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.
-
Chop chocolate.
-
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.
Enjoy baking!
Maggi & Family
I used this tart and quiche form . (Affiliate Link)
Trackbacks & Pingbacks
[…] Tarts:Poppy Seed TartRaspberry Chocolate TartStrawberry Rhubarb […]
[…] More recipes with chocolate:Berry Chocolate CakeChocolate Coco DelightClassic Chocolate CookiesPumpkin Chocolate BabkaChoco Coco CakeRaspberry Chocolate Tart […]
Leave a Reply
Want to join the discussion?Feel free to contribute!