Is there a better flavor combination than chocolate paired with raspberries? I don’t think so! Chocolate covered strawberries may come pretty close but chocolate and raspberries are still my favorite.The sweet berries add the perfect contrast to the deep chocolate flavor.
This Double Chocolate Raspberry Tarte is every chocolic’s dream. I have been dreaming of this tarte before making it. A tender chocolate crust, followed by a layer of raspberry filling, coated in a thin layer of silky smooth chocolate ganache, topped with fresh raspberries. Double chocolate and double raspberries are the key to my heart!
Most chocolate raspberry tartes that I found are simply filled with chocolate ganache and topped with fresh raspberries, which is fine, but I wanted mine to be different. I added an additional raspberry layer between the chocolate crust and ganache. You are very welcome!
This tarte is quite rich but I still wouldn’t recommend cutting thin slices ;) Your guests will love you for it, if you dare to share it…
- 260 all-purpose flour (organic)
- 100g icing sugar
- 20g unsweetened cocoa (organic)
- 200g cold,unsalted butter (organic), diced
- pinch of salt
- 2 egg yolks (organic)
- 350g frozen raspberries, thawed
- 30 icing sugar
- 100g semisweet chocolate, finely chopped
- 100ml heavy cream
- 130g fresh raspberries
- To make the shortcrust, place the flour, cocoa, icing sugar and salt in a bowl. Add the cold butter and rub the mixture with your fingertips until it resembles bread crumbs. Add the egg yolks and knead the pastry until it is smooth. Shape the dough into a disc, wrap it in plastic wrap and refrigerate it for an hour.
- Preheat the oven, using hot air, to 170°C.
- Roll out the dough on a floured surface, 2,5 mm thick. Place it over a ø 30 cm tarte pan and press the dough into the sides. Prick it with a fork and bake it for 15 minutes. Let the chocolate crust cool in the pan.
- For the raspberry filling, puree the thawed raspberries in a blender. Strain the mixture through a fine mesh sieve and mix in the icing sugar. Set it aside.
- To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. Pour the heavy cream in a saucepan and let it simmer over medium heat until it is hot. Pour the cream over the chocolate and let it stand there for a few minutes to melt. Whisk the ganache until it is glossy and smooth.
- To assemble the tarte, fill the chocolate crust with the raspberry sauce, then pour the chocolate ganache on top, while it is still warm. Scatter the fresh raspberries on the tarte. Place the tarte in the fridge for an hour, until the chocolate has set.
Keep the tarte refrigerated.
If you make this tarte and you don’t know what to do with your leftover egg whites you could try my Very Berry Pavlovas.
Have a wonderful week!