by Heather Harris Brady
Of all the fruit I have to say black raspberries are my favorite. On the farm they grew wild in our woods and on the long, lazy afternoons of summer vacation I’d head out there with a pile of books, snacking on huge handfuls of berries warm from the sun. At least around here now they are somewhat rare and if perchance you can find some, don’t refrigerate them. Just rinse and enjoy ASAP.
When I found these at our local farm market I was probably too excited, but that happens. Since it was now an Occasion, I broke into the stash of chocolate I shipped home from San Francisco. I paired the black raspberries with this Ghirardelli Cabernet ganache and it was a match made in heaven. (Note this is NOT a sponsored post. . .if you can find another fruity chocolate then full speed ahead.)
These petit fours go together really quickly, especially if you’re using a frozen portion of pie crust. Hands on time is about 15 minutes!
Black Raspberry Ganache Tartlets, Makes about 16 2″ tartlets
One 3.5 oz. bar fruity dark chocolate
1/2 c. heavy cream
One 9″ pie crust (dough recipe here)
Fresh black raspberries or blackberries for garnish
Preheat the oven to 400. Heat the cream on medium in a small saucepan. Break the chocolate into the cream and whisk until melted.
Set the ganache aside while you make the shells.
My recipe makes enough for a double-crust pie, so you can wrap and freeze the other half for later. Roll out the dough and cut circles with a 2″ cutter. The 2″ circles fit nicely into the mini-muffin pans.
Poke the shells all over with a fork and weigh them down.
Bake for about 10 minutes, until lightly golden. Remove the weights and cool the shells.
Fill the shells with the ganache. I used a spoon but if you want them really neat you can put the ganache in a pastry bag instead.
Put the filled shells into the refrigerator for about 30 minutes, so the chocolate can set.
Lightly center a fresh black raspberry on each one and serve!
One year ago: Cheesecake Ice Cream with Cherries Jubilee