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Painted Chocolate Fruit Tartlets

Painted Chocolate Fruit Tartlets recipe image
These Painted Chocolate Fruit Tartlets are a stunning dessert that balances crisp, buttery pate sable shells with a luxurious chocolate lining. The interior is filled with a light, tangy creme fraiche whipped cream that pairs perfectly with fresh seasonal fruits like berries, figs, or stone fruits. The "painted" technique creates a beautiful glossy shell that protects the pastry from sogginess while adding a decadent chocolate flavor. They are perfect for elegant dinner parties, bridal showers, or as an impressive yet manageable make-ahead dessert.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 209
Dietary: Vegan
Description
These Painted Chocolate Fruit Tartlets are a stunning dessert that balances crisp, buttery pate sable shells with a luxurious chocolate lining. The interior is filled with a light, tangy creme fraiche whipped cream that pairs perfectly with fresh seasonal fruits like berries, figs, or stone fruits. The "painted" technique creates a beautiful glossy shell that protects the pastry from sogginess while adding a decadent chocolate flavor. They are perfect for elegant dinner parties, bridal showers, or as an impressive yet manageable make-ahead dessert.
Directions
  1. 1
    Prepare the pate sable dough according to your recipe, then wrap it in plastic wrap and chill for at least one hour or up to 3 days.
  2. 2
    Remove the dough from the refrigerator, knead it briefly into a 12-inch log, and cut into even pieces based on your tartlet mold size (8-10 pieces for 4-inch, 12 for 3-inch, or 14-16 for miniature).
  3. 3
    Lightly dust a piece of plastic wrap with flour, place a piece of dough on it, cover with another piece of plastic, and flatten with your palm.
  4. 4
    Roll the dough out to a thickness of about 1/8-inch, ensuring it is about 3/4-inch larger than the mouth of your tartlet mold.
  5. 5
    Peel the dough off the plastic and center it over the mold, using floured fingers to gently press it into the bottom and sides.
  6. 6
    If using tartlet rings, rotate the ring on a floured surface while pressing the dough against the bottom and sides with floured thumbs to form a square bottom edge.
  7. 7
    Place plastic wrap over the top of the mold and press down with your hand or a small rolling pin to cut off excess dough; if using rings, shave off excess with a paring knife.
  8. 8
    Remove the plastic and press the dough up around the sides so it extends slightly above the rim, then dock the bottom a few times with a fork.
  9. 9
    Place the filled molds in the freezer; if using rings, place them on a sheet tray in the freezer. Repeat with remaining dough.
  10. 10
    Preheat oven to 375 degrees Fahrenheit (191°C).
  11. 11
    Place the frozen tartlet molds on a sheet tray and bake immediately for 10 to 15 minutes, until the bottoms begin to color and edges are lightly browned.
  12. 12
    Remove from oven and cool completely on a rack; if using rings, slip the ring off and transfer the shell to the rack with a spatula.
  13. 13
    Tip the cooled shells out of the molds onto your hand; if they stick, gently insert the point of a small knife between the shell and mold to release.
  14. 14
    Melt the bittersweet chocolate in a bowl over simmering water or in the microwave until about 3/4 melted, then stir until completely smooth.
  15. 15
    Using a dry pastry brush, paint the melted chocolate onto the bottom and sides of each tartlet shell.
  16. 16
    Chill the painted shells just until the chocolate sets.
  17. 17
    In a bowl, combine creme fraiche, heavy cream, confectioner's sugar, vanilla extract, and vanilla bean seeds.
  18. 18
    Whisk the cream mixture until soft peaks form, being careful not to over-whip.
  19. 19
    Pipe the cream filling into the chocolate-lined shells using a pastry bag fitted with a #5 tip, filling them about 2/3 full.
  20. 20
    Top each tartlet with fresh fruit and serve.

Nutrition Facts

Servings 10 pies

Amount Per Serving
Calories 209kcal
% Daily Value *
Total Fat 10 gg16%
Saturated Fat 2.7 gg14%
Cholesterol 80 mgmg27%
Sodium 76 mgmg4%
Total Carbohydrate 18 gg6%
Dietary Fiber 1 gg4%
Sugars 12 gg
Protein 3 gg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/painted-chocolate-fruit-tartlets/