These are not the ideal treats to make when you have four children or any number of children for that matter or are just time poor. The chocolate ganache is straight forward. Making the pastry is super simple. It is the rolling and cutting the pastry, lining the tin and blind baking which is fiddly and time consuming. And it ends up being just a little stressful when school pick up time is looming and toddlers are stirring from their sleep.
Thankfully it was almost worth the effort. Little morsels of chocolaty, raspberry goodness. Really, really yummy especially with a perfect raspberry perched on top. Fiddly is just not my bag.
I should have taken a little more time and rolled the pastry thinner but I didn’t. They were still good. Actually they were realy, really good.
raspberry chocolate tarts
(based on Annabel Laingbein’s recipe from ‘The Free Range Cook’)
360g unsalted butter, softened
3/4 cup sugar
3 1/3 cups flour
pinch of salt
500g best quality chocolate, roughly chopped
a punnet of fresh raspberries
Lightly grease 2 x 24 mini muffin tins.
Place butter and sugar in a mixmaster and beat until fluffy and creamy. Add the egg and mix to combine. Add the flour and salt and mix until just combined then divide dough into 3 portions, wrap in plastic and pop into fridge for an hour.
Roll out one portion at a time in-between two sheets of baking paper until 5mm thick. Cut out pastry rounds to fit the mini muffin tin and press into the tins. Repeat with remaining pastry and then pop mini muffin tins into the freezer until firm.
Preheat oven to 160 degrees C. Remove tins from freezer and blind bake pastry for 12 to 15 minutes then remove baking paper, baking beans or rice and return tins to oven for a further 10 minutes or until pastry is golden and crisp. Allow to cool slightly before removing pastry from the tins.
For the chocolate ganache, heat the cream in a large saucepan until just before boiling point. Tip in the chopped chocolate and allow it to sit for a couple of minutes before whisking together to a smooth consistency. Allow the ganache to sit for an hour or 2 to firm up slightly.
If ganache is firm enough you can pipe it into the cooled pastry cases otherwise pour in warmed ganache for a smooth finish. Pop into fridge for an hour to firm up then top each tart with a fresh raspberry.