Chocolate Raspberry Truffle Torte Tart, from Vanille Magazine

Have a Happy Valentine's Day!!

Love Is In The Air..da..dee..da.. (humming the melody by John Paul Young) while preparing these CHOCOLATE RASPBERRY TRUFFLE TORTE TARTELETTE. Isn't that a mouthful? A combination of a creamy dark chocolate truffle, raspberry preserved, served in a mini tart shell (store-bought or self-baked) and topped with tangy sugar coated red-currents. Dark and tangy? This combination works and blew my mind away. Also I couldn't decide whether it should be a torte or tart, so it is now both..a torte and a tart.

Next, I'm excited to announce that the Issue 2: Vanille Magazine will showcase a couple new collaborators and the theme this time is all about L♥VE. Bring on the berries and chocolate. Who could resist them? There will be fantastic savoury and sweet treats recipes to impress your love ones.

These tartelettes are simplicity at its' best. Not only I think they look kind of romantic and not in a cheesy way; they will probably swoon anybody over. Plus they are in perfect bite sizes. Are you feeling some L♥VE?

Serve them cold (it's almost like eating a chocolate truffle coated with a crumbly biscuit crust on the outside) or have them in room temperature . For a romantic after dinner dessert or during a brunch picnic, serve these tarts alongside with Prosecco or Reisling. They really heighten the senses, making them pop; definitely something worth trying.

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Chocolate Raspberry Truffle Torte Tartelette
by Chic & Gorgeous Treats                                          

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* Makes 24 mini tarts.
* Makes a single 8 inches round tart.
*Makes 6 individual medium sized tarts.
* Feel free to use store bought ready-made tart shells.
*Non filled tart shell is best kept up to 2 days in an airtight container.
*Thaw 5-10 minutes before serving.

^INGREDIENTS

Basic Sweet Tart Shell 125g unsalted cold butter, cubed 1 cups powdered sugar, sifted 3 egg yolks 1 1/2 cups plus extra all-purpose flour, sifted 1 teaspoon pure vanilla extract 1 tablespoon ice cold water Chocolate Truffle 3oz semi-sweet chocolate 3oz dark chocolate 6 tablespoons unsalted butter 1 1/2 tablespoon golden syrup 3/4 cup heavy cream, room temperature To Assemble Chocolate Ganache 1/2 cup raspberry preserves Fresh raspberry or sugar coated red-current, to garnish (optional)

DIRECTIONS To prepare Basic Tart Shell: 1.      Using a food processor, blitz flour, powdered sugar and cold butter until it resembles fine bread crumbs. Add the yolks one at a time mixing after each addition until well combined. Then add the pure vanilla extract and ice cold water. Mix for another 1-2 minutes or until the  dough comes together nicely. Transfer sweet pastry dough onto a cling film wrap, shaping into a disk and chill in the fridge for an hour. 2.     Preheat oven to 180°C. Thaw dough for about 10-15 minutes at room temperature. On a dry surface, sprinkle some flour on your work table, and on the rolling pin. Roll the sweet pastry shell to about ¼ inch thick circle. Grease the tart pan with a little butter and sprinkle some flour. Line the tart pan with the dough, repeating the same process, if making individual tarts. Then, transfer the dough back to the fridge and chill for 30 minutes. 3.     Remove tart shell from the fridge. Line it with parchment paper; fill pie shell with dried beans or pie weights. Bake in the oven for about 10-12 minutes, then remove the beans and liners and transfer back to the oven and bake for another 15 or until lightly golden brown in colour. To prepare Chocolate Truffle: 4.     In a double boiler, with a heatproof bowl over simmering hot water, melt together chocolate, butter and golden syrup. Stir occasionally until the chocolate is completely melted and take it off the heat. 5.     Allow chocolate to cool slightly, before stirring in heavy cream. Mixture will appear runny at first; but continue to stir and mix cream and chocolate together. It will start to thicken. As chocolate mixture is fully cooled to room temperature, it will set where it’s more of a  spreadable consistency. Alternatively, you may chill ganache in the fridge for about 15-20 minutes, to help it set. To use, thaw in room temperature for about 2-3 minutes. To assemble tart: 6.     Spread bottom of tart shell with a layer of raspberry preserved. Spoon or pipe soft ganache into prepared tart shell until 3/4 full. Garnish with fresh raspberry or sugar coated red currents before serving. Transfer chocolate truffle torte tart back to the fridge for another 30 minutes. Thaw 5 minutes before serving.

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ENJOY!

xx