Raspberry Almond Chocolate Tarts are a lovely filled biscuit. The filling for these has raspberry jam, ground almond and grated, or chopped, chocolate. The pastry for the tarts has the consistency of a crisp and tender biscuit, or cookie.
These are actually based on an Italian Christmas favourite, Bocconotti. Although Christmas has passed I still wanted to make some, and I must say I am very glad I did. Often bocconotti are made using grape jam. However I decided I wanted to use raspberry jam since I love how that tastes combined with chocolate.
The recipe is actually quite easy to make. It does, however, takes some time. That is because the pastry/biscuit dough needs to be chilled for at least an hour before using it. But, other than that making the dough, rolling out and making the filling are all very easy. In fact those are the three steps to making these delightful treats.
The dough should be smooth and moist. I used 1 medium egg and an additional egg yolk, which would be large in the USA. However I also weighed mine egg and yolk to ensure that I had a combined weight of 80g, just under 3 ounces. A little extra egg white can be used if the weight is less, or if the dough is not quite moist enough.
This type of tart/ biscuit is often made in little fluted moulds. But they can also be made using a bun tin, or something similar.
As I mentioned the filling is a paste of jam, almond and chocolate. The ration of each is a matter of personal preference and I opted for quite a thick paste, but still very moist. For anyone wishing for a thicker paste the ratio of ground almonds to jam can be increased.
My Raspberry Almond Chocolate Tarts
I baked my tarts/biscuits for 20 minutes. That was the perfect amount of time as they had begun to get a nice colour on the top. The dough was fully cooked too.
I left them in the moulds for a few minutes and then transferred them to a wire rack to cool completely.
Then I had a taste, which was a real treat in the mouth. The pastry had the texture of a crisp and tender biscuit/cookie and the filling was soft and moist. the filling had the sweet tartness of raspberry, combined with the richness of the dark chocolate. The ground almonds served to give a nice thickness to the texture.
Altogether these worked very well indeed.
Another fairly easy recipe is: Jam Tarts – Quick & Easy.
Raspberry Almond Chocolate TartsCourse: Biscuits, Cookies, Pies, TartsCuisine: ItalianDifficulty: Medium
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
100g(1/2 cup)caster sugar
100g(7 tbsp) cold unsalted butter, cubed
1 medium egg (large in USA)
1 medium egg yolk(large in USA)
4g(1tsp) baking powder
250g(3/4 cup) raspberrry jam
50g(1/2 cup) ground almonds
56g(2 oz) dark chocolate, grated or chopped finely
- Place the flour, baking powder and sugar into a bowl, or into a food processor.
- Mix together to combine.
- Add the butter and rub into the dry mixture(or pulse in the processor) until it all resembles fine breadcrumbs.
- Add the eggs and mix again until the mixture begins to clump.
- Tip the mixture onto the work surface and gently knead for no more than a minute to form smooth, moist, dough.
- Form the dough into a ball and flatten a little into a disc and then place it in plastic wrap and chill for at least an hour.
- Preheat the oven to 180C/160C Fan/350F.
- Grease 12 small fluted moulds or a 12 hole bun tin, or similar.
- Divide the dough into two parts, one of 2/3 and one of 1/3.
- Roll out the 2/3 portion of dough on a floured surface, to a thickness of 5mm/1/4 inch.
- Use a cookie cutter to cut discs of about 9.5 cm(3 3/4 inches) or large enough to line the base of the moulds.
- Place the discs into the moulds, pressing onto the base and around the side. Then remove any excess dough.
- Re-roll the excess dough to all the moulds.
- Place the jam, almonds and chocolate into a bowl and stir into a paste.
- Spoon the paste into each of the pastry-lined moulds. That will be a good 2 teaspoons.
- Roll the remaining 1/3 portion of dough and cut out discs of about 7cm(2 3/4 inches) and press them onto the top of the moulds, again removing any excess.
- Bake the tarts/biscuits for 20 minutes until they begin to colour and the pastry is fully cooked.
- Allow the tarts to cool in the moulds for about 10 minutes then transfer them to a wire rack to cool completely.
- If desired dust the tops with some icing sugar.