I have made tarts before, but this was the first time making mini-tarts. Maybe it would have been best to try out a recipe or two before offering to make several dozen for a graduation party, but alls well that ends well right? This recipe is actually quite easy, and the only complications came from multiplying it, lack of tart containers, and weird time constraints. That aside, I was using recipes from Meg Ray’s Miette cookbook, and they turned out wonderfully. For those of you who are unfamiliar, Miette is a pastry shop in San Francisco, and while I have not (yet) been to the shop in person, everything I have made thus far from the cookbook as been delicious.
This recipe starts with a Pate Sucree Tart Shell. Don’t let the fancy name scare you away, it is simple to make and only has a few ingredients. One thing to note, this recipe along with other tart fillings (see Mini Tarts with Vanilla Pastry Cream and Fresh Fruit) calls for a lot of egg yolks. I decided to save the egg whites for another recipe. I think this is much better than buying the liquid egg yolks in a carton–while they may get the job done, it just isn’t quite the same. Also, my Pate Sucree recipe differs from Miette’s, as I found the dough needed an extra egg yolk and more cream.
So after the dough comes together, it is rolled into a ball and refrigerated. After 30 minutes the dough can be rolled out and pressed into the tart pans. This recipe works not only for mini tart pans like I used, but also for regular sized tarts and quiches as well. The crust is not very sweet, and I could see it working for a savory tart or quiche.
The crust then needs to be placed in the freezer for about 30 minutes more before being baked off, which is a little time consuming, but be sure not to skip this step because it will change the end results. The tart crust needs to be fully baked, because there is no further cooking after the ganache is added to the tart.
I made the tart crusts in advance then stored them in an airtight container the day before I needed them.
For the ganache, mix the chocolate and powdered sugar while the milk is coming to a simmer on the stove. When the milk does simmer, first pour it over the chocolate and stir to dissolve the sugar before transferring the bowl to the top of a pot of simmering water. At this point, stir constantly until the chocolate is completely melted.
Again, this recipe uses more egg yolks, which are incorporated into the mixture by tempering them. Finally, a little butter is added. My ganache looked like it wanted to separate, so I used an immersion blender until the ganache was smooth and shiny. Seriously, it was so beautiful!
I refrigerated the ganache until I needed it, and because the chocolate hardens almost immediately when it is put in the refrigerator, it needs to be warmed up first. After microwaving the ganache for 10-20 second intervals for about 2-3 minutes, once again use an immersion blender to create a smooth finish.
At this point, the ganache can be put in a piping bag and piped into the cooled tart crusts. Then press a raspberry into the top of each and place in the refrigerator until ready to serve!
(Wondering what is in the background behind this Chocolate Raspberry Tart? Check out what I did with the extra egg whites here!)
Chocolate Raspberry Tarts
Pate Sucree Tart Shell Ingredients:
3 1/3 cups flour
1/4 cup sugar
1/4 teaspoon salt
1 cup butter
3 egg yolks
4-6 tablespoons heavy cream
1) Mix the flour, sugar and salt in the bowl of a stand mixer, then add in the butter and blend for a few minutes until it looks like cornmeal/slightly damp sand.
2) Add in the egg yolks and 4 tablespoons of heavy cream and mix thoroughly. If the dough still hasn’t come together, add in more cream 1 tablespoon at a time.
3) Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
4) Roll out the dough and place in the tart mold. Prick the bottom with a fork several times and place in the freezer for 30 minutes.
5) Preheat the oven to 350 degrees Fahrenheit, then bake the tart shell for 12-15 minutes.
6) Remove from the tart mold and let cool completely before filling.
Chocolate Ganache Ingredients:
10 oz dark chocolate
2/3 cup powdered sugar
3/4 cup heavy cream
2 egg yolks
3 tablespoons butter
1) Place the chocolate and sugar in a bowl or the top of a bain-marie, and place the cream in a small saucepan.
2) When the cream comes to a simmer, pour it over the chocolate and stir to dissolve the sugar. Place the bowl over a pot of simmering water and stir until the chocolate is completely melted.
3) In a small bowl, whisk the egg yolks. Add in about 1/2 cup of the chocolate mixture and stir to combine.
4) Add the egg mixture into the rest of the chocolate mixture and stir.
5) Add in the butter and stir until completely incorporated.
6) Use an immersion blender to fully emulsify the chocolate and give it a smooth shine.
7) Refrigerate until ready to use.
Putting it together:
1) Reheat the ganache and stir again with an immersion blender.
2) Scoop the ganache into a piping bag and pipe the chocolate into the tart shells.
3) Place a raspberry on top of each tart, then refrigerate until ready to serve.
Rating: 5/5 absolutely delicious! Especially with the addition of the raspberry, which cuts through the sweetness of the chocolate perfectly. I think raspberry/chocolate is one of my favorite flavor combinations.