Tuesday, February 5, 2013

Raspberry & Chocolate Ganache Tartlets

In preparation for Valentines Day (coming up!) here is a wonderful, delicious tartlet recipe. (If I do say so myself.) I am not a huge fan of Valentines Day, but I do love the excuse to make fun desserts.

I used a crust recipe from Epicurious and it will work for either a full 9" tart pan or about 4-6 mini tart pans, which is what I used. This crust recipe is great to make ahead of time and then freeze until you need it. If you make it ahead of time, form the dough into a disc (or discs if you are using smaller pans), wrap, and freeze/refrigerate it that way.

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons (or more) ice water
  • 2 tablespoons chilled whipping cream
Blend flour and salt. Add butter; using a pastry cutter, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour.

Heat the oven to 375°F and spray or butter the tartlet pans. Roll dough into a small circle and then push the tart dough into the pans, poke holes in the bottom with a fork, and place in freezer for 10-20 minutes. Remove from freezer and bake for about 25 minutes, or until golden brown.

For the Ganache:
  • 6 ounces dark or bittersweet chocolate (finely chopped)
  • 1/2 cup heavy whipping cream
  • 4 tablespoons raspberry jam
  • 3-5 cups fresh raspberries
In a small sauce pan allow the cream to boil. Once boiling, remove from heat and stir in 1 tablespoon of raspberry jam. Then stir in chocolate. Continue to stir until all of the chocolate has melted. Let the ganache cool for about 10-15 minutes, then pour into baked tartlet crusts. Arrange whole raspberries on top of the tarts. Over medium heat stir remaining 3 tablespoons of raspberry jam and 1 teaspoons of water until melted. Pour this glaze over the raspberries on the tartlets.

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