Raspberry chocolate tart Recipe

Name: Raspberry chocolate tart
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 4
Cuisine: Korean
Ingredients: 95g Cake flour; 15g Almond powder; 10g Cocoa powder; a pinch of Salt; 65g Cold unsalted butter; 10~15g Cold water; 40g Dark Chocolate; 15g Whipping cream; 1g Gelatin sheet (or Powdered gelatin); 1g Vanilla extract; 50g Whipping cream (whipped 50~60%); Ganache:50g chocolate; 25g whipping cream; ; Raspberry

by Cooking Tree 2022-10-02

written by Cooking Tree Published: 2022-10-02Updated: 2023-06-26

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In Cooking Tree, Raspberry chocolate tart is on the menu, and we’ll show you how to make it from scratch.

I made a chocolate ganache tart topped with fresh raspberries~
It’s raspberry season these days, so the shape is pretty and the taste is good~^^

Chocolate mousse and ganache, which go well with raspberries, are put in the tart, and it goes really well together.
When baking the tart sheet, it can inflate, so if you have a pressing stone, you can put it in and bake it~^^

If you don’t have it, look at it in the middle, take it out for a while when it swells up a lot, press it flat, and bake again.
I think it’s a tart that has a pretty overall shape and looks delicious even when cut.

There is no need to worry about the visuals with just raspberries without any other decorations~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Raspberry chocolate tart
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Rating: 5.0/5
( 62 voted )

Serves: 4 Prep Time: 50 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

95g Cake flour
15g Almond powder
10g Cocoa powder
a pinch of Salt
65g Cold unsalted butter
10~15g Cold water
40g Dark Chocolate
15g Whipping cream
1g Gelatin sheet (or Powdered gelatin)
1g Vanilla extract
50g Whipping cream (whipped 50~60%)

Ganache:

50g chocolate
25g whipping cream

Raspberry

Instructions

Mix soft flour, almond powder, cocoa powder, and salt, add cold unsalted butter and mix until the butter becomes small.
Add cold water and mix to form a lump, spread out and rest in the refrigerator for about 30 minutes.
Put the dough into a separate tart mold with butter, shape it, poke a hole in the bottom with a fork, and bake in an oven preheated to 180 degrees for 25 minutes.
Melt the chocolate and whipped cream in the microwave for about 20 seconds, then add the gelatin and vanilla extract soaked in cold water for at least 10 minutes and mix.
Add (3) to 50-60% whipped cream, mix, pour over the cooled tart, flatten, and harden in the refrigerator for 2 hours.
Pour ganache over the hardened chocolate mousse and top with raspberries to finish.

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