I have been making this tart for sometimes now as I wanted to reach the right balance between the sourness of the raspberry and the sweetness of the chocolate. I think I found it and I do enjoy the blend between the two.
It is a simple recipe that can be made ahead and does not require great cooking skills!
The version here uses a shortcrust pastry flavoured with dark cocoa powder however it is optional and the tart works well without.
For the shortcrust pastry:
150gr plain flour
50gr Almond powder
50gr caster sugar
1 egg lightly beaten
125gr cold butter
25gr dark cocoa powder ( I used Green & Black cocoa powder)
In a food processor, blend the flour, almond powder, cocoa powder, sugar and cold butter cut in small pieces until you have a crumbled mixture. Then add the egg lightly whisked.
Stop the processor once you start to get a dough. Place it on your floured worktop and without working too much the dough shape it and cover it with some clingfilm.
Place it in the fridge for the night! If you are in a hurry place it in the freezer for at least 30mn to help the butter to get harder.
Turn the oven at 190C. Roll your dough and place it on your tart tin.
Blind cook for 20mn and let it cool.
For the raspberry puree:
120gr raspberry (fresh or frozen)
1/2 lemon juice
25gr light muscovado sugar
some cardamom seeds (optional)
In a pan place the raspberries with the lemon juice, the sugar and the cardamom seed. Cook for 5/6 mn until the fruits are dissolved. Remove from the heat and with a blender stick, blend the fruit until it forms a smooth puree.
With a sieve placed above a bol, pass through the fruit puree to remove all the pips. Make sure there are none coming through. At this stage you can keep the fruit puree until you are ready to do your tart in the fridge or in the freezer.
For the chocolate ganache:
200gr dark chocolate (70%) 150ml double cream 50gr butter 50gr caster sugar
Bring to the boil the double cream with the caster sugar. Stir to dissolve the sugar. Place a bol with the dark chocolate and the raspberry puree over a bain marie. Melt the chocolate while stirring until the chocolate is mixed with the fruit puree. Turn the heat off. Pour a small amount of hot cream and mix until you get a thick paste. Add an other quarter of cream and carry on mixing until you have used all the cream. You should get a paste that start to breaks. Add the butter. Stir until the butter melted. To finish blend the ganache with a stick blender to get a silk shiny texture.
Pour your ganache into your pastry case and place it in the fridge for at least 1 hour.
Serve chilled with some raspberries on top and dusted with cocoa powder!
