makes one 9″ tart for pastry crust:
- 1 3/4 cups AP flour (~6 oz/260 grams)
- 7 Tbspn butter, cold and cut into pieces
- 1/4 cup sugar
- 1 egg yolk
- 3-4 Tbspn dried rose buds
- 1 Tbspn rose extract
- 1-2 Tbspn water
- Combine the ingredients in a food processor and pulse just until a dough begins to form.
- Remove the pastry dough from the food processor, form into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
- Preheat oven to 220 degrees C.
- Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh it down with pie weights (or dry beans, which is what I use). If making tartelettes, just prick the bottom of the pastry without weighing them down.
- Bake for 15-18 minutes, until the pastry looks golden.
- Remove from the oven and let cool.
for “hidden” chocolate ganache filling:
- 3 oz. bittersweet or dark chocolate, finely chopped
- 2.5 oz. heavy cream
- 1/2 Tbspn butter
- 1/2 Tbspn Godiva chocolate liquor, optional
- Place chocolate in a heat-proof bowl and set aside.
- In a saucepan, combine heavy cream and butter. Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer. Remove from heat.
- Pour the hot cream onto the prepared chocolate. Let sit for 2-3 minutes.
- Whisk until the chocolate is completely melted and evenly distributed. Stir in the liquor, if using.
- Immediately pour the chocolate into the bottom of the prepared tart crust and let cool.
for pastry cream:
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 egg
- 3/4 cups sugar
- 2 Tbspn AP flour
- 1 tspn vanilla extract
- Bring the milk to just a simmer.
- In a separate bowl, whisk together the egg and sugar. Whisk in the flour.
- Using the simmering milk, temper the egg mixture by adding a little bit of the hot milk at a time, whisking constantly.
- Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon.
- Immediately remove from heat and stir in vanilla.
- Let cool. Once cool, pour on top of the chocolate in the tart crust and smooth. Refrigerate for at least an hour to let it set.
- raspberry-apricot jam (or, just apricot jam)
- In a large saute pan, melt a few tablespoons of jam–how much you’ll need will be proportional to how many raspberries you dare to pile on top of your tart.
- Once the jam has melted, add the raspberries and gently! roll them around the pan so that they are evenly coated with melted jam. Remove from heat immediately and pile away!