Champion baker Brian Emmett gets his bake on

Brian Emmett, author of “Get Your Bake On” shares his recipe for Raspberry and Dark Chocolate Tarlet. Brian’s book comes out May 26 but you can pre-order it now through most major on-line book providers and in bookstores.

…there’s a lot of technique [in the book] so it’s explaining how to do things.”

RECIPE:

RASPBERRY AND DARK CHOCOLATE TARTLETS

Makes twelve 3-inch tartlets

Tart dough (recipe below)

8 ounces semi-sweet (60%) chocolate chips

6 tablespoons unsalted butter

2 tablespoons light corn syrup

1 teaspoon Chambord

½ cup seedless raspberry jam

8 ounces fresh raspberries

½ cup of apricot jam

2 tablespoons of water

Slivered almonds, toasted

Confectioners sugar

Preheat oven to 375 degrees F. On a lightly floured surface, roll out tart dough to 1/8 -inch thick, then cut out circles with 1 1/2 inches greater in diameter than tartlet pans. Press dough circles into 12 mini tartlet pans and freeze for about 25 minutes. , Line each with a piece of parchment paper or foil, and fill with pie weights, then bake for 15 minutes; remove aluminum foil and weights and bake for about 5 minutes longer or until golden. Set aside to cool.

In a small saucepan over medium heat, combine the chocolate, butter, corn syrup and Chambord and stir until melted and combined. Set aside.

To assemble, fill each tartlet with 1 tablespoon of the jam then top with chocolate mixture. Let stand until set, about 1 hour, then top with fresh raspberries.

In a small saucepan, stir to combine the apricot jam and 2 tablespoons of water. Bring to a boil, remove from heat and brush on each tartlet. Top with toasted slivered almonds and dust with confectioners sugar.

Tartlet Dough

Makes enough for twelve 3-inch tartlets

1¼ cups all-purpose flour

1/4 cup sugar

Pinch salt

1 stick (8 tablespoons) unsalted butter, cut into pieces and chilled

1 large egg yolk

1 teaspoon pure vanilla extract

3-4 tablespoons ice water

In the bowl of a food processor, combine flour, sugar and a pinch salt. Pulse to combine then add the butter and pulse until mixture resembles coarse meal. Add egg yolk, vanilla extract and 3 tablespoons water and pulse until dough form into a ball. If dough is too dry, add more water 1 teaspoon at a time until desired consistency is reached. Remove dough from bowl, form into a disk and wrap in plastic. Chill dough for about 30 minutes before using.

Check out his website at www.brianemmettbake.com