White Chocolate and Raspberry Tartlets
Josie Price |
These White Chocolate and Raspberry Tartlets are light and zingy - a perfect sweet-treat for the summer months!I recently went along to a rather delightful brunch event hosted by Bonne Maman - the lovely jam people - and amongst lots of other things, tried one of these white chocolate, berries, filo, bad-boy-combo-tart-thingys and felt it essential that you all have the recipe. Now go! Go bake. Immediately! (MAKES 12 MINI TARTLETS) Ingredients: 125 g (4 oz) filo pastry 25 g (1 oz) butter, melted 8 tbsp Bonne Maman Raspberry Conserve 1 tbsp fresh orange or lemon juice 12 small raspberries 12 blueberries For the mousse 50 g (2 oz) good-quality white chocolate, plus extra to decorate 1 x 150 ml carton double cream 1 sheet of leaf gelatin 1 small egg, separated 25 g (1 oz) caster sugar To decorate Fresh mint sprigs Icing sugar Method:
- Preheat the oven to 190°c (fan oven 170°c), gas mark 5. Invert 6 small dariole moulds on a baking sheet.
- Cut each sheet of filo pastry into about 6 rectangles and keep them covered with a damp tea towel while working. Using half the pastry, drape the rectangles in twisted layers over the moulds, brushing very lightly with melted butter between each one.
- Bake in preheated oven for 9-10 minutes until pale golden and crisp. leave to cool for 10 minutes, then ease the moulds. Repeat with the remaining pastry to make 12 tartlet cases.
- To make the mousse, chop the chocolate into 50 ml (2 fl oz) of the cream, in a heatproof bowl and melt slowly over a pan of gently simmering water.
- Cut the leaf gelatin into small pieces, put a bowl with 2 tablespoons water and leave to soak for 10 minutes. Pour the gelatin and water into the chocolate cream and stir gently until dissolved. Stir in egg yolk.
- In a clean bowl, whisk the egg white until it forms soft peaks, the gradually whisk in all the caster sugar until stiff. In a separate bowl, whisk the remaining cream until it just begins to hold its shape.
- Put 1 teaspoon of conserve into the base of each tartlet case. Using a metal spoon, fold the egg white and whipped cream into the chocolate and spoon immediately on top of the conserve. Chill for at least 30 minutes to set.
- Stir together the remaining conserve with the citrus juice and gently fold in the raspberries and blueberries. Just before serving, spoon the fruit onto the chocolate mousse, decorate with mint sprigs and a dusting of icing sugar.
- To prepare ahead, complete the filled filo tartlets and freeze. Stir the fruit into the conserve about 2 hours before needed and chill. Thaw the tartlets in the fridge for 20 minutes, top with fruit and serve.
- If you don't want to make the tartlets, spoon the conserve into small shot glasses, top with the mousse as above and chill to set.
- If you don't have dariole moulds to shape tartlets, use scrunched up balls of kitchen foil.