Raspberries are my favourite fruit. They are truly the jewels of the harvest. The only thing on Earth better than a sweet tart sun-hot raspberry exploding flavour into my mouth is a cool raspberry, exquisitely refreshing, on a hot summer day. So, this simple little idea comes from two places: my grandma and her fresh spring strawberry gelatin pie, and the perfect little chocolate cups (below) filled with fresh berries at Godiva Chocolates in the Grand Sablon in Brussels when we started our private chocolate tour there a couple of years ago.
One day I found the little tart shells, and quivered with delight. Then they sat in the cupboard waiting for me to have some time to play. This spring I rolled up a batch of my traditional Christmas shortbread and pushed a little into each little tin while watching a good program on TV. A finicky and timely process unless you are otherwise engaged. I baked them, and stored them for filling later on.
And yesterday was “œlater on” as I was hosting Cathy’s Birthday this year. I just mixed up my maternal Grandmother Maude’s little recipe for glaze, but far less: about 2 tablespoons of raspberry Jell-o powder, one tablespoon of sugar, and a teaspoon of corn starch with a half a cup of water. I then brought it to a boil over medium heat until it thickened and came clear. I dipped each berry in it, and carefully placed it back on the tart with a toothpick. Easy peasy, and pretty.
A little buttery crunch with berry tartness. YUM.