I am not the most styled of food blogs. Food styling, props, good composition, angles and lighting are all so beautiful to behold but I just don’t have the time to devote to it. Hence my food shots are usually simple, featuring the said dish, usually on a white plate with no extras.
This time, I went all out and added in some scattered raspberries and put my little tarts onto a beautiful wooden board given to me by my good friend. And, I must say I was really pleased with my photos for once. Raspberries are just so photogenic. And eating them is always a summer treat.
These little tartlets were something that came about from my undying love for French patisserie. I absolutely revel both in the making and eating of pastry. A real weakness of mine. It’s those picture perfect raspberry tarts that always get me when I visit France, along with Caneles (so hard to describe, like a sugar syrup soaked eggy, doughy cake), tastes aux Noix (nut) and taste aux Pruneaux D’Agen (Agen prunes).
So this is a tart that combines many flavours I like to use together. Almond pastry, chocolate creme patisserie and fresh unadulterated raspberries. Sadly, the raspberries are not from the allotment but it won’t be long before they surface, ready to be eaten straight off their canes. They don’t usually make it home but the few that do will get turned into these beauties again!
Since raspberries are in season I will also be linking up to Ren Behan’s SIMPLE AND IN SEASON for June.
Raspberry Chocolate & Almond Tartlets
Makes 12 tartlets
These tartlets are a combination of two different recipes which I will link to but not post as they are not my own.
The raspberry, almond pastry and chocolate creme patisserie tart is something I thought would work together but I am not a pastry chef so I used their exacting recipes and brought them together to create my little tarts.
ALMOND PASTRY.(This makes enough pastry for 24 tarts made in a deep muffin tin and baked blind before filling If you want to make 12 as I did then freeze the rest of the pastry)
CHOCOLATE CREME PATISSERIE. (I halved this recipe which was enough for 12 tartlets)
Raspberries & icing sugar dusting/food styling by ME.