Raspberry Chocolate Tart

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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!

Raspberry Chocolate Tart
Shortcrust Pastry
  • 210 g flour
  • 40 g cocoa powder
  • 50 g powdered sugar
  • 120 g butter
  • a pinch of salt
  • 1 egg
Raspberry Layer
  • 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
Shortcrust pastry
  1. Sieve flour, cocoa powder and powdered sugar.

  2. Crumble with small-sized butter pieces.

  3. Add egg and knead to a dough.

  4. Roll it out and place it in a tarte form. Also the edge.

  5. For blind-baking: Place baking paper and dried pulses on shortcrust pastry.

  6. Bake in preheated oven at 180° C for 15 minutes.

  7. Remove pulses and baking paper.

  8. Bake again for about 5 to 10 minutes.

  9. Leave to cool.

Raspberry Layer
  1. Bring raspberries and water to boil.

  2. Mix custard powder, sugar and a little water till smooth.

  3. Stir it in raspberries and mix until it thickens.

  4. Let it cool a bit and pour on baked shortcrust pastry.

  5. Place to cool.

  1. Chop chocolate.

  2. Bring cream to boil and pour over chopped chocolate.

  3. Mix until smooth and leave to cool a bit.

  4. Pour on raspberry layer and cool again.

  1. Before serving decorate with fresh raspberries.

Enjoy baking!
Maggi & Family

I used this tart and quiche form . (Affiliate Link)

2 replies

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