Pierre Herme chocolate raspberry mini tarts
Over the years, I’ve come to realise that I’ve got a slight raspberry obsession. I’m not sure what it is that makes me love it so… but truth be told, there is very little to not like about its vibrant red hue and ease of being eaten (they’re bitesize!). Or maybe it’s just because I never ate much of it growing up – my childhood was predominantly filled with more ‘tropical’ fruits like rambutans, dukungs, mangoesteens and durians (all of which I miss terribly).
Author: Breadetbutter.wordpress/Photo credit to breadetbutter.wordpress.com
- For the sweet tart dough
- * Make this at least 1 day in advance because you need to chill and rest the dough for a minimum 4 hours or up to 2 days, before rolling and baking
- 285g unsalted butter, at room temperature
- 150g icing sugar, sifted
- 100g ground almonds
- ½ tsp salt
- ½ tsp vanilla bean paste
- 2 large eggs, at room temperature, lightly beaten
- 490g all-purpose flour
- For the filling:
- 55g (1/2 cup) raspberries
- 145g bittersweet chocolate
- 115g unsalted butter, cut into 2cm chunks
- 1 large egg, at room temperature, stirred with a fork
- 3 large egg yolks, at room temperature, stirred with a fork
- 2 tbsp caster sugar
- Place the butter in the bowl of a mixer fitted with the paddle attachment. Beat on low speed setting, until it turns creamy.
- Add the sugar, ground almonds, salt, vanilla and eggs, beating it (on low speed) until it is combined. The dough may look curdled, but it’s alright – so don’t panic!
- Add the flour in three or four additions, and mix (still on low speed) until the mixture just comes together to form a soft, moist dough. Take care to not overmix.
- Gather the dough into a ball, and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. Gently press each piece into a disk and wrap each disk in clingfilm. (As I was making mini tarts, I divided my dough into 6 portions. This meant that my dough would stay cold for as long as possible.)
- Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. *At this point, the dough can be wrapped airtight and frozen for up to a month.
- On a lightly floured surface roll the dough to a thickness of between 2-4mm, lifting the dough often and making certain that the work surface and dough are amply floured at all times. One trick I’ve picked up from all those hours watching the food channel: it’s easier (and less messy) to roll out the dough between two pieces of clingfilm. Just remember to lift up the top sheet of clingfilm from time to time, to ensure the clingfilm doesn’t crease and cause tiny crease indentations in your dough.
- Roll the dough up around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, and cut off the excess. Prick the dough all over with a fork, and chill it for at least 30 minutes in the refrigerator. (If you’re making mini tarts, you can easily pick up rounds of dough without needing to use a rolling pin to help you.)
- To bake the crusts, preheat the oven to 180°C. Fit a circle of parchment or foil into the crust and fill with dried beans/rice/baking beans, and bake for 18 to 20 minutes, until it is very lightly coloured. Transfer the crust to a rack to cool. (I baked my mini tart shells for approximately 15 minutes. My advice is to constantly check to ensure you don’t overbake them.)
- Preheat the oven to 190°C.
- Fill the tart crust with the raspberries. (I used 2 raspberries for my mini tarts, how much you put into each case depends on the size of your tins.)
- Break the chocolate up into small pieces, and melt it over a bain marie (i..e in a bowl, over simmering water). Do the same for the butter, but in a seperate bowl. Allow both the butter and chocolate to cool until they are just warm to touch (approximately 60°C).
- Using a small whisk or rubber spatula, stir the egg into the chocolate, stirring gently in ever-widening circles. Take care to not agitate the mixture – you don’t want to beat air into the ganache.
- Little by little, stir in the egg yolks, then the sugar.
- Finally, still working gently, stir in the warm melted butter.
- Pour the ganache over the raspberries in the prebaked tart shell(s).
- Bake the batter for 11 minutes (5-8 minutes for mini tarts), until the top of the tart turns dull, like the top of a cake. The center of the tart should be wobbly if jiggled (it will firm up, don’t worry!). Remove the tart from the oven, slide it onto a rack, and allow it to cool for about 10 minutes before serving. (If you wish, you can drizzle more melted chocolate on the tart(s), and top with even more raspberries.)