Chocolate raspberry tart recipe – The Good Life France | EUROtoday

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chocolate raspberry tart
© Clay McLachlan

Fresh raspberries, darkish chocolate and raspberry ganache, crispy golden pastry – mixed to make an irresistible little tart. This chocolate raspberry tart recipe is less complicated to make with store purchased pastry however we've included a recipe for pastry for bakers who prefer to go the entire hog within the kitchen! The raspberry and chocolate ganache combine is ​​totally scrumptious and this cake actually delivers on the wow issue – each in appears to be like and style!

Although the chef advises to make use of a copper pan for raspberries as is conventional, you should use any non-reactive saucepan, similar to non-stick lined or seasoned stainless-steel – aluminium can have an effect on the style of cooked fruit.


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


Creamed candy brief 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% fats
7 tablespoons (100 g) unsalted butter
Scant ⅓ cup (70 ml) raspberry brandy or eau-de-vie
1 ¾ lb. (750 g) darkish chocolate, 64% cocoa, chopped

Special gear: a copper saucepan


Prepare the creamed candy brief pastry.

Place the butter, sugar, and egg within the bowl of a meals processor and cream collectively till clean. Sift the flour and add it with the salt to course of for 1–2 minutes additional, till clean. Remove from the bowl. Press down the dough with the palm of your hand, pushing it away from you, till the elements are completely blended. Chill, coated, for 20 minutes.

Preheat the oven to 350°F (180°C).

Roll out the dough very thinly (about ⅛ in./3 mm) to kind a disk. Use your rolling pin to switch it from the working floor to the baking pan or circle: drape it across the pin after which unroll it over the tart mould. Make ornamental patterns across 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 permit to chill.

In a copper saucepan, prepare dinner 3 ½ oz. (100 g) of raspberries with sugar and glucose. Bring to a boil and depart to simmer for a couple of minutes. Add the cream and butter and convey to a boil once more.

Remove from the warmth and incorporate the raspberry brandy or eau-de-vie and the chopped chocolate. Mix till completely blended. Strain via a high quality mesh sieve and pour the ganache into the cooled tart shell. Leave within the fridge till 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).

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Chocolate raspberry tart recipe