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 raspberry, and and chocolate 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!
Raspberries are the One Ingredient for this month so I am sending this recipe over to One Ingredient hosted by Nazima at FRANGLAIS KITCHEN & me on alternate months.
I am also sending this to ALPHA BAKES. This month the letter is “R”. Perfect! This month’s host is Ros at The more than occasional baker and her co-host is Caroline Makes.
Also, Jen at Blue Kitchen Bakes CLASSIC FRENCH challenge is “French Fruit tart” so this is for her too.
Since raspberries are in season I will also be linking up to Ren Behan’s SIMPLE AND IN SEASON for June.
Finally I am also entering my tarts into FOUR SEASONS FOOD co-hosted by Anneli at Delicieux and Louisa at Chez Foti. The theme is picnic food & outdoor nibbles.
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.
I always think your photographs are lovely, a super match for your stunning recipes, these look particularly good and have made me feel very hungry!
That’s good of you to say Jude, think raspberries are particularly photogenic!
These look so pretty and I think the chocolate creme patisserie is a great pairing with the raspberries. Thanks for entering into Classic French this month 🙂
Thanks Jen, I do love my French fruit based tarts!
What pretty tartlets. Love the idea of chocolate creme patissiere.
And the raspberry does cut the heaviness of the creme very nicely.
Yes, you do need a fruit like raspberries to cut through the rich pastry cream. They are little but very rich!
Lovely shots Laura, well done. Food styling is not my thing either, it requires space as well as time and I don;t have it. Having said that, your photographs are always really good and I actually like simplicity. I too have made chocolate and raspberry tarts, but mine were done with white chocolate. Yours look and sound delicious. I’ve been meaning to make caneles as I’ve never tried them – one day I will get around to it.
Me too, must make caneles at some point. We have been on the same wavelength about raspberry tarts this month!
I’m so with you on French pâtisserie Laura – their taste and presentation is a thing of great beauty. Kudos to you for lovely, clear photos and a delicious recipe. My mind is now thinking of sweet treats 🙂
Thanks Jac, I do love pastry, so hard to beat 🙂
What gorgeous little tarts of summer loveliness! Great photo! Big canele fan here too, as well as French fruit tarts. Thanks so much for your lovely picnic perfect entry to the Four Seasons Food challenge.
No problem Louisa, a great new challenge!
These look utterly delicious Laura and your photos always look fab. Like you, I don’t style my photos for the blog – I actually prefer seeing more natural photos in situ and yours are always great. Your food invariably looks divine.
That’s very kind Charlotte. Thank you!
Seriously lovely looking tartlets!! Your photos are great and the idea of pairing the chocolate ganache with those raspberries has made my mouth water – literally! Fb entry into Four Seasons Food 🙂
As always, these look beautiful *and* scrumptious. It is nice to have time to style and follow the light and all that, but as a fellow full-time worker with a demanding family (in the nicest possible way!) I just try my best with the time and light allotted to me. I am usually making food for my workshops (3 courses for 12 people, 2x a day sometimes) and needing to get it in the car, so stopping and styling isn’t an option I can often take. We try our best though. And truly this looks divine, without or without your pretty wooden board!
Lovely recipe, it includes all my favourite things! And your photos are very impressive – I’m going to pin them!
That is lovely thanks Katharine!
Your pictures are stunning – I love the simplicity of it and the raspberries really do stand out. These tartlets sound heavenly too – what’s not to like when there’s pastry involved? 🙂 Thanks for entering AlphaBakes.
Agree Ros, pastry is hard to beat!