CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Raspberry and Pear Chocolate Tartlets

1

  • Overview
  • Ingredients
    17 items
  • Directions

Treat yourself to these delightful Raspberry and Pear Chocolate Tartlets. Made with SASKO flour and FIRST CHOICE butter, these tartlets are infused with the sweetness of poached pears, the tartness of raspberries, and the richness of chocolate. A perfect combination of flavors in every bite.

Pears

  • 250 ml water
  • 250 ml white wine (optional)
  • 250 ml (200 g) sugar
  • Seeds of 1 vanilla pod
  • 6 small pears, peeled and halved
  • 100 g ripe raspberries, crushed
  • Few drops red food coloring

Pastry

  • 100 g butter
  • 400 ml (210 g) cake flour
  • 50 ml cocoa
  • 1 egg yolk mixed with 60 ml ice water

Filling

  • 180 g butter (at room temperature)
  • 150 g caster sugar
  • 180 g ground almonds
  • 45 ml cake flour
  • 30 ml sifted cocoa
  • 3 eggs

TO COOK THE PEARS

  • Place the water, white wine, sugar and vanilla seeds in a saucepan on medium heat and stir until the sugar has dissolved. Add the crushed raspberries and red food colouring and bring the syrup to a boil.
  • Add the pear halves and poach the pear halves – until just soft
  • Drain and cool completely.
  • OPTIONAL: reduce the left-over syrup to serve with the tartlets

TO MAKE THE PASTRY

  • Sieve together the flour and cacao. Rub the butter into the flour mixture
  • Add most of the liquid and cut it into the flour with a knife to make a soft dough. (OR use your food processor to make the dough)
  • Let the dough rest in the refrigerator for 30 minutes.
  • Roll out on a lightly floured surface to about 3 mm thick.
  • Line 10 or 12 small loose bottomed pie dishes with the pastry.
  • Preheat the oven to 180 °C.

TO MAKE THE FILLING

  • Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition.
  • Add the almonds, flour and cacao and mix in gently to make the filling.   Divide the filling evenly between the pastry lined pie dishes and spread it lightly.
  • Arrange the poached pear halves on the filling. (Pears halves can be cored and cut into fan shape)
  • Bake for 10 minutes and then lower the oven temperature to 170 °C and bake for another 5 minutes until cooked.

Cool completely and dust with icing sugar.  Serve with chocolate shavings and more fresh raspberries.