Yesterday on TV3's Cafe Secrets, Julie Le Clerc made some luscious Dark Chocolate Raspberry Tarts using Orchard Gold raspberries.
Episode 5 - Dark Chocolate Raspberry Tarts
Recipe ©copyright Julie Le Clerc 2012
200g butter, softened but not melted
3/4 cup icing sugar
Pinch of salt
2 tbsp cocoa powder, sifted
2 1/4 cups plain flour
3/4 cup cream
250g Whittakers Dark Ghana 72% chocolate, coarsely chopped
2 cups Orchard Gold frozen raspberries
1 tbsp brandy or liqueur (optional)
Makes these with:
1 To make pastry, place sugar, butter and egg in a bowl and beat to just combine (do not cream the mixture). Add cocoa and flour and mix to combine into a dough. Wrap dough in plastic wrap and chill for 30 minutes to rest.
2 Roll out pastry to 5mm thick. Using a 9cm cookie cutter, cut out 24 circles. Fit circles into the bases of 24 standard muffin tins. Prick bases with a fork and chill for 30 minutes. Heat oven to 200°C.
3 Line pastry cases with small squares of foil and fill with baking beans. Bake for 10 minutes (this is known as ‘blind baking’). Remove foil and beans and return pastry cases to the oven for a further 5 minutes to finish cooking. Remove to cool.
4 Place cream, chocolate and raspberries in a bowl and microwave for 3-5 minutes, to melt.Whisk mixture until chocolate is smooth but there are still lumps of raspberries. Whisk in brandy or liqueur, if desired. Spoon chocolate raspberry mixture into prepared pastry cases to fill and leave in a cool place to set.