Chocolate and raspberry tartlets using a Silvercrest Monsieur Cuisine
Monsieur Cuisine Plus, Monsieur Cuisine Connect, Monsieur Cuisine Smart
(5)
Preparation time
30 min
Total time
104 min
Servings
6
Calories / Serving
463 Cals
Difficulty
Easy
Indulge your taste buds with these delightful chocolate and raspberry tartlets, a perfect marriage of rich dark chocolate and tangy raspberries nestled in a buttery pastry. Originating from the French patisserie tradition, these tartlets are like little love letters to your palate, each bite bursting with flavor and texture. Fun fact: the combination of chocolate and raspberries is not just a match made in dessert heaven; it’s also a classic pairing that has been adored since the 18th century! So, whether you're celebrating a special occasion or just treating yourself, these tartlets are sure to impress and satisfy your sweet cravings.
Ingredients
- 150 g Flour t55
- 75 g Butter
- 75 g Granulated sugar
- 1 Egg
- 500 g Whole milk
- 50 g Cornflour (maïzena)
- 150 g Dark chocolate
- 150 g Raspberry
Steps
- Preheat the oven at 180°C.
- Add 150 g of flour t55 in the food processor bowl.
- Cut in pieces, and add 75 g of butter in the food processor bowl.
- Add 25 g of granulated sugar in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Add 1 egg in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Mix knead: 1:00min / 0°C / Speed 3.
- Roll out the dough and cut circles to fit your tartlet molds.
- Press the dough into the molds and prick the bottom with a fork.
- Cook in the oven during 10min.
- Coat 500 g of whole milk in a saucepan.
- Heat the milk over medium heat.
- Add 50 g of cornflour (maïzena), 50 g of granulated sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 2.
- Add the hot milk and mix until the mixture is smooth and uniform.
- Mix manual: 10sec / 0°C / Speed 3.
- Cut in pieces, and add 150 g of dark chocolate in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Let the mixture cool down.
- Pour the chocolate cream over the tartlet bases.
- Add 150 g of raspberry on a Preparation name.
- Setaside the Preparation name in a fridge let cool during 1h .
- Garnish with fresh mint leaves before serving.
