Raspberry and Chocolate Tart

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Preparation info

  • Serves

    8-10

    • Difficulty

      Easy

Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

I was taken for a surprise birthday lunch to the Waterside Inn, when my son was a babe in arms. He should not have been there at all, but had been crying all morning and would not be left with anyone – we had no choice but to take him or cancel lunch. I was very nervous about the reception we would get in this very smart Michel in-starred restaurant (three at that time) when rolling up with an infant. In fact, he was in marvellous humour when we arrived, and we were all welcomed like long-lost friends. The Europeans definitely understand that children, however young, should be encouraged in gastronomy. I chose the chocolate and raspberry tart for pudding, and it was sublime. This is my attempt to recreate it.

Ingredients

  • 1 recipe quantity Chocolate Pastry
  • 450 g raspberries
  • vanilla icing sugar, to dust
  • cream, crème anglaise or the best real
  • vanilla ice-cream, to serve

For the Ganache

  • 300 g real dark chocolate, plus more for the base
  • 300 ml whipping cream or crème fraîche

Method

Make the pastry, use it to line a tart tin and bake blind as described for about 20 minutes, or until cooked. Leave to cool.

Make the ganache as described. When the pastry is cool and the ganache has cooled to a thick custard-like consistency, arrange most of the raspberries on the pastry base, keeping a good handful back for serving.

You could paint the cooked pastry base with a thin layer of melted/tempered chocolate if you can be bothered, but you don’t need to. Pour the ganache over the raspberries and leave in the fridge to set for at least a couple of hours.

Serve with the remaining raspberries piled on the top and dusted with vanilla icing sugar. Serve with cream, crème anglaise or the best real vanilla ice-cream.

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