My Little Secret

My Little Secret – Tartelette

My Little Secret

08.08.2006

Helene Dujardin
(Senior Editor)
6 Comments

My idea of food heaven is raspberries, chocolate and whipped cream. I always look for ways to put them together and come up with total food porn. It was scorching hot today and while at lunch with my friend Sarah, we were devising plans on how to stay cool and fresh and the only thing that came to my mind was to eat a big bowl of fresh, plump raspberries…. we had to stop by the store on the way home and voila… 10 minutes top of baking and 1 hour later here it is:
Chocolate filled Raspberries and Cream:
I have to admit that I cheated for the crust and bought those mini graham cracker crusts. I brushed them with a beaten egg and put them in the oven for 10 minutes at 35o. I inverted them when they came out of the oven and let them cool completely. Tap the top gently until the crust falls from its aluminium case.
In the meantime:
Whip 1 block (8 oz) softened cream cheese with 1/3 cup sugar and zest of one lemon.
Whip 1/3 cup heavy cream to medium stiff peaks and gently fold into the cream cheese.
Spoon into the shells. Refrigerate until the cream gets a little stiff.
For the raspberries:
Prepare a simple ganache with 3/4 cup heavy cream heated up and stir in 1 cup chocolate chips. Let stand for 2 minutes and gently stir until all the cream incorporates in the chocolate. Refrigerate until of spoonable consistency. Fill a pastry bag with a plain tip and fil the cavities of some nice looking raspberries (1 pint was enough for 6 tarts). Let the ganache filled fruit get hard in the fridge.
When ready to plate position the raspberries on the cream and dust with powdered sugar.
I don’t want to know what these would be like with mascarpone…ok…I DO want to know!