Ingredients

  • Pâte Sablée:
  • 250 g / 8¾ oz butter
  • 120 g / 4¼ oz powdered sugar
  • 50 g / 1¾ oz egg
  • 8 g / ¼ oz vanilla
  • 2 g / 1/14 oz salt
  • 370 g / 13 oz Italian 00 flour
  • Raspberry jelly:
  • 100 g / 3½ oz raspberry purée
  • 25 g / 1 oz sugar
  • 4 g / 1/7 oz fish gelatin
  • 20 g / ¾ oz water
  • Dark chocolate ganache:
  • 75 g / 2¾ oz fresh cream
  • 50 g / 1¾ oz dark chocolate, 70% cocoa

CHOCOLATE AND RASPBERRY TARTS

Difficulty: hard
Preparation: 50 min
Pers.: 4
7    

Directions

Chocolate and raspberry tarts combine two ingredients that go very well with each other: dark chocolate (70% cocoa) and raspberries. A very crumbly pâte sablée holds a delicious ganache. This small tart is perfect for rounding off a dinner with a partner, or a family lunch. What can be better than a tart filled with soft cream? This truly delicious dessert is a declaration of love for chocolate. As a finishing touch, you can decorate the jelly and ganache filled tart with three fresh raspberries: the red fruit gives a touch of sourness and colour.

1

To make a chocolate and raspberry tart, start with the pastry: mix butter, sugar, vanilla and salt. Add egg, and - lastly -flour. Knead quickly, and roll pastry out to a minimum thickness of 3 mm / 1/10 inch. Leave to stand for at least an hour in the fridge. Take a pan lined with baking paper and place four pastry cutters on top. Line with pastry. Place in the freezer for five minutes until solid. Bake for twenty minutes at 170 °C / 338 °F.

2

In the meantime, make raspberry jelly by blending raspberry purée for a few seconds. Put gelatin in water to  ehydrate. Heat purée and stir in sugar until dissolved. Then add fish gelatin. Take tarts out of the oven, leave to cool, and place on a table top. Spread a layer of raspberry jelly in each with a teaspoon.

3

Prepare ganache: bring cream to a boil, and pour into dark chocolate melted in a double boiler. Stir to a smooth, even mixture. Fill tarts using a pastry bag. Place in the fridge for two hours or in the freezer for thirty minutes before serving.

Protip

You can replace the dark chocolate in this recipe with another kind of chocolate if you wish: for example, white chocolate, which can be added to fresh cream to make a ganache for the tart filling. Moreover, instead of raspberry purée, you can use raspberry preserve.
7 LIKE REMOVE
Share on facebook
Share on whatsapp
Share on email
Share on twitter

YOU MIGHT LIKE

easy
40 min.
8 pers.
hard
25 min.
6 pers.
easy
30 min.
6 pers.
medium
100 min.
6 pers.
medium
80 min.
8 pers.
easy
60 min.
4 pers.

SEARCH

CATEGORIES

LATEST RECIPES

VARIEGATED COCOA DONUT
easy
40 min.
8 pers.
MILK CHOCOLATE AND ITALIAN MERINGUE TARTS
hard
25 min.
6 pers.
CHOCOLATE TART WITH BLACKBERRIES
easy
30 min.
6 pers.
TRAVEL CHOCOLATE MOUSSE
medium
100 min.
6 pers.

INSTAGRAM FEED

FOLLOW US

Share our website

Share on facebook
Share on twitter
Share on linkedin
Share on email

contacts

FACTORY OUTLET

FACTORY OUTLET MILANO
Luigi Zaini S.p.A.
Via Carlo Imbonati, 59
20159 Milan

FACTORY OUTLET SENAGO
Viale Europa, 2
20030 Senago (MI)

OUTLET PAVIA
Viale della Repubblica, 10
27100 Pavia

shops

ZAINI MILANO DE CRISTOFORIS
Via Carlo De Cristoforis 5,
20159 Milan

ZAINI MILANO PIAVE
Viale Piave, 17
20129, Milan

legals