Chocolate Raspberry Tart

Name: Chocolate Raspberry Tart
Yield: Makes one 25 cm tart, 8-10 servings
Ingredients: 280 g dark chocolate (60% cocoa solids), melted and cooled; 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; icing sugar for finishing; Cocoa powder for finishing; 2 tablespoons light corn syrup or golden syrup; 2 tablespoons light corn syrup or golden syrup; 240 ml whipping or double cream; 240 ml whipping or double cream; 1 x 25 cm tart crust made from French-Style Cookie Dough or Chocolate Cookie Dough, fully baked; 1 x 25 cm tart crust made from French-Style Cookie Dough or Chocolate Cookie Dough, fully baked; 1 x 25 cm tart crust made from French-Style Cookie Dough or Chocolate Cookie Dough, fully baked

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

Pastry
Dessert
Pie
Vegetarian

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