Another recipe that I've adapted from the great Ms. Humble's blog. I realised later that I've made a similar tarte several times before from the book "Verrückt nach Schokolade" (Crazy about Chocolate) by Trish Deseine. Whenever I made it I used store bought crust without chocolate because I was too lazy to make my own. When making this tarte I realized how easy it is to make my own shortcrust pastry and I'll probably never use store bought again.
Raspberry Chocolate Tarte
a variation of Ms. Humble's Bittersweet Chocolate Tarte
Shortcrust Pastry
150g powdered sugar
40g cacao powder
55g ground almonds
190g flour
1 pinch of salt
100g butter, cold
1 large egg
Line a big tarte pan (28cm diameter) or four small tarte pans (10cm diameter) with baking parchment or butter them.
Sift together the dry ingredients in a bowl. Cut the cold butter into little pieces, combine them with the flour-mix and rub everything together with your fingers until it is well mixed (at this stage it resembles grated cheese a little). Add the egg and quickly combine all the ingredients.
Press into the tarte pan and put in the freezer for at least two hours.
Preheat the oven to 175°C. Place a piece of baking parchment on the crust and add baking weights (dried beans will do an excellent job). Bake for about 10min, remove the weights and bake for another 8min until the crust is dry and light in colour. Cool on a wire rack.
Ganache Filling
300g dark chocolate, finely chopped
360ml heavy cream
a handful of fresh (or frozen) raspberries
Heat the cream to a simmer over medium heat (be careful not to let it burn) and pour over the chopped chocolate. Mix until the chocolate is completely melted and the mixture is smooth.
Scatter the raspberries on the crust, then pour on the ganache and let the tarte cool for at least an hour.
a variation of Ms. Humble's Bittersweet Chocolate Tarte
Shortcrust Pastry
150g powdered sugar
40g cacao powder
55g ground almonds
190g flour
1 pinch of salt
100g butter, cold
1 large egg
Line a big tarte pan (28cm diameter) or four small tarte pans (10cm diameter) with baking parchment or butter them.
Sift together the dry ingredients in a bowl. Cut the cold butter into little pieces, combine them with the flour-mix and rub everything together with your fingers until it is well mixed (at this stage it resembles grated cheese a little). Add the egg and quickly combine all the ingredients.
Press into the tarte pan and put in the freezer for at least two hours.
Preheat the oven to 175°C. Place a piece of baking parchment on the crust and add baking weights (dried beans will do an excellent job). Bake for about 10min, remove the weights and bake for another 8min until the crust is dry and light in colour. Cool on a wire rack.
Ganache Filling
300g dark chocolate, finely chopped
360ml heavy cream
a handful of fresh (or frozen) raspberries
Heat the cream to a simmer over medium heat (be careful not to let it burn) and pour over the chopped chocolate. Mix until the chocolate is completely melted and the mixture is smooth.
Scatter the raspberries on the crust, then pour on the ganache and let the tarte cool for at least an hour.
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