Ingredients
1 jar of tart treats
1 cup pdr sugar
1 cup raspberry preserves
1 white chocolate truffle
40 ml whipping cream
2 tsp unsalted butter
1 tsp sugar
Preparations
Take frozen raspberries and thaw them. Mash lightly with sugar.
Cut the chocolate truffles in half.
Heat the cream gently in a saucepan until just starting to simmer.
Pour over the truffles, let sit for 1-2 minutes.
Stir slowly with a spatula until fully melted and smooth. Add the butter to make the mixture glossy.
Cool at room temperature until slightly thickened.
Spoon the melted ganache into the tartlet shells.
Top with mashed raspberries and chill until set.
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