makes
12
prep
45 minutes
cook
25 minutes
difficulty
Mid
makes
12
serves
preparation
45
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 250 ml (1 cup) créme fraîche or sour cream
Pâté sablée
- 300 g (2 cups) plain flour
- 90 g caster sugar
- 1 tbsp finely grated orange zest
- 60 g (½ cup) ground almonds
- ¼ tsp salt
- 100 g unsalted butter, chilled and cut into 2 cm dice
- 2 egg yolks
Raspberry coulis
- 350 g frozen raspberries
- 75 g (⅓ cup) caster sugar
White chocolate ganache
- 180 g thick cream
- 180 g white chocolate buttons or roughly chopped
You will need 12 × oval tart tins (10 cm × 4 cm × 1.5 cm)
Resting time 30 minutes
Chilling time 45 minutes
Instructions
To make the pâté sablée, place the flour, sugar, orange zest, ground almonds, salt and butter in a food processor and pulse until a sandy mixture forms; there should be no visible pieces of butter. Add the egg yolks and pulse until the mixture just comes together to form a single mass. Transfer the dough to a bowl and squeeze until the pastry comes together to form a ball. Shape into a 6 cm diameter sausage and roll in plastic wrap, twisting the ends to seal. Refrigerate for 30 minutes before using.
Preheat the oven to 170˚C fan-forced (190˚C).
Unwrap the pastry and cut off 12 × 1.5 cm-thick slices, then roll each slice until 3 mm thick. Carefully line 12 individual tart tins with a piece of dough, making sure to push the pastry into the corners of each tin to prevent shrinkage. Pinch off any excess pastry, then press the dough with a fork a few times to prevent it rising during baking. Place on a baking tray and refrigerate for 10 minutes
Place the tray with the lined tart shells in the oven and bake for 12–15 minutes or until golden brown. Leave the shells to cool in the tins to cool completely, then remove from the tins.
Meanwhile, to make the raspberry coulis, bring the raspberries and sugar to the boil in a small heavy-based saucepan over high heat, stirring until the sugar dissolves. Using a blender or stick blender, blend until a puree forms, then transfer to a bowl, cover with plastic wrap and refrigerate until required.
To make the ganache, heat the cream in a microwave-safe bowl in the microwave on high setting for 1 minute or in a small heavy-based saucepan over high heat until hot but not boiling. Remove from the heat, add the white chocolate and whisk until combined and smooth. Set aside to cool completely, then transfer to a piping bag.
To assemble the tarts, spoon in enough raspberry coulis to coat the base of each tart shell well. Fill each shell with ganache and refrigerate for 15 minutes. Place a scoop of créme fraîche or sour cream on top of each tart, then serve.
Note
• While I have used oval tart tins, you could use whatever shaped individual-sized tart tins you have, but keep in mind this may affect the amounts of coulis and ganache you’ll need.
• The pastry can be stored in the freezer for up to 1 month. This pastry cracks easily but don’t be discouraged – use small pieces of the dough to patch any cracks and holes before baking and they will disappear during cooking.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
