Chocolate and raspberry tart

⇐ Recipes from cookery books

Ingredients

pastry

240g Pâte Sucrée

filling

200g raspberries

20g mint leaves, finely snipped

chocolate ganache

250ml whipping cream

200g good quality dark chocolate, 60-70% cocoa solids, finely chopped, or use callets

25g liquid glucose, or mild flavoured alternatives, e.g. honey, agave syrup

50g butter

Method

1. Roll out the pastry to line a 20cm flan ring 2.5 cm deep. Chill for 20 minutes at least
2. Preheat oven to 190℃. Techniques#Baking blind for 20 minutes. Reduce oven to 180℃, remove baking beans and cook for another 5 minutes. Remove from oven, and cool on wire rack having removed baking ring.
3. Keep a few of the nicest raspberries for decoration. Chop the rest in half. Mix with the chopped mint and spread over base of pastry case.
4. For the chocolate ganache, bring the cream to a boil. Off the heat add the chocolate and glucose and mix with a whisk until very smooth. Still whisking add the butter a piece at a time.
5. Pour the ganache over the raspberries to fill pastry case. Set aside till cold and then chill the tart for at least 2 hours before serving. Decorate with the reserved raspberries. Serve cold, but not straight from the fridge.

Pastry Michel Roux

dessert