Ingredients:
For the shortcrust pastry:250g flour
125g cold butter cut into pieces
80g icing sugar
1 egg
1 pinch of salt
For the chocolate ganache:
200g dark chocolate (preferably 70% cocoa)
150ml whole liquid cream
30g butter (optional, for more shine)
For the filling:
Fresh raspberries (about 300g)
Icing sugar (for decoration, optional)
Instructions:
Preparation of the shortcrust pastry:
In a bowl, mix the flour, icing sugar and salt. Add the butter cut into small pieces.
Rub the dough with your fingertips until it has a sandy texture.
Add the egg and mix quickly to form a ball of dough (do not overwork the dough to avoid it becoming hard).
Wrap the dough in cling film and leave to rest in the refrigerator for at least 30 minutes.
Preheat the oven to 180°C.
Roll out the dough on a floured work surface and cut out circles to line tartlet molds.
Prick the bottom of the tartlets with a fork and blind bake for 15 to 20 minutes, until golden. Leave to cool completely.
Preparation of the chocolate ganache:
Chop the chocolate into small pieces and place in a heatproof bowl.
Heat the cream in a saucepan until boiling.
Pour the hot cream over the chocolate and let sit for a few minutes to melt the chocolate.
Mix gently until you have a smooth, glossy ganache. Add the butter (optional) and mix well to make the ganache smoother.
Let cool slightly before filling the tartlets.
Assembly:
Pour the chocolate ganache into the cooled tartlet shells.
Let the ganache set at room temperature or place the tartlets in the refrigerator for about 30 minutes to firm up.
Once the ganache has set, arrange the fresh raspberries on top of each tartlet.
Sprinkle with icing sugar for decoration if desired.
Finishing:
Serve the tartlets chilled. They can be stored in the refrigerator, but it is best to take them out 15 to 20 minutes before serving to fully appreciate the texture of the ganache.
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