Celebratory Fruit Tarts
These Celebratory Fruit Tarts are simply divine. Filled full of dark chocolate ganache with tart sweet raspberry jam layered on a salty, buttery tart crust, this gorgeous and delicious dessert will bring cheer to any celebration.😊
Servings: 2 5 inch round tarts
Ingredients
Easy tart crust
- 1 cup all purpose flour
- 1/4 cup icing sugar
- 1/2 tsp salt
- 120 g unsalted butter
Raspberry jam
- 1/2 cup frozen raspberries
- Juice from half a lemon
- 2 tbsp granulated sugar
Dark Chocolate Ganache
- 1/2 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 tbsp rum (optional)
For decor,
- Different berries
- Mint leaves, pomegranate and passionfruit (optional)
Instructions
Easy Tart Crust
- Lightly butter, or using baking spray, grease two 5 inch (12.5cm) round tart pans.
- In the food processor, pulse the flour, sugar, cold butter and salt to combine until the pastry starts to come together and form clumps.
- Transfer the pastry to the prepared pans and using your fingers, evenly press the pastry up the sides of the pan and onto the bottom.
- Gently pierce the bottom of the crust with the tines of a fork. This is to prevent the pastry crust from puffing up while it bakes.
- Cover the tart crust with cling wrap and place it in the freezer for 30-40 minutes to firm up. This helps to prevent the crust from shrinking while it bakes.
- Preheat oven to 220C. Place the frozen tart shell on a larger baking tray and bake the crust at the lowest rack of the oven. Bake for ~15 minutes or until golden. Remove from the oven and set aside to cool. Once cooled, un-mould from pan and chill in the fridge whilst making the filling.
Raspberry Jam
- Combine the raspberries, lemon juice and sugar in a heavy bottomed pan and cook on medium heat, stirring constantly.
- Bring to a boil, reduce heat and continue to simmer until a nice thick jam consistency ~ 10 minutes.
- Transfer to a bowl to cool completely.
Dark Chocolate Ganache
- Heat the heavy cream till just boiling and pour over the dark chocolate chips
- Stir briskly until the dark chocolate is completely melted and the chocolate ganache is smooth and has no lumps.
- Stir in a capful of Myers's Rum (optional) and set aside to cool.
Assembly
- Layer on the raspberry jam onto the tart shell
- Layer on the cooled chocolate ganache on top of the raspberry jam, filling it to just a line below the top of the tart shell (do not overfill). Freeze for ~ 30 minutes to set the ganache.
- Decorate with any berries or any combination of fruits preferred. Chill for at least an hour to set the ganache and fuse the flavours.
Video
Notes
If you like this recipe tutorial and like to see more, subscribe to my YouTube channel here 😊
Â
Tips on getting the perfect tart crust every time
- Always use COLD, COLD, COLD butter and work quickly. I used a food processor to pulse the flour, sugar and butter until it formed small clumps. The small clumps come together to form a very malleable pastry which you can work by hand to mould into the tart tin. No rolling is required.
- You can also use a pastry cutter or a fork to work the butter into the flour mixture manually. It will take a bit longer but it should achieve the same. I wouldn’t however recommend using hands as they transmit heat. This is not like rubbing in and we want to keep the butter very cold.
- Allow sufficient freezing time for the tart shells to firm up before baking and always bake from frozen, straight from the freezer to the hot oven. Â
- I don’t blind bake this tart crust as it is stable and usually does not puff up during baking. This is because the tart pastry is poked with a fork before baking which helps to release heat during baking. I always bake the tart shells frozen so that helps to hold its shape well during the 15 minute baking time.
- Occasionally, if there is a little puffing, just poke the tart base gently with a wooden skewer to release the heat. Once the trapped heat is released, the tart crust will bake intact again. See the recipe video @1:12 minute for this.
- Always use a palette knife to hold the bottom when moving the tart shell. Be extra careful handling the shells once un-moulded. Shortcrust pastry is quite crumbly and trust me, a chipped shell spoils even the prettiest looking tart.
- This tart crust pastry is a good make ahead. Once moulded into the tart pan, it can be kept frozen in a ziplock bag or cling wrap for up to a week before use.
- I used homemade raspberry jam for these tarts as some beautiful raspberries were in season but you can easily substitute this with any of your favorite jams. Or check out my 3 ingredient Easy Homemade Strawberry Jam which comes together in just 20 minutes on the stove. To save time, the raspberry jam can be made ahead and stored chilled in the fridge for a week.
- I used dark chocolate couverture chips with 60% cocoa content. Chocolate ganache flavoured with liquors always tastes amazing IMHO and because I made this for Christmas, a capful of Myers's Rum was added for that extra celebration cheer!
- These Celebratory Fruit Tarts keep fresh for 4-5 days chilled in the refrigerator.