Indulge in another romantic dessert – Raspberry Chocolate ganache tart. Covered with a beautiful, rich and chocolately spiral, this tart is extraordinary. It looks stunning with raspberries and chocolate triangles on top.
For the tart crust:
- 3.5 oz (100 g) butter, softened
- 1/2 cup (50 g) almond flour
- 1/3 cup + 7 tsp (60 g) powdered (icing) sugar
- 1 egg yolk
- 1 pinch of salt
- 1 cup + 3 tbsp (150 g) all purpose flour
For the raspberry-chocolate ganache:
- 6.5 oz (185 g) raspberry puree
- 7 oz (200 g) dark chocolate
- 1.6 oz (45 g) butter, softened
For the decoration:
- 1.7 oz (50 g) dark chocolate
- 3.5 oz (100 g) fresh raspberries
- To make the tart crust, place butter in the bowl of stand mixer and beat until homogeneous. Add all the ingredients in order and continue to mix. Add all-purpose flour as the last ingredient and mix just to combine. Wrap the pastry dough in a plastic film and refrigerate for 30 minutes.
- Using a rolling pin , roll out the pastry between two sheets of parchment paper about 5 mm thick. Cut an 8 inch/ 20 cm diameter disk by pressing a buttered stainless steel tart ring (cake ring ). Remove excess dough and refrigerate for an hour before baking.
- Preheat oven to 335 F/170 C. Bake for about 15 to 20 minutes. Remove the ring in the middle of baking time to brown edges of the tart. Let it cool down.
- To make the raspberry chocolate ganache, place fresh raspberries in a fine-mesh strainer over a large bowl. Force the juice from the berries by pressing raspberries with the back of a spoon to get puree. Chop the dark chocolate into small pieces or process chocolate in a food processor for a few minutes.
- Heat raspberry puree without boiling. Pour a third of the heated puree over the chopped chocolate and mix from the center by expanding the movement, little by little. Repeat the process twice with the remaining puree. When the mixture is at about 104 F/40 C (still warm by touch), stir in the softened butter. Emulsify the ganache with a hand whisk for a few seconds to make it homogeneous, cover it with a plastic film on contact and refrigerate for about one hour.
- To make the dark chocolate triangles, melt dark chocolate in a bain-marie (water bath), pour it on a plastic sheet and spread with a spatula. Cover the chocolate with the second sheet of plastic film and even with hands, removing air bubbles. Turn it over, place on a baking sheet and cover with another, but a smaller baking sheet. Refrigerate.
- To assemble the tart, place the raspberry chocolate ganache in a pastry bag with Ateco plain pastry tip 806 and push a spiral, starting from the center of the tart. Decorate the top of the tart with fresh raspberries and broken chocolate triangles. Transfer the tart on a serving platter.
- Use fresh or frozen raspberries to make the puree. As for fresh berries, you need about 14 oz (400 g) raspberries.
- Make the raspberry puree in advance and store it in the fridge for up to one week.
- one day in advance and assemble the tart the next day.
- Serving Size: 1 slice
- Calories: 569
- Sugar: 31 g
- Sodium: 186 mg
- Fat: 33.8 g
- Saturated Fat: 19.1 g
- Carbohydrates: 60.7 g
- Fiber: 8.1 g
- Protein: 8.5 g
- Cholesterol: 91 mg
Keywords: raspberry chocolate tart, raspberry chocolate ganache tart, raspberry chocolate dessert, raspberry chocolate ganache