Medium
Makes: 8
Containing: 2 Components
Pastry
Ingredients: Pastry
-
75 gicing sugar
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150 gunsalted butter
Preparation: Pastry
Cream the sugar and butter together.
Ingredients: Pastry
-
175 gplain flour
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30 gcocoa powder
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25 gground almonds
Preparation: Pastry
Sieve the dry ingredients together.
Ingredients: Pastry
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1 piece(s)Egg
Preparation: Pastry
Add the egg and then add the dry ingredients to form a dough.
Rest in the fridge for 1 hour before rolling and lining individual tart rings.
Filling
Ingredients: Filling
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80 graspberry jam
Preparation: Filling
Place 10g of jam into the base of each tart, spread evenly
Ingredients: Filling
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50 gdouble cream (48%)
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50 g
Preparation: Filling
Gently warm the cream and chocolate together to form a smooth chocolate ganache.
Pipe approximately 10g of ganache into each tart on top of the raspberry jam.
Ingredients: Filling
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125 gunsalted butter
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125 gcaster sugar
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125 gground almonds
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1 piece(s)Egg
Preparation: Filling
Melt the butter then stir in the caster sugar and ground almonds. Mix well then stir in the egg.
Pipe 25g of mix into each tart on top of the chocolate ganache.
Bake at 180c for 20-22 minutes
Once cooled, dust with icing sugar
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