Chocolate Mixed Berry Tartlets 朱古力什莓撻

These were something I baked in June but I never had a chance to blog about it. My reader U asked me if I have any tart recipe to share. So I flipped over my trust-worthy book The Art and Soul of Baking and found her this vanilla shortcrust dough. I tried making the shells using vanilla bean paste instead of vanilla extract as indicated in the recipe. Sugar amount was also slightly reduced. My first batch was a bit too thick and overbaked. I decided to try them again the next day and the result was perfect! The shells were filled with orange flavored dark chocolate ganache then topped with a variety of berries. I made 10 tartlets and they were all gone within the same day!

這是六月時的作品,EC一直沒時間編寫食譜喔!網友U問EC有沒有撻皮食譜可分享,查閱了天書The Art and Soul of Baking之後,EC為她我到了雲尼拿麵糰食譜。EC用了雲尼拿醬(原食譜是雲尼拿香油)及減了糖試做了一次,撻皮有點兒弄得過厚,表面上色亦有點兒深,隔天試做第二次,效果十分好!EC在撻中注入橙味朱古力醬,再用什莓裝飾表面,一共做了十只迷你撻,即日已全被吃光了。


Chocolate Mixed Berry Tartlets

makes 10 3-inch tartlets


Tart Shells
90 g all-purpose flour
20 g granulated sugar
1/8 tsp salt
55 g cold unsalted butter, cut into pieces
1 large egg yolk
1 tsp vanilla bean paste or pure vanilla extract
1 tsp water

Ganache Filling
80 g dark chocolate, chopped
80 g whipping cream
8 g unsalted butter, softened
1/8 tsp salt
1/8 tsp orange oil

1/2 Tbsp apricot jam (I used no sugar added jam)
1/2 Tbsp hot water
A handful each of blueberries, strawberries and blackberries

Notes: The eggs I use are about 50 g each without shells.


中筋麵粉 90克
細砂糖 20克
鹽 1/8茶匙
大蛋蛋黃 1隻
雲尼拿醬或香油 1茶匙
水 1茶匙

黑朱古力,切碎 80克
淡忌廉 80克
無鹽牛油,室溫軟化 8克
鹽 1/8茶匙
橙油 1/8茶匙

杏脯果醬 1/2湯匙 (EC用無糖果醬)
熱水 1/2湯匙


Directions 做法

Tart Shells 撻皮

Preheat oven to 350ºF/180ºC. Lightly grease and flour 10 tartlet molds. Set aside.

Combine and sift the flour, sugar, and salt in a mixing bowl. Stir with a whisk until thoroughly combined. Add in cold butter cubes. With a hand or stand mixer fitted with the paddle attachment, mix on slow speed (or simply rub everything together with your fingertips) until the mixture resembles bread crumbs or wet sand.

In a small bowl, whisk together the egg yolk, water and vanilla bean paste. Add to the butter-flour mixture and mix until several large clumps are formed. Press with both hands to form a dough. Add about half a teaspoonful of water and mix again if the dough is crumbly and falls apart.

Divide the dough into 10 equal portions and shape each into a ball. Flatten each ball to a disc about 1/8 inch thick then press one into each tartlet mold. Remove any excess that hangs out of the rim. Prick the bottom a few times with a fork.

Arrange molds on a baking sheet and bake for 15 minutes or until the edges are golden brown. Transfer to a wire rack to cool. If the center of the shells have puffed up, press down gently with the back of a spoon.

Ganache Filling 朱古力醬

In a small microwave-safe bowl, heat cream and salt in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter and the orange oil until well incorporated. Let cool to room temperature before using.

Assembly 組合

Combine jam and hot water in a small bowl and mix until fluid. Let cool. Fill each tartlet shell with about one tablespoon of room temperature ganache. After the ganache has set, unmold by turning each tartlet over to your palm. Arrange mixed berries on top of each tartlet. Brush jam mixture on top of the berries for a shiny look and to maintain moisture.


Tartlet shells recipe adapted from The Art and Soul of Baking.  Online recipe can be found here.

If you want to republish this recipe, please link back to this post.

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