I'm not posting as often as I would like since I've been extremely busy with work lately. I do apologize and I hope you'll be patient. The craziness at work should settle down in the next five or six weeks. I'm still trying to bake and post for Daring Bakers and YWPWT, but I haven't had much time otherwise. I've dug back into my Flickr archives and found this lovely tart I never posted. The crust is an almond cookie crust with some grated orange zest. The zest is optional, but I think the combination of orange and almond works really well with the raspberries and chocolate. The chocolate filling is a truffle cake batter with some raspberry jam mixed in. The batter is baked in the prebaked cookie shells and then I topped the tarts with gorgeous fresh raspberries when I was ready to serve them.
Chocolate Truffle Tarts with Raspberries
(makes seven 4 3/4-inch x 3/4-inch tartlets)
6 ounces bittersweet chocolate, finely chopped
6 ounces unsalted butter, cut into 1-inch cubes
4 large eggs, at room temperature
1 large egg yolk, at room temperature
1/3 cup granulated sugar
3 tablespoons all purpose flour, sifted
1/4 cup raspberry jam, at room temperature
(I prefer seedless jam but with seeds can work too)
7 prebaked 4 3/4-inch x 3/4-inch tartlet shells
(see "Sweet Almond Cookie Crust recipe below)
1. Preheat oven to 375F.
2. In a bowl set over a pan of simmering water (the bottom of the bowl should not touch the water), combine the chocolate and butter and stir occasionally until smooth and melted. Set aside.
3. In the bowl from a stand mixer heat the 4 whole eggs, 1 egg yolk and sugar, set over the same pan of simmering water, stirring occasionally to prevent curdling, until mixture is just warm to the touch.
4. Attach bowl to the stand mixer, and using the whisk attachment, beat on medium speed until just lemony yellow and doubled in volume.
5. Whisk the flour into the chocolate mixture. On low speed, add the chocolate mixture to the eggs all at once. Scrape down the sides of the bowl and continue to mix until well combined, about 1 minute. Add the raspberry jam and mix for another 30 seconds. At this point the batter can be refrigerated, tightly wrapped, for up to 5 days. Or you can use it right away.
6. Pour batter into the seven prebaked tartlet shells. It's okay to fill the shells all the way to the top. (You might have some batter left over.) Bake at 375F for 13-16 minutes until the filling is just set and slightly wobbly in the center. Allow tartlets to cool for at least 30 minutes. Carefully remove the tartlet from the pans. Top with fresh raspberries and serve.
Sweet Almond Cookie Crust
(makes enough dough for seven 4 3/4-inch x 3/4-inch tartlets)
2 ounces ground blanched almonds
3 tablespoons superfine or granulated sugar
4 ounces (8 tablespoons) unsalted butter, cold, cut into 1-inch cubes
5 ounces (1 cup) all purpose flour
2 tsp finely grated orange zest (optional)
1/8 teaspoon salt
1 large egg yolk
2 tablespoons heavy cream
Directions for making the dough and prebaking the crusts:
1. In a food processor, add the ground almonds and sugar and pulse to combine. Add the butter cubes and pulse about 15 times or until no loose bits of almonds/sugar remain. Add the flour, zest and salt and pulse about 15 times or until the butter is about the size of small peas.
2. In a small bowl, whisk the egg yolk and the cream. Add it to the mixture in the food processor bowl and pulse until the ingredients are just barely incorporated, about 8 times.
3. Dump the mixture into a plastic Ziploc bag and flatten the dough. Chill dough in refrigerator for 30 minutes or until firm enough to pat into the tartlet pans.
4. For seven 4 3/4-inch x 3/4-inch tartlets, divide the chilled dough into 7 equal portions. Press each piece of dough evenly over the bottom and up the sides of each tartlet pan. Chill the tartlet shells in the refrigerator for at least 30 minutes before baking.
5. Preheat the oven to 425F. Bake for 5 minutes at 425F. If the dough starts to puff in places, prick it lightly with a fork or press down lightly with your fingertips. Reduce the oven temperature to 350F and continue baking for another 5-8 minutes or until it turns pale gold, feels set but is still soft to the touch. Cool tartlet shells (still in the pans) on a wire rack.