Mini Raspberry Jewel Tarts

Baking, Desserts | December 2, 2016 | By

Mini Raspberry Jewel Tarts
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For the pastry
  1. 2-1/2 cups all-purpose flour
  2. 1/8 teaspoon salt
  3. 1/3 cup sugar
  4. 8 ounces (2 sticks) unsalted butter - chilled and cut into 1/4-inch slices
  5. 1 large egg
  6. 1 teaspoon vanilla extract
For the filling
  1. 3 ounces unsalted butter
  2. 6 ounces semi-sweet chocolate
  3. 2 small packets fresh raspberries
  4. 1/2 cup strawberry jam
For the pastry
  1. Place the flour salt and sugar in a food processor and pulse to combine. Scatter the pieces of butter over the flour mixture and pulse until the mixture becomes the consistency of corn meal or breadcrumbs.
  2. In a small dish, whisk together the egg and the vanilla. With the food processor running, pour the egg and vanilla mixture down the feed tube. Process until the ingredients start to form a ball. Remove the dough on to a lightly floured surface and knead the dough until it is smooth.
  3. Preheat the oven to 350 degrees F.
  4. Pinch off 1 to 2 teaspoon sized pieces of dough, depending on the size of your pans. Roll the dough into a ball and then using your index finger, press the dough into the pan, and up the sides to create an even crust.
  5. Bake the tartlet shells in the oven for 12 to 15 minutes. When cooked, leave the tartlet cases in the pan to cool for 5 minutes before transferring them to a wire rack to cool completely.
For the filling
  1. Once the tartlet cases are cooled. Place the chocolate and butter in a double boiler over simmering water and melt the chocolate and butter together, constantly stirring until smooth.
  2. Using a pastry brush, wipe the chocolate mixture on the inside of each tartlet case, to create a chocolate shell on the inside of the tartlet. Leave to dry out for 5 minutes.
  3. Put the strawberry jam in a small heavy bottomed saucepan and bring the jam to a boil, stirring constantly. Top each tartlet case with three to four raspberries, then drizzle a small amount of jam over the top to keep the raspberries in place.
Tool Tip
  1. These tartlet cases are best made in shallow sided mini muffin pans.
Good To Know Tip
  1. Unlike other pastry, this dough can be used either straight away or it can be wrapped tightly in plastic wrap and left in the refrigerator for up to a week. This dough can also be frozen for up to one month. Bring the dough to room temperature before using it - it will take about an hour once removed from the refrigerator.
Technique Tip
  1. If you don't have a double boiler, fill a small to medium sized saucepan with an inch of water and heat the water over a medium heat until it boils, reduce the heat so the water simmers. Now place a large heatproof glass bowl (larger that the saucepan) over the top of the saucepan, making sure that the water doesn't touch the bottom of the bowl. Place ingredients in the glass bowl and stir until ingredients melt and are smooth. The goal is to gently melt the chocolate without scorching it.