Looking for a perfect summer treat then look no further. These Hazelnut & Raspberry Tartlets have a sweet yet tart flavor which will invigorate your taste buds. This recipe makes 6 tartlets. If you makes these mini tarts please tag me and let me know what your think
Ingredients
Pate Sucree
150g of flour
25g of almond flour
75g cold unsalted butter
75g granulated sugar
2 large egg yolks
1/2 vanilla extract
Raspberry filling
300g raspberry
100g granulated sugar
Juice of 1/2 a lemon
2 tsp unflavored gelatin powder
Hazelnut ganache
100g of chocolate at least 39% cocoa
25g of roasted unsalted hazelnuts
60g heavy cream
Mascarpone frosting
8 oz of mascarpone cheese
1 cup of heavy cream
1/3 cup of confectionery sugar
Directions
1. In a large bowl add the flours and butter. Mix using your hands until the flour and butter resembles bread crumbs. Then add sugar and mix again until combined. Lastly add the egg yolks and vanilla extract and mix just until dough is just formed. Do not over mix. Flatten dough into a disk wrap in cling film and place in fridge for at least 1 hour.
2. Remove dough from fridge and divide into 6 equal pieces. I do it by sight but you could weigh each piece if you like so they are exactly the same. Grease each of your tartlet pans (use ones with removable bottom) with butter. Roll each piece until large than tartlet pan then transfer dough and press it lightly into the shape of the pan and remove any excess. Repeat process for the remaining 5 pans. Prick the dough in each pan with a fork. Place targets in freezer for about 20mins before baking. While they are in the freezer preheat over to 355F.
3. While the tartlets are in the freezer you can start making the raspberry filling. Place all ingredients except the gelatin in a saucepan and bring to a boil. Once it starts to boil let it simmer for about 4-5mins then remove from heat. While the filling is simmering place 3 tbsp of water in a small bowl. Sprinkle gelatin over water and let is bloom for about 4-5 mins. Place gelatin in microwave for 15 seconds or until it turns to liquid. Pour into raspberry filling and stir until combined. Place aside to cool.
4. Prepare 6 pieces of parchment paper to fit the size of the tartlet pans. Once you remove the tartlets from the freezer crumple up each piece of parchment paper then in un-crumple and place it on top of the tartlet and fill each pan with baking beads. Place tartlets in oven for 10mins. Then remove baking beads and parchment and leave in the oven for another 15 mins or until golden brown. Once baked remove from oven and let them cool in their pans for about 5mins. Then remove tartlets from the pans and let them cool completely on a wire rack for at least 30mins.
5. To make the hazelnut ganache first blitz the hazelnuts in the food processor. Break up the chocolate into small pieces and place in a bowl. Place the cream in a saucepan and heat until it starts to boil. Then remove from stove and pour cream over the chocolate. Leave for 5 mins and then whisk in a clockwise direction until fully combine. Then add the blitzed hazelnuts and continue mixing until fully incorporated.
6. Divide ganache evenly between each tart. Then place an even amount of raspberry filling on top of ganache and then place tarts in fridge for at least 4 hours to set.
7. To make mascarpone frosting, first place mascarpone and confectionery sugar in a bowl and whisk using an electric whisk until combined. Then add heavy cream and continue whipping until soft peaks form. Use frosting to decorate top of tarts in a design of your choice. See my video to see what I did.
