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Raspberry White Chocolate Tartlets with Mascarpone

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Add to Flipboard Magazine. Fuente: angiesrecipes - View all news from this site
Raspberry White Chocolate Tartlets with Mascarpone Raspberry White Chocolate Tartlets with Mascarpone

Raspberry White Chocolate Tartlets with Mascarpone






http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Featuring a refined sugar free hazelnut chocolate spelt crust and filled with a smooth raspberry cream and topped with fresh raspberries and grated white chocolate, this raspberry mascarpone chocolate tart is bound to be a perfect summer favourite. If you are short on time, then skip the crust and just fill the cream in glasses. Feel free to use strawberry or blueberry.
Chocolate Hazelnut CrustRaspberry Mascarpone Filling

150 g Spelt flour
50 g Hazelnut meal
2 tbsp Dutch-processed cocoa powder
50 g Erythritol granules
125 g Butter, chilled and chopped
Pinch of salt
2 tbsp Iced water

200 g Raspberries, fresh or frozen
180 g Mascarpone
100 g Sour cream
2 tbsp Erythritol granules
50 g White chocolate, melted
5 g Gelatine granules
30 ml Water
Fresh berries for garnishing
Grated white chocolate for garnishing
Mint leaves for garnishing

To make the crust, in a medium bowl, using fingertips, rub spelt flour, hazelnut meal, cocoa powder, erythritol granules, butter and a pinch of salt together until mixture resembles coarse meal. Add in iced water and mix with a knife until dough comes together. Shape dough into a disc. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
Roll the dough out on a lightly floured piece of baking paper to 3mm thick. Use the pastry to line the prepared tart pans. Using a fork, prick the bottom of the dough all over and chill for 30 minutes.
Position the rack in the centre of the oven and preheat the oven to 180C/350F. Grease four 12-cm loose-bottomed tart pans. Line the tart shells with baking paper and fill with pastry weights or baking beans, bake for 12 minutes then remove paper and weights or beans and return to the oven for a further 5 minutes. Remove and cool completely.
Cook raspberries in a saucepan over low heat for 2 minutes or until beginning to break down. Strain through a fine sieve into a bowl. You will need 100 ml raspberry puree. Set aside.
Process the Mascarpone, sour cream, raspberry puree and erythritol in a food processor until smooth. Add the white chocolate. Process until combined.
Sprinkle the gelatin over the cold water. Let stand for 5 to 10 minutes. Heat in a microwave for 30-40 seconds and stir until completely dissolved. Cool slightly and add the gelatine mixture to cream cheese mixture and beat until smooth. Pour into prepared pan. Smooth the surface and chill for 4 hours or until set.
Garnish the tartlets with fresh raspberries, grated white chocolate and mint leaves. Serve immediately.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Eat,Drink And Be Merry!

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Source of news: angiesrecipes
Source of publication: 06-07-2017 19:18
visto: 0

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