Chocolate & Raspberry Tart

Sep 11, 2015
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My intention was not to post these photos. I was testing this recipe and thought about taking a few shots to post as a ‘coming soon’ feature if the tart turned out good. And the tart did turn out good, shattered and broken, but really really good.

I decided to use these photos because I had a great time laughing about failing. We fail all the time, big and small, and I’m not going to delve deeper in his subject here, but I just want to say that I believe failing is good, it makes space for new experience and also, sometimes, it can be really really fun; just like this time when I wanted to photograph this tart from above using a utensil rack and a book as support for my camera and the book fell and shattered the tart case, becoming completely immersed in chocolate ganache. I then laughed by myself, a lot and really loud. Afterwards, I salvaged the tart (and the book) and shared it with friends after dinner. And since I had some extra dough after fitting it in the pan, I also made a mini tart that didn’t suffer any damage and gave it to my daughter.

This tart is perfect for those very last raspberries you can still find at the market as a remnant of Summer. So, if you have the chance to get your hands on some raspberries and you also happen to love chocolate, then this is the tart for you. I promise! And if you fail, have a great big laugh about it and get to it again; or not. Either way, have a great weekend!

Chocolate & Raspberry Tart

For the Shortcrust:

200g/1½ cup flour

A pinch of salt

113g/1 stick unsalted butter

50g/¼ cup sugar

1 large free-range egg, beaten

1 egg white, beaten for glazing

Preheat the oven to 200C/400F. In a bowl, whisk the flour and the salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. You can do this with a handheld mixer. Add the sugar and beat until light and fluffy, about 3-4 minutes. Add the egg and beat well. Add the flour mixture and mix until it forms a ball. Flatten the dough, shape into a disc, cover with clingfilm and refrigerate for 30 minutes. Butter a 20cm/9in tart pan and evenly fit the dough on the bottom and up the sides of your pan, with the aid of your hands. Cover with clingfilm and freeze for 15 minutes. Prick base with the aid of a fork. Place on a large baking tray and bake for 5 minutes. Reduce the oven temperature to 180C/350F and bake for another 15 minutes. Remove from oven, wait for about 5 minutes, then brush all over with the egg white glaze to seal. Allow to cool completely.

For the ganache:

300ml/1 ¼ cup heavy cream

250gr/9oz chocolate, min 70% cocoa solids, finely chopped

2 Tblsp sugar

½ tsp vanilla extract

In a medium saucepan set over medium heat, combine cream and 2 Tbslp sugar. Bring to a boil, then remove from hob. Stir in sugar and ½ tsp vanilla extract. Add the chocolate to the saucepan and let sit for 5 minutes until it melts completely, then whisk slowly until the mixture turns into a smooth and glossy ganache. Pour the ganache into the tart crust and allow to cool to room temperature.

Assembling the tart:

500g/1 pound raspberries, washed and dried

2 Tblsp raw pistachio, ground

Powdered sugar, for sprinkling (optional)

Once the tart has cooled and right before serving, arrange the raspberries on top, then sprinkle with the ground pistachios, followed by powdered sugar, if using. Serve immediately and enjoy!DSC07146 DSC07150 DSC07153 DSC07155 DSC07157

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