We made this chocolate raspberry tartlets recipe with Mickaelle and her lovely family in Dieppe. If Mickaelle doesn’t really crave for chocolate – especially not for the dark one – her charming daughther Alyson does. For this recipe, they picked the wild raspberry. A seasonal fruit you may find almost everywhere in the surroundings at the moment.
Chocolate raspberry tartlets, gluten-free
Ingredients (12 small tartlets):
For the pastry
- 100 grams rice flour
- 100 grams buckwheat flour
- 1 egg
- 25 grams sugar
- 115 grams soft butter
- the seeds of a vanilla bean
For the ganache
- 125 grams milk
- 125 grams cream 35%
- 20 grams honey
- 40 grams egg yolks
- 175 grams dark chocolate 70%
- 125 grams raspberries
In a large bowl (or a robot), mix all the ingredients of the pastry until it’s homogeneous. Form a ball of pastry. Wrap the dough in clingfilm and refrigerate for at least 2 hours.
Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Cut the dough with round cookie cutter. Place in the greased and floured tartlets molds. Prick the dough with a fork. Cover base with pie weights. Cook for 8 minutes with the pie weights. Remove from the oven, remove the pie weights and cook for another 8 minutes. Leave to cool.
In a saucepan, combine the milk, cream, honey and a pinch of sugar.
In a bowl, whisk the egg yolks with the sugar until whiten.
Boil the milk, cream and honey. Slowly pour it on the eggs, mixing continuously. Add the chocolate and mix it well until it gets homogeneous. Pour again in the saucepan. Cook on low heat for few more minutes mixing continuously until the temperatures reaches 82°C/179°F.
Remove from heat and pour the ganache on the pastry crusts. Place the raspberries on top. Refridgerate for 3-4 hours before serving.