Raspberry and Chocolate Tart
Indulge in a decadent Raspberry and Chocolate Tart with a buttery crust, rich chocolate ganache, and a layer of sweet raspberry jam. Topped with fresh raspberries, it's the perfect dessert for any occasion or a luxurious personal treat!
preparation: 5 minutes
making: 15 minutes
total: 20 minutes
servings: 12 slices
nutrition: 362 calories per serving
cuisine: British
Ingredients
- 200g plain flour
You will need some more for dusting.
- 100g unsalted butter
You will need some more for greasing the tin
- 50g white granulated sugar
- 1 egg
- 150g raspberry jam
- ½ tsp ground cinnamon
- 200ml fresh double cream what is?
- 200g milk cooking chocolate
- 1 tsp butter, 20g
For decorating
- 20g of chopped milk chocolate
- a handful of fresh raspberries
- a few fresh mint leaves
When choosing Milk Chocolate, make sure is advised as nut-free.
Method
Combine the flour, sugar, butter, and egg in a large bowl.
Quickly knead the mixture by hand until it forms a dough.
Wrap the dough in cling film and refrigerate for at least 60 minutes.
Meanwhile, lightly grease the tart tin with butter to ensure the dough releases easily after baking.
In this recipe, I used a tart tin with a removable base and a diameter of 22cm.
Preheat the oven to 180°C.
Remove the dough from the fridge.
On a lightly floured surface, sprinkle a little flour and knead it together, then roll it out to fit the tin size.
To prevent sticking, dust the rolling pin with flour.
Place the dough in the tart tin.
Shape it if necessary, trim the excess with a knife.
Pierce the bottom with a fork.
Place in the oven and bake for 15 minutes, until golden and crisp.
Meanwhile, make the filling.
Mix the jam with cinnamon.
Chop the chocolate into medium-sized pieces on a chopping board.
Pour the double cream into a small pot, add the butter and chopped chocolate.
Heat over medium heat, stirring constantly until the ingredients combine to form a uniform mass.
Leave the chocolate mixture to cool slightly, but not fully, as you need to pour it into your tart base.
When the base is baked, remove it from the oven and let it cool down.
Spread the base with jam.
Pour the chocolate mixture on top.
Put it in the fridge for a few hours (3 hours preferred) so the mixture can set.
Decorate as you desire, or follow my suggestion.
Chop the chocolate block into small-sized pieces and spread them on your tart.
Add a handful of fresh raspberries on top and finish with a few mint leaves.
Enjoy.
