- Anonymous
In Cooking Tree, Raspberry chocolate tart is on the menu, and we’ll show you how to make them from scratch.
– 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
1. 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. 2. 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. 3. 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.
4. Add (3) to 50-60% whipped cream, mix, pour over the cooled tart, flatten, and harden in the refrigerator for 2 hours. 5. Pour ganache over the hardened chocolate mousse and top with raspberries to finish.