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Thursday, 28 February 2013

Raspberry & Chocolate Tarts

The sharpness of the raspberries in a sweet pastry case smothered with the most amazing chocolate ganache is a winner everytime, either as a treat or dessert at the end of a special meal.

I tend to make these as individual tarts, no fighting over who has the largest piece, but they can be made as one large tart.
Here's what you need for 4 individual tarts;  200 g Sweet Pastry, 150 g raspberries (fresh or frozen), 1 measure chocolate Ganache

1)  divide the pastry into 4 balls.  On a lightly floured surface roll out each ball to a rough circle about 3mm deep and line your tart mould.

2)  trim the excess pastry around the top of the tart mould, pierce the base in several places and gently press the edges into the sides of the mould and rest for 10 minutes before baking.  This helps prevent shrinkage when cooking the pastry.

3)  in a pre-heated oven at 180C cook the tarts "blind" for 8 minutes.  This involves lining the pastry with either baking parchment or foil and weighing it gently with baking beans.  (If you don't have baking beans, don't worry, I've used sugar or even breadcrumbs in the past to weigh down the foil)

4)  after 8 minutes remove the lining on the pastry and cook the cases for a further 2 minutes, then remove from the oven and allow to cool.

5)  make the chocolate ganache.

6)  fill the pastry cases with raspberries and cover with the warm ganache and place in the fridge until required.

7)  serve sprinkled with icing sugar, fresh raspberries or raspberry coulis or cream.