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Sunday, 17 February 2013


This month’s Classic French challenge over on Blue Kitchen Bakes  is chocolate ganache.  I always find this incredibly rich so this time I decided to add a bit of raspberry sauce to the bottom of each tart to counteract the richness.  I thickened my normal raspberry sauce with a touch of cornflour to stop it running out once we cut into the tarts and it worked well.  There is nothing difficult about making the ganache and it is really quick to prepare.  The only time consuming process to these delicious tarts is making your own pastry but if you are short of time then a good quality store bought pastry would speed the process up giving you an elegant and decadent dessert in just over half an hour. 


Prep time: 2 hours, including resting time for pastry shells
Cook time: 25 minutes
Total time: 2hrs, 25 minutes
Yield: 6 individual tarts
  • Sweet shortcrust pastry
  • 150ml double cream
  • 190g dark chocolate, finely chopped
  • 300g raspberries
  • 2 tblsp icing sugar
  • 1 tsp lemon juice
Cooking Directions
  1. Preheat oven to 200 deg C.
  2. Make up one batch of sweet shortcrust pastry and prepare 6 small individual tart cases.
  3. Bake blind for 15 minutes.  Remove paper and baking beans and return to oven for a further 5 - 10 minutes to dry out.
  4. To prepare raspberry coulis, puree raspberries (leave some back for decoration), icing sugar and lemon juice using a stick blender.
  5. Pour through a sieve to remove all seeds.
  6. If you prefer the raspberry sauce to be slightly thicker you can mix 1 tsp of cornflour with some of the puree. Heat remaining puree in a saucepan and then stir in the cornflour mixture and stir until thickened.
  7. Set to one side.
  8. To make the chocolate ganache, heat the cream in a saucepan until just boiling.
  9. Add the chopped chocolate and stir with a spatula until fully melted and smooth.
  10. Remove from heat and leave for 5 minutes to cool slightly.
  11. To assemble tarts, spoon some raspberry coulis into the bottom of each pastry shell.
  12. Fill the shells with chocolate ganache ensuring a nice smooth finish on top.
  13. Decorate with whole raspberries.
  14. Serve at room temperature.
Recipe by Angela Darroch 


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At 17 February 2013 at 03:52 , Anonymous Camilla @FabFood4All said...

What beautiful and tasty little tarts, a fabulous treat for a chocoholic! As my husband only likes his raspberries without seeds this would be perfect for him too:-)

At 17 February 2013 at 10:16 , Anonymous Jacqueline @Howtobeagourmand said...

Wonderful presentation and what a good idea to put the coulis at the bottom of each tart.

At 17 February 2013 at 15:16 , Blogger Zoe said...

Hi Angela,

Your little chocolate tarts look very pretty... and yummy too to have a little tang from the coulis inside these tarts.


At 17 February 2013 at 19:13 , Blogger Mich PieceofCake said...

Your chocolate tarts are so gorgeous! I would love to bite into one right away.

At 18 February 2013 at 00:52 , Anonymous Anonymous said...

These tarts look really lovely. I love how you have displayed them in your photos. The chocolate ganache looks very decadent too.

Stacey x

At 18 February 2013 at 02:23 , Blogger Angie's Recipes said...

These look absolutely stunning!

At 18 February 2013 at 12:34 , Anonymous Suzanne Perazzini said...

Your tarts look delightful and I like the addition of the raspberries to cut through the sugar a little. I often use gelatin to make sure the filling doesn't fall out of the pie shells. It's so annoying when that happens - spoils the photos. LOL.

At 19 February 2013 at 21:00 , Blogger underthebluegumtree said...


At 22 February 2013 at 22:57 , Blogger Anne Regalado said...

Hi Angela ! I'm salivating over these tarts :D They look fabulous ! I love that you've added some raspberry sauce to balance the richness of the chocolate :)

At 25 February 2013 at 01:34 , Anonymous thelittleloaf said...

Thanks for your lovely comment and look at these beautiful tarts! That chocolate looks gorgeously glossy, yum.

At 25 February 2013 at 08:17 , Blogger Angela Darroch said...

Thanks Camilla - I agree that they are perfect for any chocoholic.

At 25 February 2013 at 08:20 , Blogger Angela Darroch said...

I enjoyed the raspberry addition but I think they would also be nice without. Thanks for the visit.

At 25 February 2013 at 08:20 , Blogger Angela Darroch said...

Thanks for the lovely comment Zoe

At 25 February 2013 at 08:21 , Blogger Angela Darroch said...

Sorry Mich - they are all gone :-)

At 25 February 2013 at 08:23 , Blogger Angela Darroch said...

Thanks Stacey - the white background was difficult to photograph but then again I struggle with most photos.

At 25 February 2013 at 08:23 , Blogger Angela Darroch said...

Thanks Angie.

At 25 February 2013 at 08:24 , Blogger Angela Darroch said...

Even with the raspberry sauce they are still super rich - but good. Good tip on the gelatin.

At 25 February 2013 at 08:25 , Blogger Angela Darroch said...


At 25 February 2013 at 08:26 , Blogger Angela Darroch said...

Thanks for the lovely comment and for popping over to my blog.

At 25 February 2013 at 08:27 , Blogger Angela Darroch said...

My pleasure and thanks for visiting.

At 8 March 2013 at 10:33 , Blogger Jen Price said...

As much as I love ganach I agree it can be a bit too much this time so I love the sound of the raspberry sauce layer. Thanks for entering into Classic French


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