Description
Adorable little tarts made with puff pastry shells filled with luscious chocolate pastry cream and raspberry jam and topped with fresh raspberries for an elegant Valentine’s dessert that’s super simple to pull off.
Ingredients
Scale
- 1 pound Puff pastry: either 1 pound of homemade puff pastry or frozen, (454 g)
- 1 large egg white
- 1 Tablespoon granulated sugar
- 7 Tablespoons raspberry jam
- 1 batch chocolate pastry cream, chilled
- 6 ounces fresh raspberries (170 g)
Equipment
- Round cookie cutters: 3 1/4″ and one slightly smaller
- Pastry bag or ziploc bag
- Decorative piping tip
Instructions
- Make chocolate pastry cream: If you haven’t already, make a batch of chocolate pastry cream. If you’re in a hurry, follow the quick chill directions in the recipe.
- Roll: roll defrosted puff pastry into a sheet that is 1/8″ thick. If you’re working from store-bought frozen puff pastry, you just need to unroll the sheet and roll it enough to smooth everything out.
- Cut: Cut 3 and 1/4″ rounds with a biscuit cutter from the puff pastry. Place the pastry on a parchment lined sheet.
- Score: Use a slightly smaller cutter to press down the down on the inside of each puff pastry circle. Do not press down deep enough to cut through the bottom. If you do, the shell could leak the filling later on. If you don’t have a smaller cutter, you can score the dough in the same way with the tip of a paring knife.
- Glaze: beat up the egg white with a fork. Lightly brush each dough circle with egg white, and then sprinkle each with a little granulated sugar.
- Bake: Bake the pastry for 15-18 minutes until well-puffed and crispy with golden edges.
- Press down: Press down the puffed centers of each pastry shell.
- Fill: Spoon in about a teaspoon of raspberry jam into each shell. Fit a pastry bag with a decorative tip and scoop in the chilled pastry cream. Pipe a rosette of pastry cream to cover the jam and fill the shell up to the top.
- Top: Top each pastry with a few fresh raspberries.
Notes
Work ahead: You can make the pastry shells up to a week ahead of time. Store them at room temperature in an airtight container. The pastries are best if you fill them right before serving, but you can fill them up to a day ahead, storing them in a closed container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Pastry
- Method: Oven
- Cuisine: French
