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Dark Chocolate Raspberry Tart
This rich dark chocolate raspberry tart has a buttery flaky chocolate crust filled with silky smooth dark chocolate ganache and plenty of fresh raspberries. It's such a show-stopper and perfect for dinner parties.
Ingredients
Pastry:
- 1 cup 142g all-purpose flour
- ¼ cup 21g cocoa powder (I prefer this one)
- 3 tablespoon 40g granulated sugar
- ¼ teaspoon salt
- 7 tablespoon 100g cold unsalted butter
- 1 large cold egg well beaten
Filling:
- 4 ¼ oz 150g bittersweet chocolate with 70% cocoa solids (I like this one)
- 4 ¼ oz 150g semisweet dark chocolate with 50% cocoa solids
- 1 ¼ cups 300ml 35% heavy whipping cream
- 1 tablespoon 15ml honey
- 2 tablespoon 25g granulated sugar (optional)
- ⅛ teaspoon salt
- 1 cup 120g fresh raspberries plus 1 cup extra for topping
Instructions
- Make the pastry. Combine flour, cocoa powder, sugar and salt in a medium bowl and whisk to blend evenly. Add the cold pieces of butter and rub them in with your fingertips or use a pastry cutter until they are broken down to small pieces the size of oat flakes. There shouldn’t be large pieces of butter left, but also try not to over-work it so that you don’t heat it up from the warmth of your hands. Having the butter well dispersed will make a tender crust. Beat the egg well in a small bowl and then drizzle it into the bowl while tossing the dry mixture with a fork. Once you have added all of the egg, turn the mixture out onto a work surface and bring it together with your hands slightly cupped to press the dough together. Do not knead the dough, but you can fold it over itself a few times to bring it together and press in loose bits. Wrap it well with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 375°F. Place the chilled dough onto a lightly floured work surface and roll it out to between ⅛ and ¼ inch thickness. Dust the surface of the dough lightly with flour as necessary to prevent sticking, then lightly brush off excess flour once you roll it out to the correct thickness.
- Gently drape the dough over rolling pin and transfer it to a 9-inch round tart pan with removable bottom. Press the dough evenly along the base and up the sides of the pan, folding over the overhanging dough to reinforce the edge crust. Trim away any excess dough around the sides then prick the base a few times with a fork. Optional: crumple a piece of parchment paper and place it over the crust. Pour in baking beads or dried beans.
- Bake for 15 minutes, then lift up the parchment to remove the baking beads and bake for another 5 minutes until the surface looks dry and matte. If not using baking beads, bake for 15 minutes at 375°F and then reduce oven temperature to 350°F and bake for another 5-10 minutes until the pastry looks matte and feels dry to the touch. Transfer pan to a wire rack to cool.
- Make the filling. Place both types of chopped chocolate in a heatproof bowl and set aside. Combine cream and honey in a small saucepan over medium-low heat and bring it to a simmer. Remove from heat and immediately pour it over the chocolate. Add sugar (if you are using it) and salt, cover the bowl and set aside for 2 minutes. Uncover the bowl and whisk gently until completely melted, smooth and glossy. Let it cool for 10 minutes so that it doesn’t cook the raspberries.
- Assemble the tart. Scatter 1 cup of fresh raspberries over the cooled crust and pour over the chocolate ganache. Set aside in a cool place to set for about 1 hour. You can refrigerate it to speed up the process. Top with plenty of fresh raspberries before serving.
