Dear pastry lover, Valentine's Day is approaching and it's time to get out the pie tins to create a delicious and romantic dessert for your loved one. These chocolate raspberry tartelets are a perfect marriage of rich chocolate and tart raspberry. The crispy crust, melting creaminess and juicy fruit are sure to melt your other half. Get your utensils ready and follow our recipe for 6 breathtaking tartelets!
Be sure to read the recipe before you start and we recommend that you start the day before.
Ingredients for 6 tartelets
Bavarian raspberry mousse
- 75 g raspberry puree + a little to create a runny heart
- 11 g caster sugar
- 14 g egg yolks
- 1 sheet of gelatine
- 90 g cream 35% fat content
- Dark chocolate cream
Dark chocolate ganache
- 1.5 sheets of gelatine
100 g whole milk
100 g cream 35% fat
30 g egg yolks
18 g caster sugar
80 g dark chocolate 55% fat
Sweetened Cocoa Paste
- 45 g powder sugar
- 15 g almond powder
- 12 g unsweetened cocoa
- 113 g flour
- 1 g salt
- 55 g butter
- 30 g whole eggs
- 93 g dark chocolate
- 44 g butter
- 88 g egg whites
- 48 g sugar
- 44 g egg yolk
- 20 g flour
- 35 g water
- 55 g powder sugar
- 12 g glucose syrup
- 35 g cream 35% fat content
- 50 g white chocolate
- 3 g gelatine 200 blooms
- 25 g raspberry puree
- pink or red colouring
To decorate the tartelets
- cocoa nibs or chocolate vermicelli
- velvet spray to cover the hearts or mirror icing
Bavarian raspberry mousse D-1
- Hydrate the gelatine in a bowl of cold water.
- Heat the fruit puree in a saucepan.
- At the same time, whisk the egg yolk with the sugar.
- When the purée is hot (it is gently steaming in the pan), pour it over the egg yolks and mix.
- Put the mixture back into the saucepan and heat it up to 82 degrees. Don't use a saucepan that is too big because there is not much mixture and you don't want it to burn in the pot.
- When you have reached 82°C, add the gelatine, drained from the heat.
- Make sure the cream is 3/4 full, i.e. not too stiff.
- When your mixture with the fruit puree has reached about 35°C, you can add the whipped cream in several times, mixing well between each addition.
- This will depend on the bakingpan you have chosen, but the idea is to fill it a first time. Make the mousse stick to the edge of the bakingpan. Put some raspberry puree in the centre and then put some more mousse in. The bakingpan we used was too high (3 cm) so we only filled it halfway.
- It's time to put your bakingpan in the freezer for at least 4 hours, but overnight is always better.
Dark chocolate ganache D-1
- Here too, you start by moistening your gelatine in a bowl of cold water.
- Heat the milk and cream in a small saucepan. We want the mixture to steam.
- Melt the chocolate in the microwave (30 sec by 30 sec) in a bowl large enough to hold all the ingredients.
- In another bowl, whisk the egg yolks with the sugar.
- When the milk and cream are hot enough, pour the mixture over the whipped eggs and stir before putting the mixture back on the heat to reach 82°C.
- Off the heat, add the gelatine to the milk and egg mixture and stir.
- Pour the mixture over the melted chocolate in three stages and mix each time with a rubber spatula. You can finish off with a little blending with a hand blender.
- Cover with a film (touching the mix) and leave to set overnight in the fridge.
Sweetened cocoa paste (you can start the day before but it is not necessary)
- Mix the flour and cocoa in a bowl.
- Add the powder sugar, almond powder, salt and butter and sand (grainy texture) the dough (if you use a food processor, use the sheet).
- Finish by adding the eggs. Mix.
- When the dough is homogeneous, form it into a ball and roll it up. Leave to rest for 1 hour in the fridge.
- Then roll out the dough to a thickness of about 3 mm between two sheets of baking paper and put the tartelets in the circle. You may grease them.
- Leave them in the freezer for 2 hours or overnight, before putting them in a preheated oven at 170°C for 15 to 20 minutes.
- Leave your tartelets to cool on a wire rack.
- Melt the chocolate with the butter in the microwave then add the egg yolks and mix.
- In a bowl, beat the egg whites until stiff, then add the sugar in three times.
- Add the egg whites to the chocolate mixture in 3x with a rubber spatula.
- Add the sifted flour also in 3x with a rubber spatula.
- Spread the mixture on a sponge cake mat and bake in a preheated oven at 180°C for 8 to 10 minutes.
- Leave to cool.
Mirror glaze (if you want, this step can be replaced by a flock with a velvet spray)
- Start by hydrating the gelatine.
- Place the chocolate and cream in a deep bowl.
- In a saucepan, mix the water, glucose and sugar to reach 103°C.
- Then pour this mixture over the chocolate and add the gelatine, colouring and fruit puree.
- Mix with your hand blender and try not to add any air to avoid bubbles in your icing.
- When it reaches 35-38°C, you can take your hearts out of the freezer and put them on a rack to pour the glaze.
After all this preparatory work, you are ready to assemble your tartelets, victory!!!
- Start by cutting out 6 circles of chocolate cake with a round cookie cutter smaller than the diameter of your tartelets.
- Put a piece of cake in the bottom of each tartelet.
- Remove the chocolate ganache from the fridge and whisk it well before putting it into each tartelet and smoothing it with a spatula. Fill the tartelets with the ganache.
- If you preferred not to use mirror icing (see previous step), flock your frozen hearts with velvet spray.
- Place your hearts on the tartelets.
- Decorate the tartelets with grits or chocolate vermicelli.
Leave them in the fridge for 2-3 hours before serving.
Do you have any questions about the recipe for chocolate raspberry tartelets?
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