Chocolate raspberry tart recipe

Fresh raspberries, dark chocolate and raspberry ganache, crispy golden pastry – combined to make an irresistible little tart. This chocolate raspberry tart recipe is easier to make with shop bought pastry but we’ve included a recipe for pastry for bakers who like to go the whole hog in the kitchen! The ganache mix of raspberry and chocolate is utterly delicious and this cake really delivers on the wow factor – both in looks and taste!

Although chef advises to use a copper pan for the raspberries as is traditional, you can use any non-reactive saucepan, such as non-stick lined or seasoned stainless steel – aluminium can affect the taste of cooked fruit.

SERVES 8

Preparation: 45 minutes
Resting: 20 minutes
Cooking: 40 minutes
Chilling: 2–3 hours

INGREDIENTS

Creamed sweet short pastry
1 stick (125 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 egg
2 ¾ cups (250 g) cake flour
1 teaspoon (5 ml) salt

Ganache cream
½ lb. (225 g) raspberries, divided
¼ cup (50 g) granulated sugar
2 oz. (50 g) glucose
1 ⅔ cups (400 ml) whipping cream, min. 30% fat
7 tablespoons (100 g) unsalted butter
Scant ⅓ cup (70 ml) raspberry brandy or eau-de-vie
1 ¾ lb. (750 g) dark chocolate, 64% cacao, chopped

Special equipment: a copper saucepan

METHOD

Prepare the creamed sweet short pastry.

Place the butter, sugar, and egg in the bowl of a food processor and cream together until smooth. Sift the flour and add it with the salt to process for 1–2 minutes further, until smooth. Remove from the bowl. Press down the dough with the palm of your hand, pushing it away from you, until the ingredients are thoroughly blended. Chill, covered, for 20 minutes.

Preheat the oven to 350°F (180°C).

Roll out the dough very thinly (about ⅛ in./3 mm) to form a disk. Use your rolling pin to transfer it from the working surface to the baking pan or circle: drape it round the pin and then unroll it over the tart mold. Make decorative patterns around the edge. Prick the dough with a fork, line it with parchment paper, and fill with baking beans. Blind-bake for 20–25 minutes and allow to cool.

In a copper saucepan, cook 3 ½ oz. (100 g) of the raspberries with the sugar and glucose. Bring to a boil and leave to simmer for a few minutes. Add the cream and butter and bring to a boil again.

Remove from the heat and incorporate the raspberry brandy or eau-de-vie and the chopped chocolate. Mix until thoroughly blended. Strain through a fine mesh sieve and pour the ganache into the cooled tart shell. Leave in the refrigerator until set, about 2–3 hours. Garnish with the remaining raspberries and serve.

Extract from the fabulous The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).