I love making tartlets for dinner parties. It means everyone has their own share of a little dessert, and you can fill them with almost anything!
This tartlet is one of my favourites because the filling is easy, and can be prepared well in advance. Oh also it looks AWESOME!
- 20g raspberries
- 180g white chocolate, chopped into tiny pieces (I used Green & Blacks)
- 20g unsalted butter, diced
- 90ml double cream
- 6tsp raspberry jam
- 1/2 or 1/4 a portion of my sweet pastry (or pre-baked tartlet cases in which case, skip to step 7)
- Brush your tartlet tins with a little melted butter, and pop them in the fridge to set.
- Lightly flour your work surface, and roll out your sweet pastry until it is thin and even. Keep turning it as you roll. Try to work quickly so that the pastry doesn’t get too warm.
- Once the pastry is about 2-3mm thick, cut out 6 circles using a pastry cutter, or the rim of a bowl. Place the circles of pastry inside the tins and gently press them into the corners and sides. Try to ensure that the pastry is taller than the tartlet tin, as it will shrink slightly as it bakes (you can always chop off the excess later). Leave them to rest in the fridge for at least 30 minutes.
- Preheat your oven to about 150C. Prick the base of the pastry tarts with a fork.
- Line each pastry case with a circle of scrunched up greaseproof paper or a piece of cling film. Fill the cases with dry beans, or rice and place them in the oven to bake blind for about 25 minutes. They should now be a golden-brown colour. If they are not quite there, remove the beans and lining and continue to bake them for another 5-10 minutes.
- Carefully remove the tarts from their tins whilst still slightly warm, and leave them to cool completely.
- Crush the fresh raspberries with a fork, and pass them through a fine sieve to remove the pips. Set the smooth coulis aside.
- Put the white chocolate and butter in a bowl.
- Bring the cream to the boil, and pour it over the chocolate and butter. Stir it gently until it has all melted and you are left with a shiny ganache.
- Just before the ganache sets, spoon some raspberry jam into the tartlet cases.
- Carefully pour the ganache in. It should almost reach the rim of the tartlet (if the ganache has begun to set, heat it very gently over a pan of hot water before you pour it). Be very gentle and try not to shake the tartlet cases.
- Spoon a tiny amount of the raspberry coulis – not more than 1/2 tsp – into the centre of each tart. Use a toothpick or the tip of a knife to swirl the coulis around to form a lovely ‘artistic‘ pattern.
- Transfer the tarts to the fridge and leave them there to set. Remove them at least 30 minutes before you serve them.
- Prepare to wow your guests!