Tarte au chocolat et framboises – chocolate tart with raspberries Recipe
This French tart combines a crisp buttery crust, dense chocolate cream and fresh raspberries on top. It’s a staple hit in many French patisseries – it looks elegant, yet you can make it at home without any special equipment. The taste is like a cross between a brownie and a chocolate mousse, only served cold and with a fruity accent.
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
10
Ingredients
- wheat flour - 220 g
- butter - 130 g
- powdered sugar - 60 g
- egg - 1 piece
- dark chocolate - 250 g
- cream - 250 ml
- butter - 30 g
- raspberries - 200 g
- salt - 1 pinch
- vanilla extract - 0.5 teaspoons
Main Ingredient:
chocolate
Preparation
- Put the flour, powdered sugar and a pinch of salt into a bowl. Add cold butter cut into small cubes and rub it in with your fingers or cut it in with a knife until you get fine crumbs resembling wet sand.
- Add the egg and quickly knead the dough just until it comes together. Shape into a flattened disc, wrap in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat the oven to 180°C (top and bottom heat). Roll out the chilled dough between two sheets of baking paper into a round slightly larger than the tart tin (about 24 cm).
- Transfer the dough to the tin, press it into the base and sides, and trim the excess. Prick the base several times with a fork. Cover with baking paper and fill with dried beans or rice as weights.
- Bake the crust for 15 minutes, then remove the paper with the weights and bake for another 8–10 minutes, until the edges are lightly golden. Set aside to cool completely.
- Finely chop the chocolate and place it in a bowl. Heat the cream in a saucepan almost to boiling (small bubbles should appear around the edges), but do not let it boil.
- Pour the hot cream over the chocolate, wait 1–2 minutes, then gently stir with a spoon or whisk until smooth and glossy. Add the soft butter and vanilla and stir until melted.
- Let the chocolate mixture cool for about 10 minutes, stirring from time to time, so it is warm but not hot.
- Pour the chocolate cream onto the cooled tart crust and smooth the top. Arrange the raspberries on top, gently pressing them into the cream.
- Chill the tart in the fridge for at least 2 hours, until the cream is fully set. Slice with a sharp knife dipped briefly in warm water.
Storage
In fridge:
3 days
Freezing:
No
Tartę przechowuj w lodówce, najlepiej przykrytą folią, aby nie chłonęła zapachów. Maliny po 2–3 dniach mogą lekko puścić sok, ale deser nadal będzie smaczny.
Recipe submitted by
Marek, Site owner
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Updated:
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