Summer Entertaining: Miniature Raspberry-Chocolate Mousse Tarts

How To Make Classic Summer Pies & Tarts By Rebecca Gordons Buttermilk Lipstick Culinary Instructional Magazine RebeccaGordon Publisher Editor In Chief Easter Holiday-Entertaining-Party-Menus-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSummer Entertaining

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Miniature Raspberry-Chocolate Mousse Tarts

Miniature Raspberry-Chocolate Mousse Tarts are the ideal dessert to pass when elevated gatherings are in order. The recipe may be doubled or tripled to fit your individual needs. Make the Chocolate Pâte Sablée up to two days in advance then bake the shells up to a day ahead. The filling may be piped into them a few hours before serving & chilled. Learn how to make these simple tarts in your very own kitchen.

Raspberry-Chocolate Mousse Tartlets By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Southern Hostess Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Chocolate Mousse Tarts

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickMiniature Raspberry-Chocolate Mousse Tarts
makes 6 {2 1/4-inch} tartlets

1/4 recipe Chocolate Pâte Sablée
1/4 cup heavy cream
1/2 cup cold Chocolate Ganache Filling 
Raspberry Coulis

Prepare the Chocolate Pâte Sablée as directed. Divide the dough into 6 portions. Working with one piece at a time, roll the pastry to a 1/4-inch thickness into a 3-inch circle. Fit the pastry into a lightly greased 2 1/4-inch tartlet pan, pressing into the fluted edges. Remove any excess dough using a pastry pin. Pierce the crust bottom & sides all over with a fork. Repeat with the remaining 5 portions of dough. Freeze 20 minutes.

Preheat the oven to 425 degrees. Place a piece of parchment paper into the crusts. Top with pie weights or dried beans. Bake on the center oven rack 8 minutes. Remove the pie weights & bake an additional 4 minutes or until the crust is set in the center. Remove from oven. Cool completely. Remove the pastry shell from the pans & place on a half sheet pan.

Beat the cream with an electric mixer on High speed until soft peaks form. In a separate bowl, beat the Chocolate Ganache Filling until whipped in texture & slightly stiff. This should take less than 15 seconds to achieve. Do not overmix. Fold the cream into the chocolate mixture then transfer to a piping bag fit with a large star-shaped tip. Pipe the filling into the chocolate pastry shells. Chill up to 2 hours before serving. Accompany with Raspberry Coulis.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Make Chocolate Pâte Sablée

Chocolate Pâte Sablée is a sweetened pastry dough ideal for a number of freshly baked pies, tarts & galettes. The recipe will make enough to prepare one dozen 4-inch or two dozen 2 1/4-inch tartlets. Use the shells to make a variety of delicious desserts made with stone fruits.

Chocolate Pate Sablee By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. RebeccaGordon Southern Hostess Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining ButtermilkLipstick Southern Recipes Pastry Chef TV Cooking Personality Birmingham Alabama Southern EntertainingGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickChocolate Pâte Sablée
makes 1 {10-inch} pie crust

1 1/2 cups all purpose flour
1/2 cup cocoa powder 
1/2 cup powdered sugar
1/2 tsp kosher salt
3/4 cup cold butter, cut into pieces
4 Tbsp ice cold whole buttermilk

Whisk together the flour, the cocoa powder, the powdered sugar & the salt in a large bowl. Cut the butter into the mixture using a pastry blender or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture. Fold it together with a rubber spatula then shape it into a compact mixture between your hands. Remove the dough from the bowl, form into a disc & cover in plastic wrap. Chill 20 minutes. Use as directed in specific recipe applications.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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