Berry and Cream Tartlets
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
- For the pastry
- 1 ¼ cups all-purpose flour
- 1 pinch salt
- ¼ cup sugar
- ¼ cup butter
- 1 egg (beaten)
- For the filling
- 9 Tbsps light corn syrup
- 1 ½ Tbsps light brown sugar
- ½ cup chopped Dark chocolate (70% cocoa solids)
- 2 eggs (beaten)
- To decorate
- 20 Raspberries
- 4 Tbsps Whipped cream (48% fat)
- Chocolate shaving
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt and sugar. Rub in the butter until the mixture resembles breadcrumbs. Gradually add enough beaten egg, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 45 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 4 x 10cm|4" flan tins.
3.
Roll out the dough on a lightly floured surface and line the tins.
4.
For the filling: heat the golden syrup, sugar and chocolate in a pan over a low heat, stirring until melted. Set aside and leave to cool slightly, then beat in the eggs until smooth.
5.
Pour the filling into the pastry cases and bake for 30-40 minutes until the filling is just set. Leave to cool completely before removing from the tins.
6.
Decorate with rasperries, whipped cream and chocolate shavings.
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