Hello you all 🙂
Did you had a great weekend? I finally had a quiet weekend and some time to relax. Yesterday we enjoyed the last summer sunshine at a very nice location we recently discovered. Sitting on a roof garden surrounded by a garden full of vegetables and herbs in the middle of the city felt like a short holiday 🙂 Today we went to a local horse show where they did some horse races. Especially the young horses were super cute and we were again quite lucky with the weather and the sun was burning our skin. I guess this was one of the last warm weekends, the weather gets more and more autumnal… How is the weather in your place like? I actually really like autumn and I already saw some nice autumn fruits and vegetables in the supermarkets and cant wait to get my hands on on them 😉 But for now, I still have a few summery recipes that I want to share with you!
Redcurrant are luckily still in season which makes me quite happy as I just love the tartness of these berries! And I mostly like the combination with dark semisweet chocolate. Hmmmm… I made these little Tartelettes already a few weeks ago, but because I was so busy I had no time yet to share them with you. Luckily you can still buy them and therefore you can also enjoy these Tartelettes now if you want (but of course you could also use other fruits that you like in combination with chocolate). I really loved this combination of very tart berries and semisweet chocolate but if you want you can use milkchocolate or even white chocolate instead if you prefer it a bit sweeter 🙂
- 140g Flour
- 25g Icing Sugar
- 115g Butter, cold and cut in cubes
- 3 Tsp Water, cold
- 0.5 Tsp Lemon Juice
- 150g Chocolate (I used 78% Cacao)
- 100ml Cream
- 200-250g Red Currants
- Start by sifting the flour and icing sugar together in a bowl
- Add the cubes of cold butter and either by hand or using a kitchen machine quickly knead in the butter until you get small crumbles
- Add the water and lemon juice and quickly bring the dough together, don't overwork it!
- Wrap it in clingfilm and chill it for one hour in the fridge
- Butter and flour your tartelettes forms.
- Flour your working surface and roll out the pastry. Add it to the tartelettes forms and use a fork to make small holes in the bottom.
- Add parchment paper and weight it down with baking beans or rice and bake the tartelettes for 20 minutes at 200°C (180°C fan). Remove the paper and bake them for another 3-5 minutes.
- Let the tartelettes cool down on a wire rack.
- Chop the chocolate finely and add it to a heat proof bowl
- Heat up the cream and pour over the the chocolate
- Mix the melting chocolate into the cream by using a whisk.
- Whisk until all the chocolate is melted and you get a thick creamy ganache.
- Divide the chocolate ganache between the four tartelettes (about 2 tablespoons each) and add the berries on top of it.
- Let the ganache set, it is best served chilled. The ganache sets even more when chilled.
- 4 Tartelettes (12cm)