Posted on Friday, 11th March 2011 by Grace Massa Langlois
I really enjoyed making these Hazelnut, Raspberry Jam and White Chocolate Ganache Tarts. I couldn’t help but think of the arrival of spring, summer, warm weather, and visiting the local fruit farms. During the berry growing seasons I pick baskets and baskets of fresh berries and then set out to can jars and jars of jam, jellies, pie fillings and fruit in spirits. I also freeze a good amount of berries for use through the winter months. The frozen berries are perfect in muffins, coffee cakes, breads, crumbles and sauces.
The last couple of years I went a tad overboard preserving fruits. Thankfully I share my spring/summer creations with family and friends. I still have quite a few bags of frozen berries and I decided to make a quick, “seedless” Raspberry Jam for these tarts.
The jam couldn’t be easier to make, toss in sugar and bake for 35 minutes and then pass through a fine sieve. Store-bought jam can’t beat the fresh taste of homemade.
I chose a White Chocolate Ganache filling with a twist. I added mascarpone cheese. The mascarpone gives the filling a creamy richness while cutting through the sweetness of the white chocolate. The white chocolate complements the jam and brings out the flavour of the raspberries. And both pair well with the hazelnut pastry.
I must say I was a little (a lot!) disappointed when I awoke this morning to yet another blanket (a very large blanket) of the white stuff. Visions of sweet berries and warm weather quickly disappeared. Only the tiniest bit of blue-green can be seen on my Colorado Spruces. Spring are you listening? It’s time to make your grand reappearance!
These White Chocolate Tarts were a great reminder of summer. It was lovely to escape winter, if only for a day.
I leave you with this thought – rich, buttery hazelnut pastry, creamy, luscious white chocolate and the fresh taste of raspberries – can be enjoyed all-year-long!
If you prefer dark chocolate tarts these Chocolate Hazelnut Tarts are double the chocolate with a Chocolate Shortcrust Pastry.
Hazelnut, Raspberry Jam and White Chocolate Ganache Tarts {Crostatine con Frolla alla Nocciola, Marmellata di Lamponi e Crema Ganache al Cioccolato Bianco}
Makes 8 11½-cm (4½-inch) tarts
- Hazelnut Shortcrust Pastry
- Raspberry Jam Recipe
- White Chocolate Ganache Filling
Hazelnut Shortcrust Pastry {Pasta Frolla alla Nocciola}
- 150 g (1 cup + 3 tablespoons + 2/3 teaspoon) plain (all-purpose) flour
- 75 g (½ cup) hazelnut meal (ground hazelnuts)
- 60 g (½ cup) confectioners’ sugar (icing sugar)
- 125 g (½ cup + 2½ teaspoons) butter, cold, cut into small cubes
- 1 egg yolk, lightly whisked
- Plain (all-purpose) flour, extra, to dust
- In the bowl of a food processor, combine flour, hazelnut meal, and confectioners’ sugar; pulse to combine. Add cold butter, pulse until the mixture resembles fine crumb.
- Add the egg yolk; process just until the dough comes together (do not over-process).
- Transfer the dough to a clean, lightly floured work surface. Knead lightly until just smooth.
- Shape pastry into a ball, pat down to form a disc, and cover with plastic wrap. Chill pastry, 1 hour.
- Transfer pastry to a lightly floured work surface. Roll out pastry to 3-mm (1/8-inch) thickness. Cut dough into eight 15¼-cm (6-inch) rounds. Fit rounds into 11½-cm (4½-inch) tart tins with removable bottoms. Trim edges. Transfer to a baking sheet; freeze until firm, about 30 minutes.
- Preheat oven to 190° C (375° F). Line each pastry-lined tin with non-stick baking paper, fill with ceramic pie weights, dried beans or rice. Place on a baking sheet and blind bake for 15 minutes. Remove from oven; remove weights and paper. Return to oven to bake for an additional 5 to 10 minutes or until golden.
- Remove from oven; transfer to a wire rack to cool for 5 minutes. Remove tins, return to wire rack to cool completely.
Raspberry Jam Recipe {Ricetta Marmellata di Lamponi}
- 280 g (2½ cups) fresh or frozen (defrosting is not necessary) raspberries
- 113 g (½ cup) caster (superfine granules) sugar
- 3 teaspoons lemon juice
- Preheat oven to 180° C (350° F).
- Place raspberries, sugar and lemon juice in an ovenproof dish; toss to coat berries. Cook until thickened and sticky, 30 to 35 minutes.
- Transfer baking dish to wire rack; allow jam to cool completely.
- To remove the seeds, pass jam through a fine mesh sieve into a small bowl.
- Transfer jam to a small jar, cover and chill in refrigerator.
White Chocolate Ganache Filling {Ripieno Crema Ganache al Cioccolato Bianco}
- 250 g (1¼ cups or 8.8 ounces) mascarpone cheese
- 250 ml (1 cup + ¾ tablespoon) heavy cream, 35%, divided
- 226 g (8 ounces) white chocolate, finely chopped
- In a small saucepan bring mascarpone and one-half cream to a simmer over medium heat, stirring constantly until mascarpone is melted.
- Place chocolate in a medium-sized heatproof bowl; pour mascarpone mixture over top chocolate and let stand for two minutes.
- Whisk until chocolate has melted and mixture is smooth. Cover and refrigerate until completely cooled and mixture is firm, 2 to 3 hours.
- Whisk remaining heavy cream until soft peaks form.
