Name: Chocolate Raspberry Tart
Yield: One 8-inch (20 cm) round tart, yielding 6–8 slices
Ingredients: 1⅔ cup (250 g / 8.8 oz) fresh raspberries; ¼ cup (50 g / 1.8 oz) sugar; 5 egg yolks (85 g / 3 oz); 7 oz (200 g) milk chocolate; 7 oz (200 g) dark chocolate; Ceramic baking weights or you can use uncooked rice or dried beans; 1 cup (250 mL / 8.4 fl oz) heavy cream (35 percent fat); 3 tablespoons (40 g / 1.4 oz) caster sugar or superfine sugar; 1 egg (45 g / 1.6 oz); ½ teaspoon vanilla; 1¼ cups (200 g / 7 oz) plain or all-purpose flour; ½ cup (125 g / 4.4 oz) butter; ¾ cup (210 mL / 7 fl oz) milk; 5.3 oz (150 g) dark chocolate, tempered

Preparation info

One
8 inch

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

This chocolate raspberry tart is neat, tidy, simple, and dare I say it…perfect. It is beautiful to look at and follows through on its visual promise with gorgeous taste and texture.

Ingredients

Pastry

½ cup (125 g / 4.4 oz) butter
1¼

Method

Pastry

Preheat the oven to 180°C (350°F).

Using your thumb and fingers, rub the butter into the flour; keep going until it resembles breadcrumbs. Stir in the sugar. Lightly whisk the egg and vanilla and stir into the flour mixture.