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Raspberry season simply wouldn’t be complete without the classic pairing of raspberries and chocolate. These chocolate raspberry tartlets feature crisp cocoa pastry, a silky white chocolate mascarpone cream and plenty of fresh raspberries to balance the sweetness. They look beautiful on the table, are easy to serve individually and taste absolutely delicious.
This recipe makes 6 tartlets using 12 cm loose-bottomed tartlet tins, or one 23 cm tart.
Ingredients for the chocolate shortcrust pastry:
- 175 g plain flour
- 30 g cocoa powder
- 125 g cold butter, diced
- 1 large egg yolk
- 50 g caster sugar
- a generous pinch of salt
- 1 tablespoon cold water
Sift the flour and cocoa into a bowl. Add the butter and rub it in (or pulse in a food processor) until the mixture resembles fine breadcrumbs. Add the egg yolk, sugar, salt and cold water, then quickly bring the dough together. Shape into a disc, wrap in cling film and chill for 30–60 minutes.
Grease and lightly flour six 12 cm loose-bottomed tartlet tins, shaking out any excess flour. Roll the chilled pastry to about 3 mm thick and line the tins. Freeze for about 60 minutes, or chill well in the refrigerator. Just before baking, prick the bases with a fork.
Preheat the oven to 200°C. Transfer the frozen tartlets straight to the oven, reduce the temperature to 180°C, and bake for 10–15 minutes, or until the pastry is fully baked. If the bases puff up during baking, gently prick them with a fork. Leave to cool completely.
Ingredients for the white chocolate cream:
- 250 g mascarpone, chilled
- 100 ml double cream, chilled
- 50 g white chocolate
Melt the white chocolate in a microwave or over a bain-marie. Leave to cool slightly, but keep it fluid.
Whip the mascarpone and double cream together until thick and smooth. Add the cooled melted chocolate and mix until fully combined. If the cream seems too thick, gently fold in a little more whipped cream.
Divide the cream evenly between the tartlet cases and smooth the tops.
Additionally:
- 500 g fresh raspberries
- icing sugar, for dusting
Arrange the raspberries closely together over the cream. Dust with icing sugar just before serving.
Store the tartlets in the refrigerator for up to 3 days.
Enjoy!
Recipe source: How to Be a Domestic Goddess by Nigella Lawson.
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