This month’s Classic French challenge over on Blue Kitchen Bakes is chocolate ganache. I always find ganache incredibly rich so this time I decided to add a bit of raspberry sauce to the bottom of each tart to counteract the richness. I thickened my normal raspberry sauce with a touch of cornflour to stop it running out once we cut into the tarts and it worked well. There is nothing difficult about making the ganache and it is really quick to prepare. The only time consuming process to these delicious chocolate and raspberry tarts is making your own pastry but if you are short of time then a good quality store bought pastry would speed the process up giving you an elegant and decadent dessert in just over half an hour.
- Sweet shortcrust pastry
- 300g raspberries
- 2 tblsp icing sugar
- 1 tsp lemon juice
- 150ml double cream
- 190g dark chocolate, finely chopped
- Preheat oven to 200° C (400°F).
- Make up one batch of sweet shortcrust pastry and prepare 6 small individual tart cases.
- Bake blind for 15 minutes. Remove paper and baking beans and return to oven for a further 5 - 10 minutes to dry out.
- Puree the raspberries (leaving some whole for decoration), icing sugar and lemon juice using a stick blender.
- Pour through a sieve to remove all seeds.
- If you prefer the raspberry sauce to be slightly thicker you can mix 1 tsp of cornflour with some of the puree. Heat remaining puree in a saucepan and then stir in the cornflour mixture and stir until thickened.
- Set to one side.
- Heat the cream in a saucepan until just boiling.
- Add the chopped chocolate and stir with a spatula until fully melted and smooth.
- Remove from heat and leave for 5 minutes to cool slightly.
- Spoon some raspberry coulis into the bottom of each pastry shell.
- Fill the shells with chocolate ganache ensuring a nice smooth finish on top.
- Decorate with whole raspberries.
- Serve at room temperature.