Raspberry tartlet - 10/04/08
When in doubt about what to bake, the best bet is to go with a traditional dessert such as fruit tart. I know, I know... I baked a fruit tart so many time, but then again each time I made it, everyone seems to love it, so there are no reasons not to make it again and again...
This time, I made the raspberry tart with a little twist by dipping the raspberries into melted chocolate, and therefore adding another layer of taste to the already yummy tart. The reason the chocolate is added is also to cement the fruits to the tart and avoiding the fruits to scatter all over the tart once it is cut into smaller portion.
The shell is make out of a pâte sucrée, then filled with Frangipane (almond, butter, sugar, and egg mixture) then topped with fresh raspberries dipped in chocolate.
Here you can see that the bottom of the raspberries are dipped into chocolate.
The tartlets looks so gorgeous and I can not wait to take a bite of of it.
Raspberries tartlets and French Apple tartlets on a plate.