Chocolate Raspberry Tart


Chocolate Raspberry Tart
by Feli Chic'Cuisine

The chocolate ganache filling and the raspberry topping set in the refrigerator - only the base is baked.


Ingredients;

Serves 10


For the Crust:

  • 175g plain flour, plus extra for dusting

  • 25g good quality cocoa powder

  • 50g icing (powdered)¬†sugar

  • 100g chilled unsalted butter

  • 1 medium egg yolk

  • 4 teaspoons cold water

For the Chocolate Ganache:

  • 340 g (12 oz) dark chocolate, (64 to 76% cocoa¬†mass), chopped

  • 250 ml (1 cup) 35 % heavy cream

  • 30 ml (2 tbsp) corn syrup

  • 55g (1/4 cup) unsalted butter, softened

  • 15 ml (1 tbsp) raspberry liqueur¬†

  • 400g fresh raspberries, plus extra to serve (optional)

  • 20g mint leaves, finely chopped (facultative


Method


TO MAKE THE CRUST

1. Preheat the oven to 180¬įC (350¬įF).

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2. In a bowl, mix the flour, cocoa powder, sugar and salt.  Make a well in the middle of the dry ingredients. Cut in butter and mix until mixture resembles coarse crumbs.

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3. In a small bowl, combine the egg yolk and the ice water. Pour over flour mixture, tossing until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.

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4. Remove the pastry from the fridge and roll it out thinly on a flour-dusted surface. Use it to line a 25cm and 4cm deep, loose-bottomed tart tin. Press the edges into the sides of the pan. Roll the pin over the top to cut off excess dough. 


5.  Line the pastry case with a sheet of crumpled baking paper and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 15-20 minutes (depending on the oven type) then remove the paper and weights. Return to the oven and continue to bake for another 5 minutes. Cool on a wire rack.  


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‚ÄčTO MAKE THE CHOCOLATE GANACHE

6.¬† I‚Äčn a saucepan over a medium heat,¬†bring the cream and corn syrup to a boil.¬†Pour over the chocolate. Using a spatula, stir the ganache until smooth. Add the butter and raspberry liqueur. Stir until the butter has melted.¬†

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7. Scatter the raspberries in the tart case. Pour over the filling, and refrigerate for 1 hour or until the ganache has set.

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8. Serve decorated with the reserved raspberries dusted with a little powdered sugar.

Chocolate Raspberry Tart
To destroy is always the first step in any creation. - E. Cummings

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