Name: Chocolate Raspberry Tart
Yield: Makes one 25 cm tart, 8-10 servings
Ingredients: Cocoa powder for finishing; 280 g dark chocolate (60% cocoa solids), melted and cooled; 55 g unsalted butter, very soft; 350-500 g fresh raspberries, picked over but not washed; 2 tablespoons light corn syrup or golden syrup; icing sugar for finishing; 1 x 25 cm tart crust made from French-Style Cookie Dough or Chocolate Cookie Dough, fully baked; 240 ml whipping or double cream

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

I used to make this tart with an elaborate chocolate mousse filling. Now I prefer it with a simple and flavourful ganache under the berries. Be sure to use premium chocolate, since there’s nothing to camouflage its flavour.

Ingredients

1 x 25 cm tart crust made from French-Style Cookie Dough or Chocolate Cookie Dough, fully baked

Method

For the ganache filling, whisk the cream and corn syrup together in a small saucepan. Bring to a slight simmer over a low heat, then pour it into a bowl and cool to room temperature.
Pour the cream mixture over the chocolate and vigorously whisk them together. Whisk in the butter and immediately pour the ganache into the baked tart crust. Be careful: if the but

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Chocolate Raspberry Tart

Ingredients

Method

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