Friday, 27 August 2010

Chocolate Frangipane Tartlettes

Including Chocolate and Raspberry Frangipane Tartlettes,  my entry for the September "We Should Cocoa" Challenge, which is being run by Choclette at Chocolate Log Blog, and Chele at Chocolate Teapot. The idea is that the two chocoholics will take it in turn each month to suggest a compulsory added ingredient to be used in conjunction with chocolate products in our baking. It's no hardship for me to include a chocolate baked product every month, and the challenge of using new ingredients may expand my cooking into new areas. The full rules can be found here, and this month's challenge of using raspberries has been set by Chele.

It was actually the use of raspberries which was the hard part of the challenge, as my Chief Tester is famous within the family for showing his dislike of raspberries in a spectacular way (throwing up over Granny's tea table). However, that was more than 20 years ago, and he's too polite to do that now, I hope! But it does mean that I don't often include raspberries in things I want him to eat.  To get over the possibility of him not liking a tartlette with raspberries in, I decided to make half the tartlettes with Nutella instead of raspberry jam.

Raspberry Frangipane Tartlettes

Chocolate Pastry:
150g plain flour
100g butter at room temperature
25g icing sugar
25g cocoa 
1 egg yolk
cold water as needed

Frangipane Topping:
110g soft butter
110g caster sugar
1whole egg + 1 egg white
1 tablespoon plain flour
110g ground almonds or other nuts of choice (I used a mix of almonds, apricot kernels and hazlenuts)

To finish - raspberry jam, Nutella hazelnut chocolate spread, a few flaked almonds, 50g plain chocolate


To make the pastry - Sift the cocoa and icing sugar into the flour, then rub in the butter until the mixture is like breadcrumbs. Mix in the egg yolk and enough water to make a soft but not sticky dough. Knead lightly, then wrap in cling film and chill for 20 minutes. After chilling roll out as thinly as possible and cut out fluted circles to line tartlette moulds (mincepie tray). (I got 18 tartlettes out of this amount of dough).

To make the frangipane topping - Cream the butter and sugar until light and fluffy, then beat in the egg, egg white and tablespoon of flour. Finally, fold in the ground nuts.

To assemble the tartlettes - Put a scant teaspoon of raspberry jam into half the pastry cases, and the same amount of Nutella into the rest, spreading it as much as possible. Top with the frangipane mixture, adding enough to almost fill the cases. Sprinkle the rasberry tartlettes with a few flaked almonds.

Bake at 200C for 10 minutes, then reduce the heat to 180C and cook until the frangipane is golden brown and feels set - roughly another 10 miuntes. Rest in the tin for 3 minutes then move to a wire rack to cool. The frangipane will puff up as it cooks, but fall back as it cools to give a level top.

Nutella  Frangipane Tartlettes
To finish, put 50g plain chocolate into a small plastic freezer bag and heat in a bowl of hot water until the chocolate has melted. Snip a corner off the bag to make a very small hole, then swing the bag about over the tartlettes to allow a free-form trail of chocolate to land on the tartlettes as it runs out of the bag.

Both tartlettes were delicious, the pastry was crisp and the frangipane moist and chewy. Those with the raspberry jam had a tart fruity flavour which went well with the frangipane topping, but those with Nutella were better - the added chocolate flavour really enhanced the flavour of the pastry.


Debs said...

Oh yum. Personally though I'm no lover of raspberry either, would prefer strawberry.

Hope chief taster survived!

Gillian said...

Suelle, nice use of the raspberries. Can I confess that faced with the nutella or raspberry tartlet ... I'd choose the raspberry ... esp with the chocolate base.

Anonymous said...

Suelle, they look delicious!

Chele said...

Fantastic tartlets and a very clever way to include the raspberry element too ;0)
I hope Granny's table and your cheif taste tester have both fully recovered from their previous experience ;0)
Thanks for taking part.

Pam said...

This looks delicious and I love raspberries so could really go for one right now! I'm new here and you have a great blog. Those chocolate cherry cookies below look great. I will be looking around at all the good things!

Suelle said...

Hi Pam, and welcome. Thanks for your kind comments. As you can see, I'm mostly interested in baking, but I'll find time to check out your blog soon.

Lucy said...

These look totally delicious! I love the combination of flavours involved :)

Suelle said...

Thank you, Lucy.

Choclette said...

These look beautifully elegant Suelle and although I wouldn't want to risk any upset stomachs, it would have to be the raspberry ones for me. Wonderful drizzling too. Thanks for participating.