I literally only came up with these because I had a coworker who was putting in her two-weeks, and I wanted to thank her properly for all of the hard work she had done! She specifically requested chocolate and raspberry, and I just happened to have made a batch of raspberry-rose jam, so I wanted to throw some rose in there and make it a lot of fun! So for the components, we have a chocolate pate sucre pastry shell, a layer of said raspberry-rose jam, chocolate ganache, Turkish delight that have been flavored and colored with the jam as well, and tempered Valrhona Raspberry Inspiration, just to add a little height, drama, and fun to the end product!

With the chocolate pate sucre(sweet shortcrust dough), I love to use a little chocolate liqueur, as the alcohol gives the pastry a flakier finish when it bakes off, while the liqueur adds a depth of flavor to the chocolate as well. I used that for the ganache as well, since the ganache would otherwise just be melted chocolate with cream, salt, and butter. I really love how shiny the ganache came out, which is the result of using butter and cream over things like water or milk – the fat content from cream, butter, and oil help to give chocolate ganache a gorgeous, reflective finish to is, as pictured below. It is just a little touch, but it makes such a huge difference!

For the rest of the components, we have the jam that I had made prior to making the tart. Rose water can evaporate and taste like nothing is heated for too long, so I opted to use it to finish both the jam and the Turkish delight, as that guarantees that the rose is present. The Raspberry Inspiration is a specialty product from Valrhona – it’s essentially a raspberry-flavored chocolate made from raspberry puree and cocoa butter being emulsified into a chocolate. I wanted to use it to create a fun and whimsical garnish by piping tempered Raspberry Inspiration over ice. I used a little cocoa butter in the garnish as well, since cocoa butter helps stabilize and temper chocolate faster if used sparingly. Overall, if you like chocolate, raspberry, and Turkish delight, you’ll love these tarts!

For the pate sucre:
For the dark chocolate tart shell:
1 cup all-purpose flour
2 tablespoons cocoa powder
2 tablespoons black cacao powder
1/4 cup granulated sugar
1 stick unsalted butter, cold and diced
2 tablespoons cold water
1 tablespoon chocolate liqueur
a pinch of salt

Mix the flour, powders, sugar, and butter together first to form a crumbly textured dough. Mix the water, liqueur, and salt in to form your tart dough. Refrigerate for 15 minutes. Then roll out the dough, and place into 5 lined tart or crumpet molds. Prick then freeze the dough for at least 2 hours. Crumble up the spare dough into smaller pieces. Bake the tart shells at 375 degrees F for 15 minutes, pressing them down while still warm to keep them in the right shape. The smaller pieces of dough should be baked at 375 degrees F for 17 minutes. Allow everything to cool before using.

For the jam:
1/3 cup fresh or frozen raspberries
1 teaspoon lemon juice
2 tablespoons granulated sugar
a pinch of salt
2 tablespoons water
1/4 teaspoon rose water

Bring everything but the rose water to a simmer. Once the berries are completely soft and the liquid has been cooked out, take off heat and stir in the rose water to finish. Reserve 2 tablespoons for the Turkish delight, and divide the rest into the cooled tart shells.

For the Turkish delight:
1/4 cup cornstarch
1 teaspoon gelatin powder + 1 tablespoon cold water
1 cup water
a pinch of salt
3 tablespoons granulated sugar
2 tablespoons rose-raspberry jam

Place cornstarch, gelatin, water, salt, and sugar into a pot. Whisk on medium heat for at least 8 minutes, or until the mixture is completely cooked through and opaque. Stir in the jam, off heat, and pass through a sieve to remove the raspberry seeds. Pour into silicone molds, freeze for at least 1 hour, and cut into smaller pieces. Keep frozen for easier assembly.

For the ganache:
1/4 cup dark chocolate chips
a pinch of salt
1 tablespoon chocolate liqeuer
2 tablespoons heavy cream
1 tablespoon unsalted butter

Bring everything to a simmer together. Stir until combined and keep warm. Divide into the 4 tart shells, pouring the ganache over the jam layer. Freeze until set.

For the tempered Raspberry Inspiration:
2 tablespoons Raspberry Inspiration
1/4 teaspoon finely grated cocoa butter
a pinch of salt

Heat up the Raspberry Inspiration over a double boiler until just melted. Take off heat and stir with a rubber spatula for about 1 minute. Mix into that the remaining ingredients. Transfer into a piping bag and pipe into cold water. Allow the chocolate to firm up in the cold water before removing and using on top of the tarts.