Friday, 2 October 2015

Delicate chocolate tartlets with a delicious raspberry cream

Oh I know, I know… I should feel ashamed…I haven't been posting for some months now but hopefully I can make it up with this delicious little babies :-) 
We all know summer is over but we still can find some last signs of it… I've found mine ;-) My favorite raspberries!! And yes! they are just devoured! Imagine a shortcrust chocolate tartlets that are so extremely delicate they just melt in your mouth, they are not too sweet and just have the perfect amount of chocolate, topped with a soft and delicate raspberry cream which makes them to die for!!! Not bad eh?! 
I have to confess I ate 3 of them in one go ;-)

For the tartlets:
makes approx 12 tartlets: 
  • 2 cups of flour (take away 3 tablespoons of flour and replace with dark cocoa powder) 
  • 200g cold butter
  • 1/3 cup of powder sugar
  • 2 yolks 
For the raspberry cream:
  • 250g fresh or frozen raspberries
  • 1,5 teaspoons of gelatin (melted in 1/6 cup hot water, or just follow the instruction on the package)
  • 1 teaspoon of lemon juice
  • 2 teaspoon potato flour or cornflour disolved in one tablespoon of water
  • 250g mascarpone 

For the chocolate tartlets: Cut the cold butter in pieces, add all ingredients and quickly mix everything together. Place into the fridge for 30min. 

Take a muffin pan and grease it with butter or oil. Place the dough directly into the pan, no need to use the paper cases as the surface will be greasy so the dough will not stick to the pan. Bake for apporx 13-15 min in 200C. 
Leave them to cool down completely before frosting.

For the raspberry cream: Place the raspberries together with sugar in a small pot, on a low heat warm them up until the sugar melts completely. Add lemon juice, water with flour, mix it all, bring everything to cook and take away from the burner. Take a half of the raspberries and rub them through a strainer, throw the seeds away. Mix the retained sauce with the other half. Very gently add the melted gelatin trying to avoid crumbles. Cool down until the sauce gets thicker. You can place it into the fridge to speed up the process. 

In a bowl of an electric mixer combine together mascarpone and the cool raspberry sauce until it all gets smooth. Frost the cooled tartlets as desired. I piped mine with a piping bag using Wilton's 1M tip and decorated them with a fresh raspberry on top!! 

And now…. just sit down, relax and enjoy!!!!!!!!! 

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