Ann Reardon

Chocolate Raspberry Tart Recipe

chocolate tart recipe   

Oh my, this chocolate raspberry tart is beautiful. Both in looks and taste it is, dare I say… perfect. I fed it to unsuspecting guests, some of whom do not usually indulge in desserts and they loved it. I can tell you it realistically serves six people, practically it could serve eight but if you allow a second helping for a couple of people they will not complain.

 

This week I feel as if my head has been spinning with loose ends. I write things on my to do list and industriously make a phone call or send an email, only to find that instead of crossing them off the outcome is a new complex list of multiple items to do. As I go around in circles with my list growing longer I felt the urgent need to tidy, organize and sort. Things always seem more achievable when the diary contains a neat list rather than scraps of notes floating around the kitchen. This chocolate raspberry tart is neat, tidy, simple and perfect. It adds nothing to my list except to make it again.

 

 

Chocolate Raspberry Tart Recipe, serves 6-8

Pastry
125g (4.41 ounces) or 1/2 cup plus 1 Tbsp unsalted butter
50g (1.76 ounces) or 1/4 cup of caster or superfine sugar
1 egg
1/2 tsp vanilla
200g (7.05 ounces) or 1 1/4 cups plain or all-purpose flour
ceramic baking weights (or you can use rice or dried beans/lentils)
loose based tin – mine is 20cm (7.87 inches)

Preheat the oven to 180C (356 degrees Fahrenheit)
Rub the butter into the flour, keep going until it looks like bread crumbs.
Stir in the sugar.
Lightly whisk your egg and add that too.
Stir until combined then use your fingers to squeeze the mixture together to form a ball.
Place it on some plastic wrap and squash it down. Put more wrap on top and roll it out.

Follow the directions in the video for adding it to the tin.

Line the base with non-stick paper and add ceramic baking weights. Place in the oven until it is lightly brown. Then remove the baking beads and the paper and return it to the oven so that base can crisp up. Once it is golden remove from the oven and leave to cool.

Chocolate Filling
210mL (7.1 fluid ounces) or 3/4 cup milk (4% fat)
210g (7.41 ounces) or 1 cup cream (35% fat)
85g (3 ounces) or 1/3 cup egg yolks (approx 5)
200g (7.05 ounces) dark chocolate
200g (7.05 ounces) milk chocolate
40g (1.41 ounces) or 3 tablespoons of caster (superfine) sugar

In a saucepan pour in the cream and milk and heat it until it just starts to boil. Using a fork to whisk in the egg yolk and sugar mixture and keep stirring. This will be ready almost immediately. Remove from the heat.
Pour through a fine sieve onto the chocolate. Leave to sit for 2 minutes.

Stir the chocolate cream mixture, the hot liquid will have melted the chocolate. Keep stirring until it is all combined and smooth.

Pour it into the pastry case until it is brimming. Gently tap to bring any air bubbles to the surface. Then place in the fridge to set.

chocolate tart recipe ann reardon

To decorate
250g (8.82 ounces) or approx 1 2/3 cup fresh raspberries
150g (5.29 ounces) dark chocolate, tempered

Once the tart is firm add raspberries to the top starting at the outside and working your way to the middle. Arrange the chocolate swirls to the top poking one end into the tart (see the video for demonstration on making the swirls).

chocolate pie recipe ann reardon
by Ann Reardon How To Cook That
2015

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

114 Comments View Comments

  1. Hi Ann,
    Could you do something with snow cone syrup? I got some for Christmas, but I don’t like snow cones.
    Thanks!

  2. Please ann, tell me the cream quantities!!!!! 🙁

  3. Hi K, sorry 210g added above 😀

    • Thank you sooooooo much ann and may I apologise as I didn’t see that as I am in the uk so my time is 9 hours before thanks soooooo much. I nearly passed out when you sent me that because I am forever your greatest fan!!!!! Xxxx

  4. Small thing in your list, you forgot to enter the numbers for the tin sizes.

    • Hi Daniel, thank you, evidence of a rushed week – added now 😀

      • Sweet, I’ll probably make this some time but using white chocolate for my mom, she loves raspberries and white chocolate (sadly very few sweets have that combination)

    • Hi Daniel. Thanks for checking. It is listed in the recipe as a 20cm tin.

  5. Do you think this would work using strawberries instead of raspberries?

    • Yes definitely, although I do like the tartness of the raspberries on contrast to the sweetness of the filling.

  6. How much cream is needed?

    • Hi Lucy, 210g of cream 35% fat is needed for this recipe 😀

  7. Please tell me the cream quantities!!!!!!!!

    • Hi K, yes 210g of cream

  8. Hi Ann
    could you please make a horse cake!!
    P.S you are amazing!!!

  9. Hi Ann
    Thank you for your newsletters.
    I making homemade ice cream. I had a Sunbeam Gelateria but the results were mostly grainy.
    Do you know of an ice cream maker that makes silky smooth ice cream and sorbets?
    I know sometimes you have to pay a bit extra for better quality results.

    Thank you
    John

    • Hi John, I use the ice cream bowl that came with my Breville scraper mixer and get good results. They do also sell a compressor which is one that you plug in and it chills it without having to freeze the bowl first – but that type is a lot more expensive. I don’t have the latter.

  10. Hi how can I change the measurements into cups please help

    • Hi, cups have been added to the recipe for you 😀

  11. Can you please do something Harry Potter themed? Like a quidditch feild or a golden snitch…

  12. Hey id like to ask how much cream is put into the recipie because you havnt mentioned? Is it the same amount as the milk?

    • Hi Laila, thanks, 210g of cream

  13. Hello. I ‘d like to know the quantity of cream required. You put the milk on the recipe but not the cream

    Tks and best regards

    • Thanks Pilar, 210g of cream 😀

  14. That was awesome, im only 11 years old but i want to make a cake and i was hoping if you can make something soccer for next week, because i love soccer and even thougth you haven even make something that is soccer.

  15. I bought the breville mixer you have it works great I didn’t make bread with it but I usually make it by hand it makes great egg white cookies

    • Glad you’re happy with it too Vickie. 😀

  16. I Love you

    • Hi Sara, you’re so lovely, sending hugs 😀

  17. This looks wonderful!

    As far as the lists go, I follow my Momma’s sage advice. She was a list maker extraordinaire, but she always made sure that every fifth item on her lists was “Eat Chocolate.” That way she got a major sense of accomplishment and was able to cross something off as done, several times a day.

    • Love it! Great idea!

  18. That would be a perfect dessert to bring to a B.B.Q. Will give this ago when my strawberries are ready. Thanks again and have a great wkend.

  19. Hmm?looks delicious Ann,I’m going to try this recipe!!!!! 😉

  20. Hi Ann
    Ann I don’t eat eggs so what should I use instead of egg for the base or the crust of the tart

    • Hi Komal, You could try making a biscuit base using an egg free biscuit.

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