Chocolate Raspberry Tart

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Chocolate Raspberry Tart.

Chocolate Raspberry Tart is a decadent finish to any dinner. The combination of flavors and textures of fresh raspberries and luscious rich dark chocolate is just soooo sensual and delectable that your palate will sing with pleasure with every mouthful. Crisp and light pâte sucrée pastry case is filled with tart berries, mint leaves and covered with chocolate ganache on top. Close your eyes and enjoy the bliss of savory perfection moment! With each bite, the flavor notes will gradually evolve and unfold the sensational combination of intense deep flavors. Place the tart slices on individual plates with the reserved raspberries and few mint leaves. Serve this Chocolate Raspberry Tart cold but not straight from the fridge!   

Ingredients.

Ingredients: butter, icing sugar, eggs, flour, salt, raspberries, mint leaves, whipping cream, dark chocolate, 60-70% cocoa solids (preferably Valrhona), agave syrup.  

Halved raspberries, mint.

Raspberries: Set aside 24 of the best raspberries. Halve the rest, delicately mix with the snipped mint.

Fill in the pastry case with Raspberries.

Spread halved raspberries evenly in the pastry case.

Dark chocolate.

For chocolate ganache, you will need good-quality dark chocolate, 60-70% cocoa solids, preferably Valrhona, agave syrup and cubed butter.

Chocolate ganache.

Bring the cream to the boil in the heavy-based pan over a medium heat. Take off the heat, add the chocolate and glucose (or agave syrup), and mix with a whisk to a very smooth cream. Still whisking, incorporate the butter, a piece at a time.

Poring chocolate over the tart.

Pour the ganache over the halved raspberries to fill the pastry case.

Chocolate Raspberry Tart.

Set aside until cold, then chill the tart for at least 2 hours before serving.

Chocolate Raspberry Tart.

Use a very sharp knife dipped in very hot water and wiped dry to cut each slice. Place the tart slices on individual plates with the reserved raspberries. Serve cold, but not straight from the fridge.

Bon Appétit!
Svitlana

Chocolate Raspberry Tart

recipe details

Serves 8

Ingredients

Pâte Sucrée

  • 100g/7 tablespoons butter, softened
  • 1cup of icing sugar, sifted
  • 2 eggs, at room temperature, lightly beaten
  • 2 cups plan flour
  • Pinch of salt
  • Butter, to grease
  • 2 cups raspberries
  • 20g mint leaves, finely snipped

Chocolate Ganache

  • 250ml whipping cream
  • 200g/7 ounces good-quality dark chocolate, 60-70% cocoa solids (preferably Valrhona), finely chopped
  • 25g/0.9 ounces glucose or agave syrup
  • 50g/ 3½ tablespoons butter, cut into small pieces 

Directions

    1. Pâte Sucrée: Beat the butter, sugar and a pinch of salt together in a bowl with an electric whisk until pale-about 5 minutes. With the whisk running, gradually add the eggs, mixing until fully incorporated.
    2. Gently mix in the flour but do not over-work the dough otherwise the gluten will develop and you will end up with pastry that is tough rather than crisp.
    3. Bring the dough together into a ball with your hands, wrap in cling film and refrigerate for at least 2h or overnight.
    4. Lightly butter an 8-in. flan ring, about 1-in.deep, and place on a baking tray. Roll out the pastry on a lightly floured surface to a round, 1/8-in. thick, and use to line the buttered flan ring. Chill for at least 20 minutes.
    5. Preheat the oven to 375 degrees F. Prick the base of the pastry case. Line with greaseproof paper and add a layer of baking beans or dried pulses. Bake ‘blind’ for 20 minutes, then remove the beans and paper. Lower the oven setting to 350 degrees F and bake the pastry case for a further 5 minutes.
    6. Place on a wire rack, lift off the ring and leave the tart case until cold.
    7. Raspberries: Set aside 24 of the best raspberries. Halve the rest, delicately mix with the snipped mint and spread evenly in the pastry case.
    8. Chocolate Ganache: For the chocolate ganache, bring the cream to the boil in the heavy-based pan over a medium heat. Take off the heat, add the chocolate and glucose (or agave syrup), and mix with a whisk to a very smooth cream. Still whisking, incorporate the butter, a piece at a time.
    9. Pour the ganache over the halved raspberries to fill the pastry case. Set aside until cold, then chill the tart for at least 2 hours before serving.

10. Use a very sharp knife dipped in very hot water and wiped dry to cut each slice. Place the tart slices on individual plates with the reserved raspberries. Serve cold, but not straight from the fridge.

Recipe is credit of French chef Michael Roux from his book “Michael Roux the Collection”. The recipe for Pâte Sucrée is by Will Torrent, slightly changed to my liking.  

 

share your thoughts

2 thoughts on “Chocolate Raspberry Tart”

    1. Well, girl! You look amazing considering the fact you just became a mother to the most precious little girl! If you guys just make this dark chocolate ganache, pour it over fresh raspberries in a glass and skip the pastry case all together! Let it sit in the fridge for 10 minutes and voila!!!! success sans sacrificing the diet!

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