The chocolate and raspberry tartlets are a delicious and indulgent single-serving dessert, perfect for holidays or grand occasions where you want to impress your guests!
Once again, I recommend trying the recipe and, as always, I’m looking forward to your feedback on my Instagram @isaporidicasa.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
FOR THE PASTRY
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 2 medium eggs
- 1/2 cup butter
- 1 lemon zest
- 1 pinch salt
- 2 1/8 cups whole milk
- 3 1/2 oz dark chocolate
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons egg yolks
- 1/3 cup cornstarch
- 9 oz raspberries
- chopped pistachios
- mint
Tools
- Food processor
Steps
Put the flour in the food processor with the egg, cold butter cut into pieces, grated lemon zest, sugar, and a pinch of salt. Mix quickly until you get a compact dough.
Wrap the pastry in plastic wrap and let it rest in the refrigerator for an hour
Chop the dark chocolate and set aside. In the saucepan off the heat, beat the egg yolks with the sugar until pale and frothy, then add the cornstarch while continuing to beat.
Separately, heat the milk in a saucepan with the vanilla essence without bringing it to a boil. Pour half of the hot milk over the egg mixture and mix. Put the saucepan on low heat and pour in the remaining milk, cooking and stirring until completely thickened. Turn off the heat, add the chocolate, and stir until completely melted. Transfer the chocolate cream to a bowl, cover with plastic wrap, and let it rest at room temperature
Take the pastry out of the fridge and roll it out with a rolling pin on a floured surface. Line 12 tartlet molds 2 1/3 inches in diameter with the pastry. Prick the pastry with a fork.
Proceed with blind baking: place a square of parchment paper and ceramic weights (or dried beans) inside each tartlet. Bake in a preheated oven at 350°F for 15 minutes, remove paper and weights, and bake again for another 5 minutes. Remove from the oven and let cool.
Fill the pastry shells with chocolate cream and place them in the refrigerator for at least a couple of hours. Finally, decorate with raspberries, chopped pistachios, and mint leaves. Enjoy your meal!
