Choco­late and Rasp­berry Tartlets

Rich dark choco­late in a crunchy pas­try, tem­pered with tart berries – CK KOO shares his recipe for this home­made in­dul­gence.

Simply Her (Singapore) - - Home & Food From The Oven -


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.

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