Chocolate ganache tartlets with raspberries
( MAKES 12 tartlets )
|2 cups||Plain flour|
|1 Tbsp||Dutch cocoa powder|
|150 g||Butter, chilled and cubed|
|⅓ cup||Water, approximately, chilled|
- Grease a tartlet tray.
- To make the pastry, process the flour, cocoa and butter until it resembles breadcrumbs. Drizzle in the cold water. As soon as the mixture begins to hold together, stop and remove from the processor. Form into a ball, then divide into 12. Roll into discs and line the tart tray. Refrigerate for 30 minutes.
- Preheat oven to 170C.
- Bake the cases blind for 10 minutes. Remove the paper and cook for a further 5 minutes then let cool.
- Put the chocolate, cream and butter into a bowl and sit over simmering water. Let melt then stir until smooth. Spoon into the cases and chill.
- Top the tartlets with raspberries and serve with the extra measure of cream, softly whipped.