It’s probably about time I shared this recipe. Even though I haven’t quite perfected it, I think it comes out pretty lovely each time. Also, while I think it’s a French dessert, I wouldn’t dare.
Made from three main components, this tart comprising sweet shortcrust pastry, glossy chocolate ganache and fresh raspberries will rock your socks off. I hope. I guess you’d probably find better recipes for the perfect pastry out there, but I’m pretty pleased with my chocolate ganache.
These numbers are for approximately two 6-inch tart tins:
- In a 150g heap of plain sifted flour, make a hole in the middle so the flour is now in a ring.
- Add in, tiny cubes of soft unsalted butter, about 80g in total.
- And about 40g of caster sugar.
- Using your fingertips, incorporate the sugar with the butter until there are no more big lumps.
- Then, add in an egg yolk, and mix with the butter and sugar, until creamy.
- Finally, bring in the flour gradually, until it sits as a single ball.
- Wrap it in cling film and let it rest in the fridge for at least 15-20 minutes. Apparently, you can keep it at this stage for up to a day in the fridge.
- When ready to use, TIP! roll the pastry out between two sheets of cling film. This makes it way easier to handle. Roll it out till it’s 2mm thick.
- Transfer the pastry layer onto a well-greased tart tin and gently but surely, press it well against the tin walls.
- Blind-bake it with ceramic beads on baking paper (or if you’re daring enough, copper coins), for about 20 minutes at 180ªC. It must be fully cooked, but not overdone.
- In the meantime, with a tablespoon of liquid glucose in a pot, add 150ml of single cream (or double cream if it tickles your fancy).
- Once the sweet cream mixture comes to a boil, take it off the heat.
- Immediately, add in 200g of dark chocolate chunks (70% cocoa), and about 80g of unsalted butter.
- Stir well until smooth, and set it aside for use later.
- As much as possible, using only the larger raspberries, half them vertically with a small knife.
- Once the pastry is baked and done, let it cool.
- Then, put in the raspberries. Don’t just throw them in, arrange them radially cut side down. You will be duly rewarded when you cut into the tart later.
- Pour the chocolate ganache in and make sure it sits evenly.
- Chill in the fridge for about an hour, or till the ganache is no longer runny, but yet still slightly gooey.
- If you’re extravagant, serve with sifted icing sugar atop, and a fancy chocolate decoration. If not, JUST DIG IN.
Photography: Sarah Lee