Collecting raspberries near a forest is not a job but an activity that is romantic and connects us with nature. Raspberries are a magical little fruit. The color, fragility, and delicacy of the flesh creates a surprising flavor in your mouth. When my son was little we would spend the holidays on the Asiago plateau. We took long walks and often walked back with a basket of raspberries. Those raspberries were eaten immediately accompanied by a little whipped cream. The memory of those days led me to create the recipe for the “basket” that I propose. I didn’t add cream in the recipe, but if you like a softer crust you can add a spoonful of whipped cream to the recipe and top the tart with raspberries and a little powdered sugar.
Preparation: 30 minutes | Cooking time: 15 minutes
(Makes 8 baskets)
5 oz of roasted and ground hazelnuts
1/2 cup flour 00 or all-purpose flour
4 oz of butter
1/3 cup sugar
2 egg yolks
½ teaspoon of vanilla extract
3½ oz of dark chocolate
2 small baskets of raspberries
1 tablespoon powdered sugar
- Add the flour, salt, cold butter (cut into small pieces) and vanilla in a large bowl. Mix the butter with the flour, working quickly with your fingertips until you have a crumbly dough.
Add the sugar, ground hazelnuts, and two egg yolks.
Quickly knead until you have a smooth dough.
(Refer to the step from the “Almond Crescents” recipe).
- Let stand 30 minutes in a cool place or the refrigerator.
Turn the oven to 350F.
- Butter 8 tart ramekins. Place a bit in each of dough in each and form a shell. Place a circle of parchment paper in each ramekin and add some beans or ceramic balls to weigh down the crust. Bake for 15 minutes.
- After this time, remove the tarts remove from oven, remove the beans and parchment paper and allow the pastry to cool inside the mold.
- In the meantime, melt the chocolate in a container with a water bath. With a silicone brush, spread the melted chocolate inside tart. Allow to dry. Place a few raspberries on each tart and sprinkle with powdered sugar.