Rich chocolate pastry tarts with a chocolate mousse filling and topped with fresh raspberries are the perfect combination for a tasty treat.
Raspberry chocolate tarts
Preparation time: 45 mins, plus setting and cooling Baking time: 15 mins Makes 8 For the pastry: 115g plain flour, plus extra for dusting 25g cocoa powder 25g icing sugar 75g butter, cut into small cubes 1 medium egg yolk For the filling: 85g rich milk chocolate 50g dark chocolate 1 medium egg white 200ml half fat crème frâiche For the topping: 200-225g fresh raspberries icing sugar, for dusting 1. Preheat the oven 180°C/Gas Mark 4 then grease 8 holes in a muffin tin. 2. To make the pastry, sift together the flour, cocoa and icing sugar in a large bowl then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and bring together firstly with a round ended knife and then your hands. Knead lightly until smooth. 3. Roll out onto a floured surface to the thickness of about 3mm. Cut out 10cm circles using a plain cutter then lightly knead the leftover pieces, roll and cut again. Put the circles into the greased muffin tin. 4. Put a paper muffin case in each pastry case and add a few baking beans. Bake blind for about 15 mins, removing the paper cases and beans after 10 mins. Carefully remove the pastry cases from the tin and place on a cooling rack. 5. For the filling, break up the chocolate into chunks and melt in a heatproof bowl over a pan of simmering water. Allow to cool slightly. 6. Whisk the egg white until stiff. Mix the melted chocolate and crème frâiche together then fold in the egg white with a metal spoon. Cool the mixture for 5 mins then spoon into the pastry cases and level the top. 7. Arrange three raspberries on the top of each tart. Leave to set for at least 30 minutes and dust with icing sugar before serving. TIP: * The pastry can be frozen for up to a month in either of two ways: To freeze before cooking simply place the pastry circles in the greased muffin tin, cover and freeze. Remove once frozen and carefully stack and wrap so you can store them in the freezer in a container rather than in the baking tray. When ready to use, place the pastry cases back in the muffin tin to defrost. Bake when completely thawed. Alternatively you can freeze the cooked pastry cases, just wrap well and handle with care. When ready to use, defrost thoroughly then refresh them in the oven by baking at 200°C/Gas Mark 6 for 3-4 minutes. Allow to cool before filling.Content continues after advertisements
