place the dough in cling film, and leave to rest in the fridge for 1 to 2 hours.
Blind bake the shortcrust
>> Start heating the oven at 180°C.
>> Dust your work-space & rolling pin generously with flour, and roll out the dough flat. Cut out circles about 2 cm wider than your tartlet tins.
>> Butter a tartlet tin, and place the circle of shortcrust into the tin and press gently into the corners with your fingers. Cut away the excess dough along the edge and pierce the dough with a fork. Repeat these steps for each of the tartlet tins.
>> Cut round shaped pieces of non-stick baking paper, the same size as your tartlet tins (use this method), and place them on your shortcrust.
>> Fill your tart with baking beans, and blind bake in the oven for 20 minutes.
>> Make sure your tartlets are fully baked and, once ready, take the tartlets out and let them get stone cold. I you are not using loose base tartlets tin, take the shortcrust out while still warm.
>> Dice the room temperature butter, and mix it with the sugar and salt. If you have a mixer you can use it.
>> Add the egg and mix.
>> Mix in the flour little by little until the dough forms a ball.
>> Place the dough in cling film, and leave to rest in the fridge for 1 to 2 hours.
Blind bake the shortcrust
>> Start heating the oven at 180°C.
>> Dust your work-space & rolling pin generously with flour, and roll out the dough flat. Cut out circles about 2 cm wider than your tartlet tins.
>> Butter a tartlet tin, and place the circle of shortcrust into the tin and press gently into the corners with your fingers. Cut away the excess dough along the edge and pierce the dough with a fork. Repeat these steps for each of the tartlet tins.
>> Cut round shaped pieces of non-stick baking paper, the same size as your tartlet tins (use this method), and place them on your shortcrust.
>> Fill your tart with baking beans, and blind bake in the oven for 20 minutes.
>> Make sure your tartlets are fully baked and, once ready, take the tartlets out and let them get stone cold. I you are not using loose base tartlets tin, take the shortcrust out while still warm.
Make the Chocolate filling
>> Dice the chocolate into little bits.
>> Place the chocolate in a sauce pan and add the milk and cream. Over a medium-high heat, let the chocolate melt and than bring to the boil slowly.
>> In a large bowl, mix the sugar and egg yolks.
>> When the chocolate milk is boiling, pour it over the egg and sugar mixture and quickly start mixing until smooth.
>> Then, pour half of the mixture back into the sauce pan over a medium-high heat and mix constantly for 3 minutes.
>> Pour the second half in the sauce pan and keep mixing it until it start to thickens. It should have the consistency of a custard : runny when hot, and will solidify once cold
>> Start with one on the side, gently press it in the filling, and make circle of raspberries around the edge. Then do another inner circle and repeat until you've fully covered the tartlet. Repeat this step for the rest of the tartlets.
>> Place the chocolate in a sauce pan and add the milk and cream. Over a medium-high heat, let the chocolate melt and than bring to the boil slowly.
>> In a large bowl, mix the sugar and egg yolks.
>> When the chocolate milk is boiling, pour it over the egg and sugar mixture and quickly start mixing until smooth.
>> Then, pour half of the mixture back into the sauce pan over a medium-high heat and mix constantly for 3 minutes.
>> Pour the second half in the sauce pan and keep mixing it until it start to thickens. It should have the consistency of a custard : runny when hot, and will solidify once cold
Fill your tartlets
>> While the filling is warm, and your shortcrust is cold, spoon the chocolate filling into the tartlets and fill them up.
>> Place your tartlets in the fridge for 20-30 minutes or until cold.
>> Place your tartlets in the fridge for 20-30 minutes or until cold.
Place the raspberries
>> Get your washed and dried raspberries out and start placing them on the tartlets.>> Start with one on the side, gently press it in the filling, and make circle of raspberries around the edge. Then do another inner circle and repeat until you've fully covered the tartlet. Repeat this step for the rest of the tartlets.
Finishing touches
>> Sprinkle a bit of icing sugar over the tartlets just before serving.
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