Autumn is slowly coming, so you should use the last summer fruit. So, if you still have raspberries, try this recipe. I always say that raspberries and chocolate are a perfect combination. The dough is kneaded, the recipe is my grandma’s, just with added cocoa, so you can make from it also simple kneaded cake.
Recipe (10 tartelettes, baking pan – 12 cm)
For dough:
500 g all-purpose flour
150 g icing sugar
250 g butter
2 eggs
1 baking powder
3 ½ tbsp cocoa
A pinch of salt
For ganache:
300 g dark chocolate
300 ml whipping cream
2 tsp vanilla extract
90 g butter
Raspberries for topping (about 260 g)
Directions:
1. Process the ingredients for the dough and leave them in the refrigerator for a half an hour. After 30 minutes, roll out the dough on flour covered surface. Transfer the part of the dough into greased tarlette baking pan. Run a knife around the edges of the baking pan. Prick the bottom of the dough with a fork. Bake for 20 minutes on 180 degrees.
2. Prepare ganache in the following way: melt chocolate in water bath. Incorporate whipping cream, vanilla extract and then butter into melted chocolate. Pour ganache in the cooled dough.
3. Arrange raspberries on half-cooled ganache. Put tarlettes in the refrigerator and serve them cooled.
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