Chocolate and Berry Tartlets

Chocolate and Berry Tartlets

I have made this recipe and this combination of pastry for probably the last 20 years. I have not changed anything except perhaps, as per the client’s request, added a cream liqueur to the cream part of the Ganache au Chocolat. Each little tartlet pan are carefully lined with Pâtè Sucrèe (Shortcrust Pastry). Traditionally, the tart is made in a 20 cm round tin, but for this recipe it has been prepared as mini tarts with a diameter of approximately 10 cm. First prepare and bake the pastry cases, then fill with the chocolate filling. Create as you wish but mine is always paired with mixed berries and caramel sugar.

Patè Sucrèe (Sweet Shortcrust Pastry)

Ingredients

200g Plain Cake Flour

Pinch of Salt

75g   Castor Sugar

75g Butter, diced, room temperature

2 Egg yolks

½ tsp Vanilla Essence

2-3 Tbsp Iced Water

Method

1.     Sift the flour, sugar, salt onto a clean workspace. Make a well in the middle.

2.     Put the butter, egg yolks and vanilla essence into the well.

3.     Using the fingers of your one hand, peck the eggs and butter together until the mixture resembles creamy scrambled eggs. 

4.     Flick the flour over the egg mixture and chop it through with a palette knife or pastry scraper until it is almost mixed through but still look lumpy.

5.     Sprinkle with the water and chop again.

6.     Bring together with your hands. Knead lightly into a ball, then flatten slightly.

7.     Wrap in Clingfilm and chill for at least 30 minutes before using it. Let return to room temperature before rolling.

Ganache au chocolat

Ingredients:

150ml Fresh Cream

125g Dark Chocolate, chopped

3 tbsp Castor Sugar

1 tbsp soft butter

Method:

1.     Heat the cream, flavored oil and castor sugar on a double boiler, medium heat.

2.     Add chopped chocolate to the cream, allow then to melt slowly while stirring occasionally.

3.     Remove from the heat and let cool. Stir in the butter while cooling. When starting to set, whisk with a hand beater for 5 minutes until thickened.

4.     Pour into pastry cases and let set.

Mixed Berry Tartlets

1 recipe Pâtè Sucrèe

Ganache au Chocolat for filling

Method:

1.     Preheat the oven to 190°C. Grease small tartlet pans.

2.     Bring the pastry to room temperature. Roll out the pastry thinly over a lightly floured surface, then use to line the tins.

3.     Place in the fridge /freezer for a few minutes.

4.     Line with foil, fill with rice / beans and blind bake until golden brown and firm.

5.     Remove from the oven, allow to cool and remove from the tins. Place on a serving dish.

6. Pour in a filling and refrigerate till the filling is set.