These tarts feature a press-in crust with a simple panna cotta–style filling, and they are finished with raspberry jam and chocolate. You can spread, pipe, or drizzle on the jam and chocolate, but I like to use a pastry brush or small spoon to make “splatter tarts” (see Pro Tip).
Makes six 3¾-inch tartlets
Difficulty: Easy
Make Ahead and Storage: The tartlets can be made through step 7 and stored in an airtight container (use parchment paper to separate the layers inside the container) in the refrigerator for up to 2 days. Once the topping is added, the tarts should be eaten the same day, because the jam tends to thin out and weep over time.
1. Press each piece of dough into a 3¾-inch tartlet pan: Start with the sides and work your way to the middle, patting gently to even the dough to about ⅛ inch thick all over and letting the excess dough push up above the edges of the pan. Trim the dough by holding a paring knife flush against the edge of each pan and cutting away the excess smoothly, leaving a clean edge. Prick the dough all over with a fork. Freeze the crusts until firm, 15 to 20 minutes.
2. Preheat the oven to 400°F / 204°C, preferably with a baking stone on the bottom rack.
3. Transfer the tartlet pans to a baking sheet and bake on the stone or bottom rack until the crusts appear dry on the surface and the edges are firm, 15 to 18 minutes. If the dough puffs up noticeably during baking, prick it with a fork to deflate. When the tart shells are fully baked, you can also slam the tray down on the counter once or twice to help flatten the crusts.
4. Cool the crusts completely, then invert the pans over a baking sheet and tap them gently to unmold the crusts onto the baking sheet; turn them right side up.
5. Spoon a heaping tablespoon of melted chocolate into the base of each cooled shell and spread it into an even layer that coats the base. Set aside to allow the chocolate to set completely.
6. Make the filling: Pour the water into a shallow cup and sprinkle the gelatin evenly over it. Let soak for 5 minutes.
7. In a small saucepan, heat 242 g / 1 cup of the heavy cream and the sugar over medium heat, stirring, until the cream is hot and the sugar is dissolved. Add the gelatin and stir until it is fully melted.
8. Pour the hot cream mixture into a medium bowl. Stir in the remaining 242 g / 1 cup cream and the vanilla.
9. Pour the custard into the cooled tart shells, filling them to just below the edges. Transfer the tarts to the refrigerator and chill until the custard is set, 20 to 30 minutes.
10. In a small heatproof bowl, microwave the jam until thinned and fluid, 30 to 45 seconds. Use a small spoon to drizzle the jam over the chilled tarts, then do the same with the cooled melted chocolate, or make “splatter tartlets”; see Pro Tip. Refrigerate the tarts until ready to serve.
✻ Why It Works
Panna cotta (the name is Italian for “cooked cream”) is a delicious dessert all on its own, and it makes a killer filling for pies and tarts. Made with milk, cream, or a combo, the silky-smooth custard is set with gelatin. This method makes the surface set beautifully smooth—which makes the panna cotta the perfect base for pretty finishes.
★ Pro Tip
To splatter on the jam and chocolate, I use a silicone pastry brush with thick bristles. Line your work surface with parchment paper, then dip the pastry brush into the jam. Flick the brush over the tarts, and the jam will splatter randomly. Clean the brush, then do the same with the chocolate.