- Remove chocolate mixture from refrigerator. Whisk one-half whipped cream into chilled chocolate mixture (to loosen mixture). Whisk in remaining whipped cream.
Assembling Hazelnut, Raspberry Jam and White Chocolate Ganache Tarts
- Fresh raspberries, to garnish
- Spoon 1 to 2 teaspoons (don’t add too much because you do not want the jam to come up the sides when you add the white chocolate ganache) raspberry jam into each prepared pastry shell; use back of a small spoon to spread (completely cover base of shell).
- Divide ganache filling among pastry shells. Use a small offset spatula to spread filling to edges of pastry.
- Transfer tarts to refrigerator to chill, at least 1 hour.
- Garnish with fresh raspberries and serve. Enjoy!
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Tags: after school treat, afternoon tea, cheesecake, chocolate, chocolate dessert, dessert, desserts, food, food photography, food photos, fruit, hazelnut, individual desserts, mini tarts, Summer desserts, tarts, white chocolate
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (37)
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March 11th, 2011 at 2:24 pm
You are so right about home made jam, these look great, I have a fork ready, great flavour combos too.
March 11th, 2011 at 2:43 pm
Beautiful little tarts. What a great combination of flavors.
March 11th, 2011 at 3:16 pm
Such a gorgeous dessert and it sounds amazing!
March 11th, 2011 at 6:59 pm
These sound delicious! Hard to believe they’re reasonably simple, too.
March 11th, 2011 at 7:49 pm
These are stunning! I’ve always wanted to try my hand at making jam. How long does the raspberry jam last in the fridge?
March 11th, 2011 at 7:58 pm
This look gooooood !
March 11th, 2011 at 8:57 pm
I love the raspberry jam on the bottom of the tarts….kind of a surprise when you bite them. Oh I so have to try these!
March 11th, 2011 at 9:14 pm
Beautiful and so yummy! Love raspberries
March 11th, 2011 at 10:23 pm
Sara they are so good, you’ll be very happy you tried them.
March 11th, 2011 at 10:27 pm
Kenni you will want to make this jam in small batches because it only keeps for about 7 to 10 days. Any berry can be substituted as well.
March 11th, 2011 at 10:27 pm
Really simple Evan especially the jam.
March 11th, 2011 at 11:27 pm
Oh my, these are gorgeous!
March 11th, 2011 at 11:50 pm
wow explosive tarts, deliciously prepare! I love it!
March 12th, 2011 at 1:07 am
Is it summer yet? I can’t get over how great your pictures are!
March 12th, 2011 at 6:12 am
I like that white chocolate and raspberry combination. they sound and look very delicious
March 12th, 2011 at 7:40 am
Gorgeous, as always. I love the combo of hazelnuts, raspberries and white chocolate.
March 12th, 2011 at 8:52 am
These tarts are beautiful! I really want to get my hands on your homemade raspberry jam
March 12th, 2011 at 12:05 pm
It was so easy Marla yet so good.
March 12th, 2011 at 12:06 pm
Thank you Ethan!
March 12th, 2011 at 12:15 pm
[...] Hazelnut, Raspberry Jam and White Chocolate Ganache Tarts (La Mia Vita Dolce) They look as fabulous as they sound, and I can’t wait to make and taste them! [...]
March 12th, 2011 at 1:02 pm
Gorgeous~~~and I’m all for any recipe with white chocolate
March 13th, 2011 at 10:37 am
So pretty!! Perfect for a party!
March 13th, 2011 at 12:32 pm
yum! these look fantastic
March 13th, 2011 at 5:45 pm
The tarts are looking awesome… ! Congrats on being top 9 !
March 13th, 2011 at 8:19 pm
Gracie
congrats on your top 9 today!! your images are stunning!! Your styling is really rocking the house, everything looks incredible!
Cheers
Dennis
March 13th, 2011 at 8:57 pm
Thanks Sonia
March 13th, 2011 at 9:13 pm
Eveyrhing is beautiful about this post – the recipe, the photos, the tarts, the raspberries! I am glad I found your blog and congrats on Foodbuzz top 9!
March 14th, 2011 at 3:47 am
They look wonderful and I love the combos.
Thank you for sharing.
March 14th, 2011 at 9:56 am
These would be perfect for all those spring bridal showers!
March 14th, 2011 at 10:24 am
You are so right, I will put that on my list for my niece’s upcoming bridal shower, I think I will make them in smaller tart tins.
March 14th, 2011 at 4:46 pm
WOW!! these are stunning Grace!!!
March 15th, 2011 at 12:56 am
Beautiful tarts! Perfect for spring!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
March 16th, 2011 at 12:20 pm
those raspberries are gorgeous!!! can’t wait until summer is here and they’re in season again.
March 16th, 2011 at 5:25 pm
These are great. They look like they belong in a movie, where someone is tempted to eat them…
April 6th, 2011 at 11:52 am
These look gorgeous. Bookmarked!
May 27th, 2011 at 11:13 am
[...] I plan on making Cannoli Siciliani, Cannoncini alla Crema Pasticcera, mini Torta Caprese, mini Hazelnut, Raspberry Jam and White Chocolate Tarts, mini Triple Chocolate Mousse Cakes and homemade Baci Chocolates. We’ve had the most [...]
November 7th, 2011 at 6:20 am
[...] an offset spatula and return to wire rack to cool completely.Raspberry Jam {Marmellata di Lamponi}Raspberry Jam RecipeRaspberry-White Chocolate Ganache Filling {Ganache al Cioccolato Bianco e Lamponi}113 g (4 ounces) [...]