Sunday, April 1, 2012

White Chocolate and Raspberry Tartlets

I've been craving the combination of white chocolate and raspberry lately. I'm glad I found this recipe because it definitely satisfied that need. A good quality white chocolate is key to this recipe working. The pastry recipe for this also adds a lot to the dish. It's an excellent shortbread style dough.

Two years ago: Tomato and Olive Penne

White Chocolate and Raspberry Tartlets (from Ottolenghi)

40g raspberries
180g white chocolate, chopped into tiny pieces
20g unsalted butter, cut into 5mm dice
90ml heavy cream
6 tsp raspberry jam
6 pre-baked tartlet cases

1. Crush fresh raspberries with a fork and pass through fine sieve. Set aside.
2. Put white chocolate and butter in heatproof bowl. Heat cream in saucepan and bring to boil. Pour over chocolate and butter and stir with rubber spatula until smooth.
3. Spoon raspberry jam into tartlet cases and pour chocolate ganache in.
4. Spoon raspberry coulis into center of each tart. Swirl.
5. Transfer to fridge and let set for at least 30 minutes.

Pre-Baked Tartlet Cases
110g plain flour
33g icing sugar
1/4 tsp grated lemon zest
pinch of salt
60g cold unsalted butter, cut into small cubes
1/3 egg yolk
2 tsp cold water
40g melted butter for brushing
flour for dusting

1. Put flour, icing sugar, zest, and salt in bowl and add butter. Mix ingredients until coarse breadcrumb consistency.
2. Add yolk and water and mix until dough comes together.
3. Remove dough and kneed for a few seconds to shape into smooth disk. Wrap in cling film and chill until ready to use.
4. Brush tartlet tins with a layer of butter and set in fridge.
5. Meanwhile, lightly dust work surface with flour. Roll out pastry to 2 - 3 mm thick and cut out 6 circles. Line tins by placing circles inside, pressing into corners and sides. Rest in fridge for 30 minutes.
6. Preheat oven to 300F. Line pastry case with greaseproof paper and fill with rice or dry beans. Blind bake for 25 minutes or until golden-brown. Remove from oven.

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