Chocolate ganache and raspberry tartlets, Davide Comaschi's recipe
Published on 7 May 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
1 shortcrust base (Davide Comaschi's blog recipe)
CHOCOLATE GANACHE
250 g dark chocolate, 6O%
200 g fresh cream
15 g butter
10 g sugar
Fresh raspberries
Icing sugar to finish
I roll pastry a few mm thick and cut squares., or your preferred shape, or make one tart.
I line small moulds.
I prepare all.
I prick with a fork.
I cover with parchment.
I fill with dried beans for blind baking.
I bake preheated at 170°C for 15 minutes, remove paper and beans and bake a few more minutes, depending on your oven.
I prepare ganache.
I chop chocolate.
I put in the blending jug.
I boil cream and sugar in a small pan.
Add boiling cream to chocolate in 5 additions: I add a little and start blending.
It is difficult initially; I blend and add more cream.
I repeat 5 times, adding a little cream at a time until smooth. The third addition of cream is critical: it seems grainy, then becomes smooth. Once emulsified and below 60°C, I add butter to prevent it separating and rising to the surface.
I blend until glossy and creamy., put in a piping bag.
I fill tartlets with ganache.
I decorate with carefully washed, dried raspberries.
I dust with icing sugar.
This pastry made 12 tartlet bases, but the ganache fills 8 tartlets or a 20 cm tart. I filled the remaining bases with custard and fruit. I also tried a glass with crumbled pastry, chocolate ganache, pastry and raspberries: another lovely idea.!
After tasting, I recommend smaller individual portions than mine: fantastic but rich. Anyone wanting more can have two!
Refrigerate and eat promptly, as raspberries spoil quickly.
1 shortcrust base (Davide Comaschi's blog recipe)
CHOCOLATE GANACHE
250 g dark chocolate, 6O%
200 g fresh cream
15 g butter
10 g sugar
Fresh raspberries
Icing sugar to finish
I roll pastry a few mm thick and cut squares., or your preferred shape, or make one tart.
I line small moulds.
I prepare all.
I prick with a fork.
I cover with parchment.
I fill with dried beans for blind baking.
I bake preheated at 170°C for 15 minutes, remove paper and beans and bake a few more minutes, depending on your oven.
I prepare ganache.
I chop chocolate.
I put in the blending jug.
I boil cream and sugar in a small pan.
Add boiling cream to chocolate in 5 additions: I add a little and start blending.
It is difficult initially; I blend and add more cream.
I repeat 5 times, adding a little cream at a time until smooth. The third addition of cream is critical: it seems grainy, then becomes smooth. Once emulsified and below 60°C, I add butter to prevent it separating and rising to the surface.
I blend until glossy and creamy., put in a piping bag.
I fill tartlets with ganache.
I decorate with carefully washed, dried raspberries.
I dust with icing sugar.
This pastry made 12 tartlet bases, but the ganache fills 8 tartlets or a 20 cm tart. I filled the remaining bases with custard and fruit. I also tried a glass with crumbled pastry, chocolate ganache, pastry and raspberries: another lovely idea.!After tasting, I recommend smaller individual portions than mine: fantastic but rich. Anyone wanting more can have two!
Refrigerate and eat promptly, as raspberries spoil quickly.Original source: https://incucinaconlilly.com/2015/05/07/crostatine-con-ganasche-al-cioccolato-e-lamponi-ricetta-di-davide-comaschi/
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