Chocolate and Raspberry Tartlets
Delightful, rich homemade chocolate pastry filled with luscious raspberries and topped with rich dark chocolate ganache.
Servings: 7 tartlets
Equipment
- 7 Tartlet cases (or use a muffin pan)
Ingredients
Chocolate Pastry:
- 90g (¾ cup) spelt flour (see note 1)
- 25g (3 tbsp + 2 tsp) cocoa
- 25g (2 tbsp + 2 tsp) icing / powdered / confectioners' sugar
- 75g (¼ cup + 1 tbs) cold butter (chopped into small bits)
- 1 egg yolk (small)
- cold water (only if needed)
Raspberry Filling:
- 200g (7 oz) raspberries (fresh or frozen)
- 1 tbs maple syrup
- 1 tsp vanilla extract
- 1 tbs water
Dark Chocolate Ganache:
- 200g (7 oz) dark chocolate (see note 2)
- 2 tbs butter
- 1 tbs honey or maple syrup
Instructions
Chocolate Pastry:
- Please find the instructions for chocolate pastry tartlet cases.
Raspberry Filling:
- Heat the filling ingredients together in a pan until the fruit softens (enough to mush it).
- Leave it in the fridge to thicken. Alternatively, you could use one teaspoon of cornflour when cooking them.
Dark Chocolate Ganache:
- Melt the dark chocolate and butter together (until just melted).
- Allow the chocolate mixture to cool for a short while and then stir in the honey / maple syrup.
Assembly:
- Take each tartlet case and fill it around half way up with the raspberry sauce.
- Spoon over some chocolate ganache and smooth it out to the edges.
- Place the tartlets in the fridge for a short while.
- Top with fresh raspberries just before serving(optional).
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- Although I have not made this recipe with anything other than spelt flour, I use spelt and all-purpose interchangeably. Please read my comparison post about using spelt or plain flour for more information.
- You can use milk chocolate if you prefer. Read the main post for more information.
