Chocolate Raspberry Tart

by Feli Chic'Cuisine

With its delicious combination of dark chocolate and raspberries, this elegant tart can be prepared in just 15 minutes the day before your next gathering with friends. Unforgettable combination of flavors and textures!

Deliciously intense dark chocolate raspberry tart beneath its 70% dark chocolate ganache, fresh raspberry and a buttery, delicate chocolate shortcrust pastry.

Ingredients

Servings: 10

For the Crust:

175g plain flour, plus extra for dusting
25g good quality cocoa powder
50g icing (powdered) sugar
pinch of salt
100g chilled unsalted butter
1 medium egg yolk
4 teaspoons cold water

For the Chocolate Ganache:

340 g (12 oz) dark chocolate, (64 to 76% cocoa mass), chopped
250 ml (1 cup) 35 % heavy cream
30 ml (2 tbsp) corn syrup or 2 tsp honey
55g (1/4 cup) unsalted butter, softened
15 ml (1 tbsp) Grand Marnier liqueur, optional
400g fresh raspberries, plus extra to serve
mint leaves, to decorate, optional

Method

Make the Crust

1. Preheat the oven to 180°C (350°F). In a bowl, mix the flour, cocoa powder, sugar and salt. Make a well in the middle of the dry ingredients. Cut in butter and mix until mixture resembles coarse crumbs.

2. In a small bowl, combine the egg yolk and the cold water. Pour over flour mixture, tossing until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.

3. Remove the pastry from the fridge and roll it out thinly on a flour-dusted surface. Use it to line a 25cm and 4cm deep, loose-bottomed tart tin. Press the edges into the sides of the pan. Roll the pin over the top to cut off excess dough.

4. Line the pastry case with a sheet of crumpled baking paper and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 15 - 20 minutes -depending on the oven type - then remove the paper and weights. Return to the oven and continue to bake for another 5 minutes. Cool on a wire rack.

Make the Chocolate Ganache

5. In a saucepan over a medium heat, bring the cream and corn syrup to a boil. Pour over the chocolate. Using a spatula, stir the ganache until smooth. Add the butter and raspberry liqueur. Stir until the butter has melted.

6. Scatter the raspberries in the tart case. Pour over the filling, and refrigerate for 1 hour or until the ganache has set.

7. Serve decorated with the reserved raspberries dusted with a little powdered sugar.