Chocolate Cream & Raspberry Tartlets
I love early mornings during the week. The alarm starts singing before six each weekday and at first I pretend not to hear her warning. I play coy, although I finally succumb to the song that ends up playing on repeat in my mind for the next few hours. Once out of bed, I look out the back window and stare at the soft clouds dancing across the sky.
The beautiful beginning.
I head downstairs and start the coffee maker, and at that moment it's the only sound heard in my house. I pull back the curtains in the kitchen and watch the sun skip across my kitchen floor. And I pull up a seat at the high top in the kitchen with my morning cup of coffee and feel blessed that my life has unfolded in this manner. The day is ahead of me but the beginning has set the tone.
Usually while sitting at that table and watching the clock, I start to think about dinner. And I start to drift towards dessert and tartlets and this dessert. I love the explosion of flavour that comes from these small tarts, so I'm often experimenting with the base and the filling. And we're always so happy with the results. So much so, I made this to cap Mother's Day off right.
I recently picked up a few pints of berries from the market and was itching to add them into a dessert. A perfect balance of cream and fruit with dessert. And I love the harmony of chocolate and berries, so this Chocolate Cream & Raspberry Tartlet came to me quickly and without warning.
- 2/3 cup graham cracker crumbs
- 2 tbsp. unsalted butter, melted
- 1 tbsp. icing sugar
- 100 grams cream cheese, room temperature
- 55 grams dark chocolate, roughly chopped
- 1/8 cup creme fraiche
- 2 tbsp. whipped cream (heavy cream and icing sugar)
- handful of raspberries for topping
- Add the graham cracker crumbs to a medium mixing bowl and add in the butter and sugar. Mix together until combined and press into the sides and bottom of spring form tartlet pans. Place in the fridge for 20 minutes to set up firmly.
- Meanwhile, melt the chocolate in a heatproof pan over simmering water. Remove from heat once melted.
- In a large mixing bowl, beat the cream cheese until smooth. In a small bowl, beat the heavy cream and icing sugar until soft peaks form. Add the creme fraiche into the smooth cream cheese and add in the whipped cream. Mix until smooth and creamy.
- Divide the chocolate cream mixture amongst 4 tarlet pans and smooth out with a spatula or the back of the spoon. Top with raspberries and refrigerate until ready to serve.