Chocolate and Raspberry Tartlets
Rich dark chocolate in a crunchy pastry, tempered with tart berries – CK KOO shares his recipe for this homemade indulgence.
Makes 8 INGREDIENTS
150g all-purpose flour 40g icing sugar 1 tsp cocoa powder 80g + 10g unsalted butter, softened at room temperature 1 egg yolk A pinch of salt 1 cup whipping cream 1 cups dark chocolate chips 1 punnet of raspberries
1 Blend the flour, icing sugar, cocoa powder and 80g butter in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and salt, and combine to make a dough. 2 Wrap the dough in cling film and chill for 2 hours, then rest at room temperature for 3min. 3 Cut the dough into 8 pieces. Roll out each piece into 2mmthick discs. 4 Press each disc into a tartlet mould and trim away the edges. Use a fork to poke holes in the base of the pastry, then wrap each in cling film and chill for 30min. 5 Preheat the oven to 180 deg C. Bake the shells for 20min, until golden-brown. Remove from the oven and cool. 6 Heat the whipping cream over medium heat for 2-3min until it starts to simmer, then pour it over the chocolate chips and 10g butter in a large bowl. 7 Let stand at room temperature for 3min. Stir until smooth, then fill each shell with the warm chocolate sauce until it is full. 8 Leave the tartlets to cool at room temperature, then chill for at least 2 hours. 9 Decorate with raspberries and serve.