This Raspberry and Chocolate Tart is an impressive dessert. It uses the classic combination of raspberries and chocolate, but is quick and simple to make with a good quality of chocolate !
First, here is the list of the different ingredients you will need to make this Raspberry and Chocolate Tart that serves 6 to 8
- 1/2 lb (240 g) sweet dough (see Tips / Astuces)
- 1/2 lb (250 g) fresh raspberries
- 1 cup (250 m)l cream 15%
- 7 oz (200 g) dark chocolate at 60% cocoa
- 1/4 cup (50 g) butter cut into small pieces
Now, here are the different steps you will need to follow to make this Raspberry and Chocolate Tart with a Preparation and Cooking time of 20 + 25 minutes
Preheat your oven to 375°F (190 °C). Line a circle with the lowered dough at 1/8 inch (3 mm) then, line the dough base with parchment paper and marbles and cook for 20 minutes. Remove paper and marbles and return to oven for 5 more minutes or until lightly browned. Set aside at room temperature on a wire rack and remove the circle or tin.
Once the bottom is cooled, keep a few raspberries for decoration and cut the rest in half and line the pie shell.
In a saucepan, bring to medium heat the cream to a boil. Off the heat, add the chocolate broken into small pieces and whisk to a smooth cream. Add the butter gradually, whisking. Pour the ganache over the raspberries and fill the pie shell. Cool to room temperature. When the ganache is cool, put the pie in the refrigerator at least two hours before serving.
Serve cold but not icy and decorate with some raspberries. Enjoy !
