Mini fruit tart redux. This one is filled with chocolate pastry cream. In my personal opinion, it's even better than plain vanilla!
Mini Chocolate Raspberry Fruit Tarts:
(makes 24 mini tarts)
1 recipe basic pastry crust
1 recipe basic creme patisserie
1/2 c high-quality dark chocolate, chopped
1/4 c heavy cream
1 small carton raspberries
Powdered sugar, for dusting
Directions:
Make basic pastry crust recipe, bake mini tart shells, let cool.
Meanwhile, make the pastry cream. While you are stirring the cream and waiting for it to thicken, melt the chocolate and cream in another small saucepan. Once smooth and melted, stir into thickened pastry cream. Remove from heat, stir to incorporate, cover with plastic wrap and chill.
Assembly:
Gently fill cooled pastry shells with chilled chocolate pastry cream with a small spoon or pastry bag. Top with a raspberry. Dust with confectioners sugar if desired - I only recommend that if you have something to hide...otherwise, it just obscures the prettiness of the fruit, cream and shells. Serve immediately or store covered in the refrigerator until ready to serve.
1 comment:
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