This one is for the chocolate lovers! Create this delicious and rich chocolate and raspberry tart for dessert tonight for yourself and your family.
This tart is super refreshing, and is the perfect dessert to serve as a party trick at your next brunch, lunch or dinner party.
Chocolate and raspberry tart
For the chocolate dough/crust
- 1 ¼ cups of flour
- ¼ cup of cocoa powder
- ⅓ cup of sugar
- ¼ teaspoon of fine sea salt or table salt
- ½ cup of cold unsalted butter, cubed
- 1 large egg yolk
- ¼ cup of heavy cream
- 1 teaspoon of vanilla extract
For the chocolate custard
- 1 cup of whole milk
- 1 cup of heavy cream
- 4 large egg yolks
- ½ cup of sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of cocoa powder
- ½ teaspoon of fine sea salt or table salt
- one slab of chocolate, chopped and melted
- 2 cups of fresh raspberries for topping
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- Combine flour, cocoa, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea-size but not totally crumbly. Whisk egg yolk, cream, and vanilla in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix – otherwise it will toughen.
- Form dough into a disk. Wrap in plastic wrap and chill at least two hours and up to four days.
- Make chocolate custard: Heat milk and cream in a medium saucepan over medium heat until it begins to simmer. Meanwhile, whisk yolks and sugar in a medium bowl. Whisk in cornstarch, cocoa, and salt. Slowly whisk milk mixture into yolks, adding about 1/2 cup at a time. Pour mixture back to pan and cook, whisking constantly, until as thick as pudding, about four minutes. Pour custard through a strainer into a clean bowl. Stir in melted chocolate.
- Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least three hours and up to four days.
- Form and bake tart shell: Preheat oven to 375°C. Roll dough out on a lightly floured surface until about 1/4 in. thick or slightly thicker. Roll dough onto rolling pin, and then unroll over a 4×13-inch rectangular tart pan with removable bottom. Press dough flush against bottom of pan, into bottom corners, and lastly up sides of pan. Use your thumb to brush dough even with edge of pan. If you have any cracks or holes, patch with extra dough from the edges.
- Lay a piece of parchment over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights.
- Bake tart shell until fragrant and dry around edges, about 15 minutes. Carefully remove parchment with beans. Return shell to oven and bake until centre of dough looks very dry and you can’t make a mark in the dough with your fingernail, 15 to 20 minutes more (slightly overbaked is better than underbaked). Let cool completely, then remove pan rim by setting tart on a couple of cans and letting the rim fall away. Carefully transfer shell, still resting on pan’s bottom, to a serving plate.
- Whisk cold custard to smoothen it. Spread or pipe custard into tart shell and top with rows of fresh raspberries.
This recipe was found on myrecipe.com