https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Chocolate_and_raspberry_tartChocolate and raspberry tart - Revision history2026-04-05T15:56:47ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Chocolate_and_raspberry_tart&diff=4311&oldid=prevCh at 14:54, 27 April 20232023-04-27T14:54:05Z<p></p>
<p><b>New page</b></p><div>[[Recipes from cookery books|&lArr; Recipes from cookery books]]<br />
<br />
[[File:IMG_3203.jpeg|400px|left]]<br />
<br />
<br clear=all><br />
==Ingredients==<br />
;pastry<br />
:240g [[Miscellaneous basic recipes and techniques#Baking blind | Pâte Sucrée]]<br />
;filling<br />
:200g raspberries<br />
:20g mint leaves, finely snipped<br />
;chocolate ganache<br />
:250ml whipping cream<br />
:200g good quality dark chocolate, 60-70% cocoa solids, finely chopped, or use callets<br />
:25g liquid glucose, or mild flavoured alternatives, e.g. honey, agave syrup<br />
:50g butter<br />
<br />
==Method==<br />
#Roll out the pastry to line a 20cm flan ring 2.5 cm deep. Chill for 20 minutes at least<br />
#Preheat oven to 190℃. [[Bake the case blind | 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.<br />
#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.<br />
#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.<br />
#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. <br />
<br />
<small>''Pastry'' Michel Roux</small><br />
<div class="keywords"> dessert </div></div>Ch