Chocolate Raspberry Tart
Chocolate Raspberry Tart
Ingredients
For the Pastry
- 200 g plain flour
- 50 g icing sugar
- 100 g cold butter, cubed
- 1 egg yolk
- 1 tablespoon cold water
For the Chocolate Ganache Filling
- 300 ml thickened cream
- 300 g dark chocolate, chopped
For Assembly
- 100 g fresh raspberries
- 100 g fresh blueberries
Instructions
- 1
In a large bowl, combine the plain flour, icing sugar, and cubed cold butter.
⏱️ 2 min
- 2
Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
⏱️ 5 min
- 3
Add the egg yolk and cold water to the mixture.
⏱️ 1 min
- 4
Gently bring the mixture together to form a cohesive dough. Be careful not to overmix it.
⏱️ 2 min
- 5
Wrap the dough tightly in plastic wrap and place it in the fridge to chill.
⏱️ 1 min
- 6
Once chilled, lightly flour a clean surface and roll out the dough to an even thickness of approximately 3mm.
⏱️ 5 min
- 7
Carefully transfer the rolled-out dough into a 23cm tart tin, pressing it gently into the base and up the sides.
⏱️ 3 min
- 8
Trim any excess dough from the edges of the tart tin. Prick the base of the pastry all over with a fork.
⏱️ 2 min
- 9
Line the pastry shell with baking paper and fill it with baking beads (or dried beans/rice) for blind baking.
⏱️ 2 min
- 10
Blind bake the pastry in a preheated oven.
⏱️ 15 min•🌡️ 180
- 11
After 15 minutes, remove the baking paper and baking beads. Return the pastry shell to the oven and bake until the crust is golden brown.
⏱️ 10 min•🌡️ 180
- 12
Once baked, remove the pastry from the oven and let it cool completely on a wire rack.
⏱️ 15 min
- 13
In a saucepan, heat the thickened cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 14
Place the chopped dark chocolate in a heatproof bowl.
⏱️ 1 min
- 15
Pour the hot cream over the chopped dark chocolate.
⏱️ 1 min
- 16
Allow the mixture to sit undisturbed to let the chocolate melt.
⏱️ 5 min
- 17
After 5 minutes, stir the chocolate and cream mixture gently with a spatula or whisk until it becomes smooth and glossy. This forms the ganache.
⏱️ 2 min
- 18
Pour the prepared chocolate ganache into the completely cooled tart shell.
⏱️ 1 min
- 19
Transfer the tart to the fridge and chill until the ganache is fully set.
⏱️ 240 min
- 20
Once the tart is set, decorate the top generously with fresh raspberries and fresh blueberries.
⏱️ 3 min
- 21
Serve and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Raspberry Tart
For the Pastry
- 200 g plain flour
- 50 g icing sugar
- 100 g cold butter, cubed
- 1 egg yolk
- 1 tablespoon cold water
For the Chocolate Ganache Filling
- 300 ml thickened cream
- 300 g dark chocolate, chopped
For Assembly
- 100 g fresh raspberries
- 100 g fresh blueberries
Instructions
- 1
In a large bowl, combine the plain flour, icing sugar, and cubed cold butter.
⏱️ 2 min - 2
Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
⏱️ 5 min - 3
Add the egg yolk and cold water to the mixture.
⏱️ 1 min - 4
Gently bring the mixture together to form a cohesive dough. Be careful not to overmix it.
⏱️ 2 min - 5
Wrap the dough tightly in plastic wrap and place it in the fridge to chill.
⏱️ 1 min - 6
Once chilled, lightly flour a clean surface and roll out the dough to an even thickness of approximately 3mm.
⏱️ 5 min - 7
Carefully transfer the rolled-out dough into a 23cm tart tin, pressing it gently into the base and up the sides.
⏱️ 3 min - 8
Trim any excess dough from the edges of the tart tin. Prick the base of the pastry all over with a fork.
⏱️ 2 min - 9
Line the pastry shell with baking paper and fill it with baking beads (or dried beans/rice) for blind baking.
⏱️ 2 min - 10
Blind bake the pastry in a preheated oven.
⏱️ 15 min•🌡️ 180 - 11
After 15 minutes, remove the baking paper and baking beads. Return the pastry shell to the oven and bake until the crust is golden brown.
⏱️ 10 min•🌡️ 180 - 12
Once baked, remove the pastry from the oven and let it cool completely on a wire rack.
⏱️ 15 min - 13
In a saucepan, heat the thickened cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 14
Place the chopped dark chocolate in a heatproof bowl.
⏱️ 1 min - 15
Pour the hot cream over the chopped dark chocolate.
⏱️ 1 min - 16
Allow the mixture to sit undisturbed to let the chocolate melt.
⏱️ 5 min - 17
After 5 minutes, stir the chocolate and cream mixture gently with a spatula or whisk until it becomes smooth and glossy. This forms the ganache.
⏱️ 2 min - 18
Pour the prepared chocolate ganache into the completely cooled tart shell.
⏱️ 1 min - 19
Transfer the tart to the fridge and chill until the ganache is fully set.
⏱️ 240 min - 20
Once the tart is set, decorate the top generously with fresh raspberries and fresh blueberries.
⏱️ 3 min - 21
Serve and enjoy.
⏱️ 1 min