Choco-Raspberry Tart
Hey foodies!
This week I'm going back to my all-time passion, chocolate. :o)
But the berry season is well and truly here now! So I made a two-in-one recipe... Choco-raspberry.
Here is my chocolate-raspberry tart.
For a 26 cm rectangular tart you will need:
Hazelnut shortcrust pastry
- 70gr butter
- 15gr sugar
- 1/2 tsp salt
- 75gr ground hazelnuts
- 2 tbsp cold water
- 80gr flour
Ganache
- 100gr dark chocolate
- 50gr milk chocolate
- 85gr heavy cream
- 7gr butter
Raspberry compote
- 1.3gr agar-agar
- 230gr fresh raspberries + 100gr for decoration
- 35gr sugar
Hazelnut shortcrust pastry
To start, we will prepare our hazelnut shortcrust pastry.
In a mixing bowl, beat 70gr butter with 15gr sugar.
Then add 1/2 tsp salt.
75gr ground hazelnuts and 2 tbsp cold water. Beat the mixture again for a few seconds to get a nice homogeneous texture.
Once the mixture is well combined, remove the whisk.
Then add 80gr flour and mix for a maximum of 10 seconds with the flat beater (paddle attachment). No longer! Otherwise your pastry will puff up too much during baking.
Your shortcrust pastry should look like this.
Transfer it using a dough scraper and place it between two sheets of baking paper.
Then get a large rolling pin and 5 mm thickness bars.
Roll out your pastry as evenly as possible.
Then place your shortcrust pastry in the freezer for 15-20 minutes. This way it will be easier to handle afterwards.
Once the 15 minutes have passed, remove the top sheet of baking paper.
For this recipe, I used this rectangular frame from Silikomart. The baking result is perfect with this type of frame.
Cut out the base of the tart and place it on a perforated baking sheet lined with a perforated mat.
The sheet and mat will make all the difference! A biscuit that is evenly baked and crispy all over. :o)
Then using a pastry strip cutter, cut even strips of 2 cm.
Place the strips against the edge of your frame. Be as neat and clean as possible. Press the pastry firmly against the base so there are no gaps between the two.
Don't hesitate to put your pastry back in the freezer if it becomes too sticky and soft.
Then using a knife, trim the excess pastry by pressing your knife firmly against the edge of the frame.
Generously dock your tart and place it in the freezer for 20 minutes.
Preheat your oven to 180°C, fan-assisted.
After 20 minutes, bake your tart in the preheated oven for 20-25 minutes.
It should be nicely golden. Once baked, unmould the frame (it should come off easily).
Let it cool completely before continuing.
Look how beautiful the bottom is! That's thanks to the mat and perforated sheet! :o)
Using a microplane grater, gently scrape any small imperfections on the top or sides of the tart.
Be careful to grate gently so as not to break your tart.
Then set the tart aside while you prepare the next step.
Ganache
It's time to prepare the ganache.
In a large bowl, pour 100gr dark chocolate and 50gr milk chocolate.
Melt the chocolate in the microwave at 500W for 1.5 minutes. The chocolate should have started to melt.
Set it aside.
Pour 85gr cream into a small saucepan and bring it to a boil.
Then pour the cream over the melted chocolate in 3 additions. It is very important to do this in 3 additions!
So pour in a little cream, mix gently with a whisk, add more cream, mix... And so on.
You will get a beautifully shiny and smooth ganache this way.
Finally, add 7gr butter to your ganache and let the butter melt while mixing gently.
Take your tart shell and your ganache.
Pour the ganache into your tart shell.
Smooth the ganache well with an offset spatula, making sure it reaches the corners and is as smooth as possible.
Then place your tart in the fridge while you prepare the compote.
Raspberry compote
Let's go for the last step!
Weigh 1.3gr agar-agar using a precision spoon scale.
Then pour 230gr fresh raspberries, 35gr sugar and the agar-agar into a saucepan.
Heat the mixture until it boils.
Then leave for another 1-2 minutes over medium heat (whisking) so the raspberries melt and the agar-agar can take effect.
Agar-agar always needs to be heated for a few minutes so that, as it cools, it sets the preparation.
Let the mixture cool down to 28-30°C. You can briefly place it in the fridge to save some time. But be careful! Stir it every 5 minutes so the agar-agar doesn't set too quickly.
Once at 28-30°C, pour your compote over the ganache.
Then smooth with an offset spatula.
Decorate your tart with fresh berries. Here I used fresh raspberries and blueberries. :o)
And here is the result! Ultra fresh and indulgent. :o)
Store this tart in the fridge.
I hope you enjoy this recipe.
Happy Sunday foodies!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe on video!
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Comments
Question de Marie-José
By: Marie-José P. On 2024-05-02Bonjour,
Si je fais les fonds de la tarte 48h a l'avance vous conserver comment ? Et la ganache et compotée dans un tup hermétique ?
Merci pour votre retour et une très belle journée
Replied by: Karin On 2024-05-02
Replied by: Marie-José P. On 2024-05-02
Question de Sandra
By: Sandra D. On 2023-02-22Bonjour, est il possible de faire cette tarte avec une compotée de fraises au lieu de framboises ?
Replied by: Karin On 2023-02-22
Question de Emilie
By: Emilie D. On 2021-08-27Bonjour,
Est-il possible de le faire 48h avant et monter les éléments au dernier moment?
Merci
Replied by: Karin On 2021-08-27