raspberry and white chocolate tarts

it sounds sickly sweet. it sounds unsophisticated. its a play on a very prolific muffin. but in terms of my own creative production it represents an apex. an aesthetic apex. and a rather elegant solution to a glut of tart tins. it was a long lazy day when i happened upon 20 tartlet tins. this incident was closely followed by a catering request. i cant help but wonder how intimately the two were linked. i suspect the latter was an attempt by a primary eater to offset the results of the former. in any (pastry) case, suddenly 20 tarts had to be made. this therefore is the first of a number of tarts which will appear in this space. i have given a recipe for shortcrust pastry. instead of using one large tin, roll this chilled pastry out, cut out circles, and put the pastry into 20 mini tart tins. or use a muffin tray. probably two. this recipe for the filling will make about 10 (max.). for the other 10, use your imagination if you have one. if not, do as i did and refer yourself to a reference book like ottolenghi. i would like to add, not because of any coercive influence, that these tarts were made with BBC worldservice on in the background. the soothing british voices, the calm english panic about the rise of indias economy, the human interest story about little madeleine who disappeared in portugal three years ago, and the exquisite interview technique of the bbc journalist who asked the pertinent question of her parents “are you ever able to laugh?”, provided an intellectual and emotional space in which these tarts were so lovingly and tenderly made. i think they speak for themselves. and they are made in memory of little madeleine. as well as for snow and berry who taught me the true meaning of raspberry and white chocolate.

ingredients

1 quantity short crust pastry – this should be divided into mini tart tins. it will make about 18 pastry cases.

180g white chocolate (very finely chopped)

20g butter – cubed. very little ones obviously.

90ml cream

40g raspberries

6tsp raspberry jam

first mash up the raspberries through a sieve to remove the pips. what this will give you is raspberry coulis. you may have to do this twice if you have a penchant for pureed raspberry and have absolutely no self control so perhaps should amend this to be 80g of raspberries for those restraint-challenged

then chop up the chocolate and butter and put into a heat proof bowl

in a small saucepan heat the cream over medium heat. just as it gets to boiling point remove from the heat and pour over the chocolate and butter. stir with a spatula until all the chocolate has melted and you have a very sexy ganache on your hands

quickly spoon in a teaspoon of raspberry jam into the base of each tart case. (quick because the ganache will set and then it will all, very quickly, fall apart).

pour the chocolate in, over the jam. dont lick the spoon too much…remember what you are licking (refer to ingredients.) it will only end in a stomach ache.

fill the tarts to the rim

then put a small teaspoon of coulis into the centre and with a pointy implement (i used a very groovy cocktail umbrella. it was orange and i think came from the seventies) swirl the coulis around and make it look like something you cannot believe you made. put them into the fridge to set and i think, remove them 15 minutes before serving. i cant say for sure because here, there is no chilling and no serving. just eating.

they are very rich. and potentially sickly but the raspberry elevates it all…as only raspberry can. they are beautiful and if you have 20 mini tart tins and 6 hours free i suggest you make them.

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18 Responses to “raspberry and white chocolate tarts”


  1. 1 jo May 3, 2010 at 9:53 am

    the thing about it is though, snow, is that it’s just too beautiful.

    the kind of beautiful that makes me a little scared of even commenting, because it’s clear that you know so much more about life than i do.

  2. 3 FW May 3, 2010 at 10:01 am

    This one a minor literary gem, handsomely accompanied by a truly National Geographical pictorial.

  3. 4 jo May 3, 2010 at 11:04 am

    Dear Pater Bill,

    Your voice of camomile comforts me when you sing, albeit with just the written word.

    And once again, you’ve hit the proverbial nail here. So rare, these days, to come across one with such keen appreciation of both fine writing and tartlets.

    Sail on, silver girl, sail on by.

  4. 5 pose May 3, 2010 at 12:11 pm

    True beauty in both taste and aesthetic. a certain affected stipple taught me a thing or two about raspberry appreciation and sickly sweet is something i came to enjoy all by myself. perfection in production and the delivery team didnt do too badly either.

  5. 6 pose May 3, 2010 at 1:59 pm

    also housemate drey lord fusty is mightily impressed.

    • 7 schlepseleh May 3, 2010 at 10:43 pm

      i share your penchant for both raspberries as well as sickly sweet. when put together the two are as good as they are on their own and yet, somehow, so much better…all at once. so happy they were liked.

  6. 8 smoo May 3, 2010 at 6:32 pm

    Only six hours required? Worth every second. And every raspberry (although I’d recommend starting with far more than 80g raspberries and a bit more white chocolate too). Those perfect tartlet cases. The splendiferous, artistic tartlet. I’m drooling (not only because of age). If only it were my teeth marks in the sample tartlet. Keep entertaining and inspiring.

  7. 9 Matthieu May 3, 2010 at 10:58 pm

    and to think this is the only post so far about the “Great Tart Weekend” that was of late. theres so many lovely things about these that i have to save my words for my favourites that are surely to be posted soon. ah, the Tart Weekend…sugars, lemons, markets, shops, multiple tart tins, extravagance, decadence, deliciousness and even setting oneself on fire. all for the banquet.

  8. 10 Germima May 3, 2010 at 11:03 pm

    Oooh, I think I just figured out what to put my rhubarb orange compote on next. It’s been searching for a new love connection. Thanks!

  9. 11 mrs peabody May 3, 2010 at 11:11 pm

    oh germima…you utter pillock. you cant mix orange and lemon, not with your bowel condition. the acidity would disrupt your already disruptive bowel movements. and we dont want a repeat of the muscat incident do we? stick to your prune juice love.

  10. 12 farkinell May 3, 2010 at 11:14 pm

    i love tarts, me

  11. 13 Germima May 3, 2010 at 11:17 pm

    Janet, what are you doing here, please don’t be spreading talk of my private life. and besides after the lovely dr caitlin visited i’ve not had anything to complain of.

  12. 14 mrs peabody May 3, 2010 at 11:30 pm

    what i am doing here is not your concern. why i am here and how do i get out is the more pressing question. but while i am here dear, my name is not janet. have you stopped taking your medication? or did you perhaps swing your hockey stick a full 360, banging your noggin on the way round? ill have dr caitlin call round in the morning.

  13. 15 Germima May 3, 2010 at 11:32 pm

    well JANET, arent we in a mood. perhaps you should take some of your psychiatrists advice and stay off the gin?

  14. 16 mrs peabody May 3, 2010 at 11:35 pm

    that wasnt my psychiatrist dear, that was your case worker. silly cow.

  15. 17 Germima May 3, 2010 at 11:36 pm

    oh dear, you are awfully wretched, you really should stop commenting on public blogs dear, you sound like a chav.

  16. 18 jo May 4, 2010 at 9:52 am

    ladies, ladies!!

    germima, i appreciate your spirited commentary and mrs p., i wholeheartedly welcome you to the forum.

    however i must break up your little tete a tete as it is most unladylike and say in all honesty: germima, i believe you should go and check on your sponge cake & mrs peabody, do you not have a dentist appointment you should currently be attending?

    that is all.


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