Every Friday I would look forward to the little faux market that these vendors set up in the hospital corridor. Seriously, who would have thought? Fresh fruits in their glorious shapes, with a dedicated table for mixed nuts and ‘healthy’ varieties- acai berries, flaxseeds, sunflower seeds and even the rare find pine nuts that remain elusive in local grocery store. So every Friday I would take a quick break, stroll along the makeshift stalls, marvel in the latest finds and splurge! Last week was punnets of blackberries and raspberries that caught my eye. They are by no means cheap, but certainly fresh.
If you are familiar with Great British Bake Off then you would remember the display of raspberry tarts in their captivating ad. So that’s what I did. Raspberry Chocolate Ganache Tart, but made extra special with spelt flour crust and honey. Almost healthy! And extremely delicious!
I had some ganache that I made earlier for filling macarons, so off it goes as the filling, it is almost a no-bake dessert. The dough was made in a breeze thanks to the new food processor, and within minutes a smooth ball was formed and ready to roll. I had medium tartlets in mind, or even a big round one but thanks to my disorganised self I could not find the pan just when I needed it! Has that happened to you, they will miraculously ‘reappear’ when you are looking for something else. So plan B was executed, long rectangle pan it had to be, and with remaining dough we even got few mini tartelettes.
For those looking out for baking ideas to serve during this Eid / Hari Raya, look no further. These tarts will win you over, and if you are new to spelt flour, then this is a great recipe to get you started. Check out my other cake recipe using spelt flour, which is equally festive and delicious. Also check out tips on blind baking the tart crust here.
- For the crust:
- 160g spelt flour
- 90 g cold butter, cubes
- 1 tsp salt
- 30g cocoa powder
- 2 tbsp honey
- 1 large egg yolk
- 2-4 tbsp ice cold water
- For the filling:
- 100ml dark chocolate 56% cocoa butter
- 80mls double cream
- 1 tsp vanilla extract
- a pinch of salt
- Raspberries ( 1 punnet)
- Mix all the ingredients listed under crust, except the water, in a food processor.
- Pulse until the ingredients are well combined, and add water just enough for the dough to come together.
- If not for use immediately, cover in cling film and refrigerate for up to a week or freeze for 3 months.
- Roll the dough to 1 cm thickness and fill a tart pan of your choice. If making tartelettes, pinch dough to size of golf ball and press into tart mould.
- Line with baking paper and fill with ceramic baking beans, then bake the crust for 25 minutes at preheated oven of 200C ( for large round or rectangle pan ), tartlettes will only need 12-15 mins of baking.
- Prepare the filling:
- Simmer the double cream with salt and vanilla extract.
- Once the bubbles appear, remove from heat and combine in the dark chocolates.
- Let the ganache cool slightly before filling into the tarts.
- Garnish top with raspberries.