Raspberry Chocolate Tart
When I saw the ripe raspberries in our garden, I knew I had to present them perfectly. 🙂
Because we love berries and chocolate, so we combined them into a Raspberry Chocolate Tart.
An easy to make dark shortcrust pastry – a fruity raspberry layer – and a quick ganache on top. Topping, decorate with fresh raspberries.
It tastes fresh fruity, chocolaty! Just the right thing for chocolate lovers!
- 210 g flour
- 40 g cocoa powder
- 50 g powdered sugar
- 120 g butter
- a pinch of salt
- 1 egg
- 350 g raspberries (fresh or frozen)
- 150 ml water
- 1 sachet custard powder (about 37 g)
- 2-3 tbsp sugar
- 200 g semibitter chocolate
- 200 g cream
- some fresh raspberries
Sieve flour, cocoa powder and powdered sugar.
Crumble with small-sized butter pieces.
Add egg and knead to a dough.
Roll it out and place it in a tarte form. Also the edge.
For blind-baking: Place baking paper and dried pulses on shortcrust pastry.
Bake in preheated oven at 180° C for 15 minutes.
Remove pulses and baking paper.
Bake again for about 5 to 10 minutes.
Leave to cool.
Bring raspberries and water to boil.
Mix custard powder, sugar and a little water till smooth.
Stir it in raspberries and mix until it thickens.
Let it cool a bit and pour on baked shortcrust pastry.
Place to cool.
Bring cream to boil and pour over chopped chocolate.
Mix until smooth and leave to cool a bit.
Pour on raspberry layer and cool again.
Before serving decorate with fresh raspberries.
Maggi & Family
I used this tart and quiche form . (Affiliate Link)
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