Chocolate and Raspberry Tartlets made with leftovers from the Raspberry and Pistachio Cream Tart of the blog www.lultimafetta.it (one of my favorite Italian food blogs by the way).
After having made the original Tarte (below on the left), there was some leftover shortcrust and some raspberries. But the shortcrust wasn’t much so I decided to make small tartlets. I also had the ingredients for custard cream and some chocolate. I then asked in my Instagram stories how should I have filled the tartlets.
To my great surprise the winner was custard cream. But then someone said both and I loved the idea. So there you go: chocolate custard cream.
If only I had more raspberries I would have assembled differently: chocolate custard cream in the bottom layer, raspberries to cover the whole surface and finally more custard cream in the gaps. Finishing with a sprinkle of icing sugar.
Chocolate and Raspberry Tartlets
Ingredients
For the chocolate custard cream:
- 500 g custard cream click here
- 100 g dark chocolate
For the shortcrust of @lultimafetta (slightly modified):
- 350 g flour
- 80 g icing sugar
- 130 g butter diced
- 1 egg
- 1 egg yolk
- pinch of Maldon salt flakes
- powdered vanilla bourbon the tip of a tsp. (optional)
- dried chick peas to cook the shortcrust
For the garnish:
- raspberries
- mint leaves
Instructions
For the chocolate custard cream:
- Chop the dark chocolate with a knife or in the mixer.
- Prepare the custard cream (see here). Once thick and still hot, add the chopped chocolate and stir to combine. Cover with the cling film touching the cream and store in the fridge.
For the shortcrust:
- In a big bowl put the flour, the icing sugar and the vanilla, combine the ingredients.
- Add the cold butter and work quickly with the tips of your fingers, enough to give the dough a sandy-like texture. Do not overwork the dough.
- If using the stand mixer do the same by using a paddle attachment.
- Put the Maldon salt flakes in the eggs and add them to the dough.
- Work the dough quickly to make a flat brick, wrap with clingfilm and refrigerate for at least 2 hours.
- Roll out the shortcrust with a rolling pin. Cut discs slightly larger than the molds for the tartlets.
- Preheat the oven at 170° C (340° F).
- Place a disc of shortcrust inside each tartlet mold, pressing down gently.
- Cut the excess pastry from the borders and pinch holes in the bottom of the tart using a fork.
- Cut 10 discs out of baking paper, wet them and squeeze them to remove the water.
- Place each baking paper disc inside each tartlet. Pour the dry chick peas inside each tartlet, presing down gently.
- Bake for 20 minutes at 170° C (340° F).
- Remove the chickpeas and the baking paper and bake for another 4 or 5 minutes. Check to tartlets, the shortcrust should be golden.
- Let them cool off.
Assembly:
- Fill a piping bag equipped with a small round tip with the chocolate custard cream. Fill each tart with small droplets of chocolate cream. Decorate with fresh raspberries and mint leaves.