12/10/13

Chocolate Tart with Raspberries Recipe

Tasty Chocolate Tart with Raspberries on Top

Sweetened Pastry Dough
  • 1 cup cake flour
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into 1/3 inch cubes
  • 2 eggs, lightly beaten (if too dry, add 1 egg white)
Make the Dough

Mix and sift cake flour, flour, granulated sugar and salt. Mix in the butter one cube at a time. Mix in eggs until clumps begin to form. Using your hands, form mixture into a single doughy mass. Add more flour if not doughy enough.

Prebake the pastry shell empty at 400 degrees F. To prevent air pockets from forming bake it for 15 minutes with the beans, 15 minutes without (see How to Bake a Single Crust Pie Shell without Air Pockets), then cool. The crust should be golden brown.

While the shell is cooling, make the ganache.

Chocolate Ganache for Dark Chocolate Tart
  • 10 oz of dark chocolate chips
  • 1 cup of heavy cream
  • 1/2 cup of butter

In a sauce pan, simmer cream and add chocolate chips. Stir to melt the chips. Transfer to a heatproof mixing bowl, add butter and whip with a mixer until smooth.

Combine and Add Raspberries

Pour ganache in the cooled pastry shell. Even out the top with a pastry spatula or similar kitchen utensil. Let set in and cool in refrigerator.

Add raspberries on top before serving.

See related post on raspberry cheesecake.


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