Easter treat from California Raisins by California Raisins

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EASTER TREAT FROM CALIFORNIA RAISINS

California Raisins

26/02/2008

Rum and raisin chocolate tart

Almond shortcrust pastry

600g unsalted butter
10g sea salt
125g ground almonds
375g icing sugar
10g genuine vanilla sugar
200g egg
250g baking wheat flour
750g baking wheat flour

1. Mix the butter and salt. Add the ground almonds and icing sugar.
2. Mix in the egg and 250g flour.
3. Carefully fold in the remaining 750g flour without overworking the dough.
4. Wrap in cling film and place in the refrigerator.

Almond cream
400g unsalted butter
400g ground almonds
400h icing sugar
10g cornflour
250g egg

Add 50% vanilla cream
750g vanilla cream

1. Mix together the butter at room temperature with ground almonds, icing sugar and cornflour.

Raisins soaked in rum
500g Californian Raisins
250g dark rum

Chocolate ganache Araguani
900g whipped cream
100g honey

900g preferably dark chocolate - Valrhona Araguani
150g unsalted butter

1. Soak the raisins for approx. 2 hours.
2. Line the tart tins with 3 mm thick almond shortcrust pastry and pipe in 20g of almond cream.
3. Bake at 190°C until golden brown.
4. Leave to cool fully.
5. Sprinkle with soaked raisins.
6. Heat the cream and honey and pour the boiling mixture over the finely chopped chocolate and mix till smooth using a hand mixer. Leave to cool to 35-40°C.
7. Mix in the soft butter and fill a piping bag with a little smooth tulle.
8. Fill the tartlets with ganache and leave to set.
9. Glaze the tarts with clear mirror glacé.

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