Ingrédients pour Raspberry Chocolate Tart
- All Purpose Flour
- 1 tablespoon powdered sugar
- Unsweetened Cocoa
- ½ teaspoon salt
- Unsalted Butter
- Cold Water
- 1 large egg yolk
- Raspberry Jam
- 1 cup heavy cream
- Bittersweet Chocolate
- Fresh Raspberries
- Powdered Sugar
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Comment préparer Raspberry Chocolate Tart
- **Make the crust:** In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, and ½ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 2-3 tablespoons ice water and 1 large egg yolk; mix with a fork until the dough just comes together.
- Form the dough into a rectangle, wrap in plastic wrap, and chill for at least 20 minutes, or up to 4 days.
- If chilling for longer than 20 minutes, let the dough soften slightly at room temperature before rolling.
- Preheat oven to 375°F (190°C).
- Butter and flour a 13 ¾ x 4-inch tart pan with a 1-inch removable bottom.
- On a lightly floured surface, roll out the dough into a 15 x 6-inch rectangle. Use plastic wrap to prevent sticking.
- Carefully transfer the dough to the prepared tart pan, pressing it evenly into the bottom and up the sides.
- Freeze the crust for 10 minutes. Trim any excess dough.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
- Remove the weights and parchment paper. Bake for another 12-15 minutes, or until the crust is set and lightly golden brown. Prick with a toothpick if it starts to bubble.
- Spread ½ cup raspberry jam evenly over the warm crust. Bake for another 3 minutes.
- Let the crust cool completely on a wire rack.
- **Make the chocolate filling:** In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add 8 ounces of finely chopped semi-sweet chocolate. Whisk until smooth and glossy.
- Pour the chocolate mixture into a bowl and refrigerate for at least 45 minutes, or until chilled but not set.
- Beat the chilled chocolate mixture with an electric mixer until thick and creamy.
- Spread the chocolate filling over the cooled crust and raspberry jam.
- Refrigerate for at least 2 hours to allow the filling to set.
- **Before serving:** Arrange fresh raspberries over the chocolate filling. Sift 2 tablespoons cocoa powder and 1 tablespoon powdered sugar over the tart.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
97g
Fat
85g
Carbs
18g
Recipe Tags (Choose a tag and find related recipes!)
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