Halloween recipe: Blackberry, raspberry and chocolate “bleeding” tarts

For 6 tartlets (8 cm approx.)

Ingredients

For the tart base (sablé or shortcrust pastry):

• 200 g flour
• 100 g cold butter in cubes
• 50 g powdered sugar
• 1 egg
• 1 pinch of salt
• Cocoa powder (optional, to darken the dough)

For the blackberry mousse:

• 150 g Frotz Fruits blackberry puree
• 100 ml of 35 % fat cream
• 2 sheets of neutral gelatin

For the raspberry liquid center:

• 80 g Frotz Fruits raspberry puree
• 1 sheet of gelatin (optional, if a more stable interior is preferred)
• Sugar to taste (optional)

For topping and decoration:

• 100 g Frotz Fruits raspberry puree (unthickened)
• IQF raspberries or whole blackberries for garnish

Prepared by

1. Tartlet base:
   Mix flour, butter, sugar and salt until a sandy texture is obtained. Add the egg and form a homogeneous dough. Rest in cold for 30 min.
   Stretch, cut and line individual molds. Prick the base and bake at 170 °C for 12-15 minutes. Cool.
2. Blackberry mousse:
   Hydrate the gelatine and dissolve in the warm blackberry puree. Allow to cool. Add the semi-whipped cream and mix gently. Fill the tartlets up to 3/4 of their height. Refrigerate for at least 2 hours.
3. Raspberry liquid center:
   Heat the puree with the dissolved gelatin (if desired firmer). Let cool and place a teaspoonful in the center of each tartlet, sinking it slightly into the mousse or using it as a topping.
4. Bleeding” decoration:
   Before serving, pour raspberry puree over the top, allowing it to overflow slightly to achieve the bleeding effect. Garnish with Frotz Fruits frozen blackberries.

Pro tip:
For cleanliness and presentation, assemble the tartlets cold with the frozen mousse and regenerate before serving. The raspberry core can be prepared as a frozen insert for easy assembly in production.