from our cocoa kitchen · SURFSTR
Chocolate-raspberry sablé tartlets
Crisp cocoa sablé shells, bright raspberry compote and a light mascarpone cream. SURFSTR 20–22% Dutch-process cocoa gives the pastry a deep colour and rounded chocolate finish.
- Active preparation
- 25 min
- Cooking / baking
- 16 min
- Resting / chilling
- 75 min
- Total time
- 116 min
7 tartlets
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare
Heat the oven to 170°C conventional. Weigh everything and set out seven 8 cm tartlet tins.
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Mix the cocoa sablé
Sift and whisk flour, 20 g cornstarch, SURFSTR cocoa, 60 g icing sugar and salt. Beat butter just smooth, mix in 45 g egg, then fold in the dry mixture only until a dough forms. Flatten, wrap and chill 30 minutes.
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Cook the raspberry compote
Stir 150 g raspberries, sugar and lemon juice over medium heat for 3 minutes. Mix 5 g cornstarch with 10 g of the hot raspberry liquid, return it to the pan and boil 30 seconds. Transfer to a shallow bowl and cool.
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Shape and bake
Roll the chilled dough to 3 mm. Cut seven 9 cm rounds, line the tins and press the corners neatly. Dock, chill 15 minutes, then bake 14–16 minutes. Cool fully for 30 minutes.
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Make the cream and assemble
Melt the dark chocolate and brush a thin layer inside each cool shell. Whip mascarpone, cream, 35 g icing sugar and vanilla to medium peaks. Divide the compote among the shells and pipe the cream on top.
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Finish
Top each tartlet with 20 g fresh raspberries. Chill 15 minutes for clean slicing; serve cool, not refrigerator-cold.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| per tartlet | per 100 g | |
|---|---|---|
| Energy (kJ) | 2229.9 | 1486.6 |
| Energy (kcal) | 534 | 356 |
| Fat (g) | 35.3 | 23.5 |
| Saturates (g) | 22.1 | 14.7 |
| Carbohydrate (g) | 43.6 | 29.1 |
| Sugars (g) | 22.5 | 15 |
| Fibre (g) | 5.6 | 3.7 |
| Protein (g) | 6.4 | 4.3 |
| Salt (g) | 0.4 | 0.2 |
Calculated, not laboratory measured. Per tartlet for seven portions; per 100 g uses an estimated finished batch mass of 1,050 g and assumes all compote, cream, chocolate and berries are used.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa