White Chocolate & Raspberry Tartlets

Name: White Chocolate & Raspberry Tartlets
Ingredients: 125 g filo pastry; 25 g butter, melted; 8 tbsp Bonne Maman Raspberry Conserve; 1 tbsp fresh orange or lemon juice; 12 small raspberries; 12 blueberries; 50 g good-quality white chocolate, plus extra to decorate; 150 ml double cream; 1 sheet leaf gelatine; 1 small egg, separated; 25 g caster sugar; fresh mint sprigs; icing sugar

A delicious recipe for white chocolate & raspberry tartlets. Each of these tartlets provide an irresistible mouthful of chocolate and berries...

Brought to you by Bonne Maman

A delicious recipe for white chocolate & raspberry tartlets

Each of these tartlets provide an irresistible mouthful of chocolate and berries – and make a really impressive, special display for Afternoon Tea Week celebrations. The recipe uses Raspberry Conserve but the flavours will work equally well with other Bonne Maman red fruit varieties such as Strawberry & Wild Strawberry, Strawberry & Rhubarb or just pure Strawberry. Cooks tips:

To prepare ahead, complete the filled filo tartlets and freeze. Stir the fruit into the conserve about 2 hrs before needed and chill. Thaw the tartlets in the fridge for 20 mins, top with fruit and serve.
If you don't want to make the tartlets, spoon the conserve into small shot glasses, top with the mousse as above and chill to set.
If you don't have dariole moulds to shape the tartlets, use scrunched up balls of kitchen foil.

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Ingredients

125 g filo pastry
25 g butter, melted
8 tbsp Bonne Maman Raspberry Conserve
1 tbsp fresh orange or lemon juice
12 small raspberries
12 blueberries

For the mousse

50 g good-quality white chocolate, plus extra to decorate
150 ml double cream
1 sheet leaf gelatine
1 small egg, separated
25 g caster sugar

To decorate

fresh mint sprigs
icing sugar

Instructions

Preheat the oven to 190°C (fan oven 170°C), gas mark 5. Invert 6 small dariole moulds on a baking sheet.

Cut each sheet of filo pastry into about 6 rectangles and keep them covered with a tea towel while working. Using half the pastry, drape the rectangles in twisted layers over the moulds, brushing very lightly with melted butter between each one.

Bake in the preheated oven for 9-10 mins until pale golden and crisp. Leave to cool for 10 mins, then ease off the moulds. Repeat with remaining pastry to make 12 tartlet cases.

To make the mousse, chop the chocolate into 50ml (2fl.oz) of the cream in a heatproof bowl and melt slowly over a pan of gently simmering water.

Cut the leaf gelatine into small pieces, put in a bowl with 2 tbsp water and leave to soak for 10 mins. Pour the gelatine and water into the chocolate cream and stir gently until dissolved. Stir in the egg yolk.

In a clean bowl, whisk the egg white until it forms soft peaks, then gradually whisk in all the caster sugar until stiff. In a separate bowl, whisk the remaining cream until it just begins to hold its shape.

Put 1 tsp of conserve into the base of each tartlet case. Using a metal spoon, fold the egg white and whipped cream into the chocolate and spoon immediately on top of the conserve. Chill for at least 30 mins to set.

Stir together the remaining conserve with the citrus juice and gently fold in the raspberries and blueberries. Just before serving, spoon the fruit onto the chocolate mousse, decorate with mint sprigs and a dusting of icing sugar.