Raspberry Tartlets
Serves: 10
Ingredients
- 240g plain flour
- 130g cocoa powder
- 150g Lakeland Dairies Butter
- 115g sugar
- 2 eggs
- Viva Whole Milk (to bind, if needed)
- 1 1/2 tsp vanilla essence
- 500ml Lakeland Dairy Whipping Cream
- 200g icing sugar
- 300g dark chocolate
- 100ml brandy
- fresh raspberries, to garnish
- fresh herbs, to garnish (e.g. rosemary, thyme or mint)
- icing sugar, sifted (to dust)
Method
Begin making the pastry by placing the flour, cocoa powder and Lakeland Dairies Butter in a food processor and pulse until crumbly.
Whisk the egg, vanilla and sugar together, then combine into the flour mix. Add some Viva Milk if the pastry is a bit short. Leave to rest for 10 minutes.
Break the chocolate up and place in a mixing bowl.
Heat the Lakeland Dairy Whipping Cream and sugar in a pan until just about to boil, add the brandy and pour onto the chocolate. Whisk until smooth and glossy before leaving to cool.
Grease and flour 10 individual tartlet moulds.
Roll out the pastry using as little dusting flour as possible. Line each tartlet mould with the rolled out pastry, ensuring the edges are tidy and not overlapping.
Place tartlets on a baking tray and blind bake for 10 minutes at 180°C. Remove the baking beans and bake for a further 5 minutes. Leave to cool on a wire rack.
To assemble the tarts - take a pastry case and spoon half full with the chocolate filling.
Place the raspberries point upwards until the tart is full, approximately 6 to 8 in each. Repeat for the other tartlets.
Place the tart in the centre of a clean white plate and garnish with a small sprig of herb such as rosemary, thyme or mint on top. Finally, lightly dust with icing sugar.
