Last time I posted the recipe for the pre-baked cases needed for this recipe and today I will post a first recipe for a wonderful filling for the cups. It originates from Yotam Ottolenghi’s book as well.
The cakes need raspberry jam to go inside of them. You could buy already made jam, but I totally recommend making Ottolenghi’s jam . It is so easy and quick to make and it taste so muuuuuuuuuch better than anything you could possible buy. It makes more than you need for this recipe, so just keep it in the fridge and enjoy it as it is. I used frozen raspberries to make the jam and the cakes. It worked perfectly.
- 300 g/ 10.5 oz raspberries
- 100 g/ 3.5 oz sugar
- 40 g/ 1.4 oz raspberries
- 180 g/ 6.3 oz good white chocolate
- 20 g/ 1.4 oz butter
- 90 ml/ ⅓ cup + 1 tablespoon heavy cream
- 6 teaspoons raspberry jam
- 6 pre-baked tartlet cases
- To make the jam place the raspberries and the sugar in a small pan. Bring to a simmer and cook for 7-8 minutes stirring often. Transfer to a glass, cover, let cool and then keep in the fridge.
- To make the raspberry coulis crush the 40 g raspberries with a fork and pass through a fine sieve to remove the seeds. Set aside.
- Chop the chocolate very finely. Place in a bowl together with the butter. Bring the cream to a boil, then pour it over the chocolate and butter. Stir gently until the chocolate has melted and the mixture is smooth and shiny.
- Place 1 teaspoon jam in each pre-baked case. Pour the chocolate over the jam. Spoon ½ teaspoon raspberry coulis on top of each chocolate cup. Swirl the coulis around using a skewer.
- Place the cakes in the fridge and let the chocolate set. Remove 30 minutes before serving.