I’ve been dabbling in patisserie with varying degrees of success. What should have been a chocolate and caramel tartlet ended up as an incredibly bitter split ganache encasing a solid toffee of the kind that’s always left in the chocolate tin at Christmas. Even LSH couldn’t eat it!
This one worked a lot better – mixing some milk chocolate in with the dark moved it from bitter to rich and the sharp raspberry jelly cuts through it perfectly (I suspect that orange would work equally well). The recipe below makes 4 10 cm tartlets.
First the pastry – Beat together 100g of butter with 50g of icing sugar and a pinch of salt until pale and fluffy.
Add 1/2 tsp of vanilla extract and 1/2 tsp lemon extract whilst still beating and then one lightly beaten egg. Stir in 125g of plain flour and carefully bring together into a ball. Wrap in cling film and chill for a least 2 hours.
Lightly flour a worktop and roll out thinly. Line your tartlet tins and chill for at least 30 min before trimming. Blind bake at 180C for 15min. Remove the baking beans and reduce the temperature to 160C and continue to bake for another 5-10mins until golden.
For the raspberry jelly. Put 140g of frozen raspberries in a pan with 2 tbsp of caster sugar. Cook of a low heat until all the juices have been released. Seive into a jug.
You should have about 100ml of juice. Add gelatine using the instructions on the packet. Pour a small amount into the bottom of each tartlet – just enough to cover the base to a depth of a couple of millimetres. Leave to set.
For the chocolate ganache finely chop 80g of dark chocolate and 40g of milk chocolate. Scald 100g of double cream and then take off the heat and stir in the chocolate until it’s all melted and glossy. Pour over the top of the raspberry layer and leave to set, preferably at room temperature.
Serve with cream.