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°C (350°F).

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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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​TO MAKE THE CHOCOLATE GANACHE


6.  I​n 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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