Chocolate Raspberry Tart
Crisp, sweet pastry with a light, soft moussey chocolate filling topped with sweetened whipped cream and fresh raspberries.
Servings: 12 slices
Calories:
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Alter quantities (metric only) 12 slices
Here's what you'll need...
- 23cm x 4 cm fluted, loose-bottomed tart tin
- Food processor optional
- Small saucepan
Ingredients you'll need...
Sweet Pastry
- 250 g Plain (all-purpose) flour (1 Cup and 13 tbsp)
- 50 g Icing (confectioner's) sugar sifted (6 tablespoons)
- 125 g Unsalted butter cold - plus extra to grease your tin (½ Cup and 1 tablespoon)
- 1 Large egg yolk cold (US = extra large)
- 4 tablespoon Fresh orange juice cold
- 1 teaspoon Vanilla extract
Chocolate Filling
- 240 ml Double (heavy) cream (1 Cup)
- 120 ml Full fat milk (½ Cup)
- 60 g Light soft brown sugar (⅓ Cup packed)
- 200 g Dark chocolate drops 70% cocoa solids or chopped very small (1 Cup)
- 2 Large eggs room temperature (US = extra large)
- 1 teaspoon Vanilla extract
- 2 teaspoon Fresh orange juice
Chantilly Cream with Raspberries
- 230 ml Double (heavy or whipping) cream (1 Cup)
- 30 g Caster (superfine) sugar 2 tablespoons
- 1 teaspoon Vanilla extract
- 300 g Fresh raspberries (2-3 Cups)
- 2 tablespoon Dark chocolate optional
Here's what we do...
Sweet Pastry
- Using some spare butter, grease your fluted tart tin, using your pastry brush to get into all of the grooves.
- Place your flour and sifted icing (confectioner's) sugar into your food processor with the blade attachment fitted, or into a large bowl if making my hand, and whizz a little to mix together
- Grate or cut your butter up into small chunks and dot over the flour mixture (your butter needs to be really cold for this, if it warms up as you grate it pop it back into your fridge to reset).
- Pulse again, about 15-20 times or until it turns into a san-like consistency and no large lumps of butter remain.
- Add your cold egg yolk, cold orange juice and vanilla extract and pulse again until the mixture starts to form large clumps.
- Tip out onto a lightly floured work surface and bring together into a ball, but do not knead.
- Roll out to a circle of 30cm, drape over your rolling pin and then transfer to your tin, draping it over the top.
- Push the pastry into the bottom of the tin first, then work your way up the fluted edges ensuring the pastry is pushed into the groves. Your pastry needs to rise about a centimetre above the edge of the tin rim, this allows it scope to shrink a little when baked.
- Prick the base of the pastry with a fork, ensuring you press right through to the base of the tin and then refrigerate for at least 30 minutes.
- Meantime heat your oven to 170°C Fan/190°C/375°F/Gas mark 5 and place a baking sheet onto the middle shelf to heat.
- After 30 minutes take a piece of foil and use it to cover the base and sides of the pastry, then fill with a layer of baking beans (or rice).
- Place on the baking tray in your oven and bake for 20 minutes, then remove and baking beans and foil (be careful the baking beans will be very hot) and return to the oven for another 5-10minutes. When done, the pastry case should be ¾ baked, remove from the oven and leave to cool whilst you make your chocolate filling.
Chocolate Filling
- Turn your oven down to 150°C Fan/170°C/340°F/Gas mark 3 leaving the baking sheet on the middle shelf.
- Add your double cream, milk and sugar to your small saucepan and bring up to boiling point, stirring constantly with your balloon whisk (or wooden spoon).
- As soon as the bubbles start to rise remove from the heat and add your chocolate, stirring constantly with your balloon whisk until fully melted.
- Leave your chocolate to cool for about 10-20 minutes, until warm but no longer hot.
- Beat your egg, vanilla extract and orange juice together and then add to your chocolate mixture, beating in with your balloon whisk until fully combined and silky.
- Pour into your pie case and then place the pie back onto the baking sheet in your oven and bake for 25-30 minutes. When ready there will still be a wobble in the centre of your tart, remove it at this point, the tart will fully set as it cools.
- Leave to cool fully on a cooling rack.
Whipped Cream and Raspberry Topping
- Place your double cream, sugar and vanilla extract into your stand mixer with the whisk attachment fitted and begin to beat on a low setting.
- Once the cream starts to thicken a little turn up the setting to medium-high and continue to beat until the cream forms stiff peaks, this can take up to a minute.
- Gentle fold in 150 grams (about 1 and a half cups) of fresh raspberries and then spread the mixture over the top of your fully cooled chocolate pie. Spread out evenly with a small palette knife or a butter knife, so that all of the filling is hidden.
- Decorate with more raspberries.