Raspberry Chocolate Tart
[The British Kitchen] A Raspberry Tart with Sweet Chocolate and Refreshing Summer Raspberries
Raspberries are deliciously tart and juicy, offering a perfect balance with the sweetness of chocolate. This tart delivers a delightful combination of sweet and tangy flavors in every bite. It’s a truly satisfying dessert!
Tart Dough- 95g All-purpose flour
- 15g Almond flour
- 10g~15g Cocoa powder (adjust for color and flavor)
- 65g Cold unsalted butter, cubed
- 10g~15g Ice cold water
- Pinch of salt
Chocolate Cream Filling- 40g Dark or milk chocolate, finely chopped
- 15g Heavy cream (for ganache)
- 1g Sheet gelatin or 1g gelatin powder
- 1 tsp Vanilla extract
- 50g Heavy cream (for whipping)
Ganache & Garnish- 50g Dark or milk chocolate, finely chopped
- 25g Heavy cream
- 500g Fresh raspberries, washed and drained
- 40g Dark or milk chocolate, finely chopped
- 15g Heavy cream (for ganache)
- 1g Sheet gelatin or 1g gelatin powder
- 1 tsp Vanilla extract
- 50g Heavy cream (for whipping)
Ganache & Garnish- 50g Dark or milk chocolate, finely chopped
- 25g Heavy cream
- 500g Fresh raspberries, washed and drained
Cooking Instructions
Step 1
First, let’s make the tart dough. In a large bowl, combine 95g all-purpose flour, 15g almond flour, 10-15g cocoa powder, and a pinch of salt. Whisk them together lightly. Add 65g of cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Don’t overmix.
Step 2
Gradually add 10-15g of ice-cold water, a little at a time, and mix until the dough just comes together into a cohesive ball. Be careful not to overwork the dough; mix just until no dry flour remains. (I used 10g of cold water).
Step 3
Place the dough between two sheets of parchment paper. Roll it out with a rolling pin to about 3-4mm thickness, slightly larger than your tart pan. Carefully peel off the top layer of parchment paper and gently transfer the dough into the tart pan. Press the dough evenly into the bottom and up the sides of the pan. Trim any excess dough. Prick the bottom of the tart shell all over with a fork. This helps prevent the crust from puffing up during baking. Cover the dough with parchment paper and weigh it down with pie weights or dried beans. Chill in the refrigerator for 1 to 2 hours. This resting period allows the gluten to relax, ensuring a tender crust.
Step 4
While the tart shell is chilling, prepare the gelatin for the filling. If using sheet gelatin, soak it in cold water until softened. If using gelatin powder, sprinkle 1g of powder over 1-2 tablespoons of lukewarm water, stir, and let it bloom for about 5 minutes. (I used gelatin powder).
Step 5
Preheat your oven to 180°C (350°F). Once the oven is preheated and the tart shell has chilled, remove the parchment paper and weights. Bake the tart shell for 20-25 minutes, or until the edges are golden brown and the crust is firm. Carefully remove the baked tart shell from the pan and let it cool completely on a wire rack.
Step 6
Now, let’s make the chocolate cream filling. In a heatproof bowl, combine 40g of finely chopped dark or milk chocolate and 15g of heavy cream (for ganache). Microwave in 10-second intervals, stirring in between, until the chocolate is completely melted and smooth. Stir well to create a ganache. Be very careful not to overheat or burn the chocolate, as it cannot be salvaged. (It’s safer to heat it in short bursts).
Step 7
In a separate bowl, whip 50g of cold heavy cream until it reaches about 50-60% stiffness (soft peaks). The cream should hold its shape slightly but still be soft and pourable. This consistency is ideal for mixing with the ganache to achieve a smooth filling.
Step 8
Gently fold the whipped cream into the cooled chocolate ganache. Add the bloomed gelatin and 1 teaspoon of vanilla extract. Mix everything together until well combined and smooth. Ensure there are no lumps of gelatin. This creates a luscious chocolate cream filling.
Step 9
Once the tart shell is completely cool, pour the chocolate cream filling into it, spreading it evenly to the edges. Use a spatula to create a smooth surface. Place the filled tart back in the refrigerator to chill and set for at least 1 to 2 hours, or until the filling is firm.
Step 10
Next, prepare the chocolate ganache for the topping. In a heatproof bowl, combine 50g of finely chopped dark or milk chocolate and 25g of heavy cream. Heat in the microwave in 10-second intervals until the chocolate is melted and smooth. Stir well to create a glossy ganache. Meanwhile, gently wash the 500g of fresh raspberries and pat them thoroughly dry with paper towels. Excess moisture can make the ganache or crust soggy.
Step 11
Once the filling is set, pour the slightly warm chocolate ganache over the chilled tart, spreading it evenly to coat the surface. Arrange the dried fresh raspberries attractively over the ganache before it sets. For an extra decorative touch, you can lightly dust with powdered sugar. Your beautiful Raspberry Tart is now ready to be chilled and enjoyed!
