This Chocolate Raspberry Tart is a delicious dessert that is both decadent and fresh. It combines a homemade shortcrust pastry, raspberry jam, dark chocolate ganache filling and fresh raspberries.
Combine the Flour and Icing Sugar in the bowl of your food processor and pulse to mix. Add the very cold butter cut into small cubes. Pulse for a few seconds until you get very small crumbs of butter (see note 1).
Add the Egg and mix until a rough dough starts to come together (see note 2).
Bring the dough together into a large flat ball and place it between two sheets of baking paper. Roll the dough with a rolling pin into a large circle that is about 4 mm thick (about 1/6 inch).
Place in the fridge to chill for at least 1 hour, or up to 24 hours. Line a 22 cm / 9 inch Tart Pan with the Pastry (see note 3). Cut out any excess dough, then place the pan back in the fridge to chill for at least 1 hour (or up to 24 hours).
Dock the pastry with a fork, preheat your oven on 160'C/325'F and place the tart crust in the freezer while it is preheating.
Bake for 30 to 40 minutes or until lightly golden and dry to the touch. Set aside to cool down completely (See note 4).
Ganache Filling
Spread the Raspberry Jam on the bottom of the crust. Set aside.
If using a Cooking Chocolate Bar, finely chop it first and place the chunks in a heat-proof bowl. Otherwise, place the Callets or Pistols in the heat-proof bowl directly.
Heat up the cream (and optionally the honey - see note 5) in a small saucepan over low to medium heat. When it starts to simmer, remove from the heat and pour half of it over the chocolate. Let it sit for 2 to 3 minutes then gently stir with a spatula to melt the chocolate.
Pour the rest of the hot cream over the chocolate ganache mixture (slighty reheat the cream first if required). Continue to stir until all the chocolate has melted and you get a very smooth, shiny and fluid ganache (see note 6).
Pour the warm Chocolate Ganache over the raspberry jam layer. Gently tap the tart pan over a hard surface to help the ganache spread around smoothly and pop any air bubbles (see note 7).
Raspberry Topping
While the chocolate ganache is still slightly warm, gently press the fresh Raspberries into the ganache.
If filling the raspberries with more jam, place the hollow side facing up. If you are not planning on filling the fruits with jam, you can place the tip of the raspberries facing up.
Optionally, place some raspberry jam in a pastry bag and cut a very small hole at the bottom. Fill each raspberries with a little bit of jam.
Place in the fridge to set for at least 2 hours. For a fudgier texture, let the tart come back to room temperature for about 30 minutes before serving.
Video
Notes
The larger the chunks of butter, the flakier the pastry will be. We are more after a crunchy pastry than a flaky pastry here so you don't want the butter chunks to be larger than a small pea (preferably smaller than a pea).
If you press some of the dough between your fingers, the crumbs should stick together and create a smooth dough.
I used a perforated metal tart pan with removable bottom plate. Gently slide the pastry along the edges of the pan to create a 90 degree angle with the bottom.
If you have chilled and rested the pastry properly, you shouldn't need to use weight over it in the oven. If preferred, you can use the weights (over some baking paper) for the first 15 to 20 minutes of baking then remove them until the pastry is ready.
I only recommend adding the honey if using a 70% chocolate. A chocolate with a lower percentage of cocoa will be more sweet on its own and won't need the addition of the honey - unless you prefer a less intense dark chocolate flavour.
If you still have chunks of unmelted chocolate, you can continue to melt it over a double boiler on low heat to avoid burning the chocolate.
You want to fill the tart with the ganache while it is still warm and very fluid or it won't easily spread around. If needed, use an offset spatula to evenly spread the ganache.