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These tarts may have a lot in common with my “white chocolate and raspberry tart” (where I was looking for the combination of raspberries, coconut and the creaminess of white chocolate…), but they are still unique! I learned this recipe from a great chef and I give it to you without changing anything. The ganache is really surprising with its fresh ginger and lime zest.
Recipe for 6 raspberry tarts with lime ginger ganache:
Sweet dough:
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
Lime ginger ganache:
-the zest of a lime
2-3 centimeters of fresh ginger
-120g of full cream
-200g of white chocolate
-250g of fresh raspberries
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the food processor. Or by hand!
Add the beaten egg ahead of time and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!
Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt! ) on a pastry base.
Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Let it rest on a baking sheet lined with parchment paper in a cool place for one hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If you have done the job right, you can see the right angle!
Then prepare the fresh ginger and lime ganache.
Grate the lime zest over the liquid cream in a saucepan.
As well as fresh ginger. The number of centimeters depends only on the size of the piece chosen.
Place the flavored cream on low heat and bring to a boil.
Pour over the white chocolate pieces (or the ivory cover pellets like me in the photo).
Mix well to melt the chocolate.
If necessary, place on a double boiler or in the microwave for a few seconds to melt everything.
Pour into baked pastry shells and place in refrigerator.
After one hour, remove the tarts and place the fresh raspberries.
Decorate as you wish. I used gold powder and gold leaf. Chill until ready to serve (at least two hours).
