Raspberry & dark chocolate galettes

Rustic golden brown pastry infused with citrus and cinnamon enveloping all the gooeyness of gorgeous red raspberries and melted dark chocolate is what these little pockets of heaven are made of. All the comfort flavours you need this festive season when you’re short on time: berries, chocolate and citrus, my ultimate trilogy of flavour combinations! Baking that perfect tart can be time consuming, but these decadent raspberry and dark chocolate galettes are simple and just as satisfying during the holidays!

PREPARATION TIME: 2 hours 15 minutes, including chilling time

INGREDIENTS (makes 6 small galettes)

For the pastry:

• 2 cups plain flour
• 2 tablespoons corn flour
• 2 tablespoons caster sugar
• 1/2 teaspoon salt
• Zest of one orange
• 1/2 teaspoon cinnamon powder*(optional)
• 3/4 cup unsalted butter, cold and cut into small cubes
• 6 tablespoons cold water

For the filling:

• 2 cups raspberries, fresh or frozen
• 1 bar of 70% dark chocolate (approx. 100g), roughly chopped
• 1 tablespoon corn flour
• 2 tablespoons caster sugar*(adjust as per taste)
• 1 tablespoon orange juice
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract

For the glaze:

• 1 egg
• 1 tablespoon milk
• 2-3 tablespoons caster sugar

(Recipe adapted from SugarSpunRun)

METHOD

Start by making the pastry. In a large mixing bowl, sift in the dry ingredients : plain flour, corn flour, caster sugar and salt. Grate in the zest of one orange and stir through with a fork.

Add in cold cubes of unsalted butter and combine by rubbing through with your fingers in an upward motion to avoid melting the butter.

Note: Alternatively simplify the whole process with the use a fork or even better, a food processor!

Pour in the cold water, a little at a time and stir through until the dough just about starts coming together in the bowl.

Tip the crumble onto your worktop and gently bring together with your hands to form a ball. Divide into two halves and wrap separately in clingfilm. Place the dough to chill in the fridge for a minimum of one hour.

Pre-heat the oven to 200°C(400°F).

To make the filling, combine the raspberries, caster sugar, corn flour, orange juice, orange zest, vanilla extract and stir through. Set the bowl in the fridge until you roll out the pastry.

Note: You could alternatively use frozen berries as they’re easily available and cheaper as well, but beware they release a lot of liquid when at room temperature. 

Divide one ball of dough into three parts. On a sheet of parchment/baking paper, roll out the dough into circles, approximately 5″ in diameter. Place some of the raspberry fillingin the middle of the circle and evenly distribute the roughly chopped dark chocolate as well, leaving about an inch around the edge.

Fold in the pastry, such the it overlaps a bit of the filling as you gently pleat it. You don’t have to be precise with this step, so long as it creates a little pocket to hold the filling in.

Glaze the pastry shell with a mixture of egg and milk with the help of a pastry brush and sprinkle generously with sugar. That ensures you have a lovely textured crust with every bite!

Place in the oven for about 30 minutes or until the pastry turns a lovely golden brown and is cooked through. Repeat the process with the remaining dough.

Serve these up warm with a scoop of creamy vanilla ice-cream and you won’t regret it!

PRESSURE POINTS

When making the pastry, do not over work the dough, simply bring the crumble together with your hands until it just comes together.

When placing the filling inside the pastry, be sure to leave out any liquid that’s in the bowl. This could make the base of the pastry soggy when in the oven.

If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Happy holidays everyone!

Nikita xx

Advertisement