Recipe chocolate tartlet with raspberries
Special recipe for delicious chocolate tartlets with raspberries recipe by Olivier Fabing. Best chocolate tartlets recipe with ganache and raspberries for a fancy dinner.
Equipment
Ingredients
Chocolate cake dough
- 200 g chocolate chips (dark)
- 165 g spreadable butter
- 165 g sugar
- 4 egg yolk
- 40 g all purpose flour
- 40 g almond flour (= ground almonds) Important for the moisture in the dough
- 4 egg white
Ganache Chocolat
- 150 g chocolate chips (milk)
- 150 g chocolate chips (dark)
- 125 g whole milk
- 125 g whipped cream
- 3 egg yolk
- 25 g sugar
Topping
- 150 g raspberries
Instructions
- Bring water to a near boil in a saucepan on the stove as a water bath. Place a larger bowl in the water bath so that no water or steam can get into the bowl.
- Fill bowl on the water bath with 200g of chocolate, 165g of butter and 165g of sugar and melt and mix. Then fold in the egg yolks, flour and ground almonds, as well as the egg whites beaten in advance.200 g chocolate chips (dark)165 g spreadable butter165 g sugar4 egg yolk40 g all purpose flour40 g almond flour4 egg white
- Now spread the finished mixture on a baking tray lined with baking paper and bake at
200 °C for about 12-15 minutes. Start 12 minutes timer here - After a short cooling, the finished baked dough is cut out with round metal rings, leaving the dough in the ring and not detached from it - so you need 12 metal rings. Now you start to prepare the chocolate ganache.
- First, the chocolate is heated again in a water bath and let it run to 3/4. In the meantime, you can already boil milk together with the cream (but carefully!).150 g chocolate chips (milk)125 g whole milk125 g whipped cream150 g chocolate chips (dark)
- Mix the egg yolk and sugar mixture with a whisk and - carefully - pour the milk-and-cream mixture on top, stir and heat... keep adding a little heat and stirring constantly (so it doesn't get flaky). Then add the dissolved chocolate and stir until combined.3 egg yolk25 g sugar
- Using a spoon, fill the top half of the cupcakes until they are flush with the top edge. You can put the remaining, unused chocolate mass on a baking paper and let it harden in the refrigerator. This can be used later for decorations.
- DiThe filled cupcakes are now covered with foil and given in the refrigerator for 2-3 hours to harden. Start 120 minutes timer here
- To remove the rings from the cupcakes, place the cold cupcake on a narrow object (such as an egg cup) and slowly and carefully heat the outer metal ring (which then expands) and falls off the cupcake :) The best way to do this is to use a Bunsen burner or creme brulee torch and gently turn the egg cup all the time.
- Now decorate as desired with raspberries or e.g. raspberry ice cream with a chocolate chip.150 g raspberries
Nutrition
Calories: 478kcalCarbohydrates: 49gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 152mgSodium: 117mgPotassium: 204mgFiber: 2gSugar: 41gVitamin A: 587IUVitamin C: 3mgCalcium: 75mgIron: 1mg
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