Ganache and Berry Cups
5,0 / 10
ready in 3 h. 30 min.
- For the dough
- ⅔ cup all-purpose flour
- ½ cup Almond flour
- ¼ cup sugar
- 1 pinch salt
- 0.333 cup cold butter (diced)
- 1 egg yolk
- For the ganache
- 1.333 cups Dark chocolate (70% cocoa solids, chopped)
- ⅔ cup Milk chocolate (30% cocoa solids, chopped)
- ¼ cup cream (48% fat)
- 2 tablespoons butter
- 3 tablespoons Crème fraiche
- 2 tablespoons Raspberry liqueur
- To decorate
- 12 Raspberries
For the dough: mix together the flour, almonds, sugar and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the egg yolk and mix to a dough. Shape into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 deep tart or bun tins.
Cut the dough into 12 pieces, shape into balls and press into the tins. Line the pastry case with baking paper and fill with baking beans or uncooked rice.
Bake for 10-15 minutes. until dry. Remove the paper and beans and bake for a further 3 minutes.
For the ganache: melt together the chocolate, cream, crème fraîche and butter in a heatproof bowl over a pan of simmering (not boiling) water.
Remove from the heat and stir in the liqueur.
Divide between the pastry cases and place a raspberry on top of each tart. Leave to set at room temperature for at least 2 hours.