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. Hiii, i really want to make this but i have one question… How long do i leave it in the oven for exactly? 🙂

    • Hi Iman, Ann prefers not to give an exact time as ovens can vary greatly and so can the thickness of your pastry. If she said an exact time then many people stick to that but complain it undercooked or overcooked. The best way to judge for this recipe is by the look of the pastry, compare yours to Ann’s in the video, as a guide. As a starting point you could check your tart shell around the 10-15 minute mark for the first stage of baking. Once it has gone lightly golden on the edges, it will need around 5 minutes (maybe more) for the base to bake properly.

  2. Hi Ann,
    Thanks for your recipe. But I can’t get the chocolate to set, am I doing something wrong?

    • Hi Lucia, Is it the chocolate filling you are having problems with? Or are you referring to chocolate decorations? Thanks

  3. HI Ann,
    I’m a big fan of your website and channel. But I’ve tried this tart three times and I cant get the filling to set. Am I doing something wrong?

    • Hi Lucia, Ann is away at the moment but I have run your question past her and will get back to you with some things you might want to check.

  4. Oh Anne,

    I made this tart for the first time and it turned out AMAZING and it tasted so beautiful. But then I made it again and the chocolate didn’t set properly…and it happened 3 times after that.

    Is there something I’m doing wrong? : (

    • Hi Christine, We have had one other person have the same challenge. Not sure what the problem might be. The place to start would be determine if any of the ingredients or processes were done differently. Ann is away at present, but as soon as I can, I will come back to you with some possible solutions.

  5. Rating: 5

    Hello!
    I’m 17 and just recently starting baking, after watching your videos. I’ve been trying out some of your recipes for the past three weeks (I’ve done 4 so far), and they’ve mostly turned out great. This was the first one I’ve tackled. Didn’t turn out so bad for my first time baking!
    Thank you for inspiring me, and I will definitely continue to try all your recipes! 🙂

    • This tart looks yum Sylvie. Well done!

    • Oh this looks awesome! I tried making it and it started to leak because someone broke of a piece secretly … major fail but I’m trying again tonight and hopefully it looks good like this.

  6. Rating: 5

    Hi I am CC probibaly just like every other fan huh?, well no I love your chanil you are such a talented lady and I wish I could meet you, you are my idol and I have a question,
    Is it possible to make fondant from scratch?

  7. Can i use something else because i didn’t found strawberries

  8. Rating: 5

    Hello Ann :D!
    I made this tart yesterday for a birthday and everyone loved it! Thanks a lot for the recipe 🙂
    i didn’t end up using all the filling in my tart , and i had some leftover.can you please tell me for how long i can store the filling in the fridge?

    Thanks again, you are amazing <3

    • Hi Noor, This looks so yummy. Well done. You can freeze left over filling. It will last really well.

  9. Hey Ann I was wondering can I use powders suger instead of caster suger ?
    Also what els can I use instead of that plastic stuff to make the chocolate swirls.

    • Hi Mina, You can’t use powdered sugar for this recipe. You need to use caster sugar which is the same as superfine sugar. For the choclate decorating, if you dont have an acetate sheet, they are pretty easy to pick up from newsagents. They might be sold as project cover sheets. Here is a page with a few chocolate decorating ideas: https://www.howtocookthat.net/public_html/chocolate-decorations-for-desserts/ .

  10. Rating: 5

    hi i made this tart with cherries
    JPEG

    • Hi Elsa, It looks so yummy!

  11. Hi Ann. I can’t wait to make this tart, however, I need to feed more than 8. Can you double the recipe or would you recommend making two tarts? Thanks!

    • Hi Kim,
      As long as you have a pan double the size you could just double the quantity. Otherwise make two.

  12. Rating: 5

    I made your chocolate raspberry tart, but instead of using raspberry I used strawberry and there was some dough left and I made cookies with it. The dough was really amazing and tasty and the chocolate too thank you for sharing

    • This looks so yummy!

  13. Ann please answer this question! How much time does it take to the filling to set in the fridge?

  14. Hi Ann
    On your Epic Minecraft Cake, where did you get the green sprinkles from??
    Thanks
    Julia 😀

    • Hi Julia, Ann got them from the local supermarket. Depending what country you are from they go by different names. In australia they are called dollar sweets sprinkles or dollar 5 sprinkles and usually come in packs with 4 or 5 different colours or types. In the USA they are sometimes called green non-pareils.

  15. Hi vivi macri, Ann gets heaps of requests like this but there is no way to do them all. I have made a note of your idea and you never know what might be planned for future posts!

  16. Hi Ann! I love this video! But can I replace the raspberry’s with a different fruit? What would you suggest? ~Love_Baking

    • Hi love_baking, Ann used fresh rasberries in this recipe, so should be able to swap them for your favourite berry or other fresh fruit that will go well with the chocolate filling!

  17. Rating: 5

    Hi Ann!!! Thank you for making these vids! I love how you work with chocolate a lot! -Lizzy

    • Thanks Lizzy!

  18. Dear Ann,
    Thank you for the recipe, I sometime find the shortcrust pastry shrinks when it bakes,
    How can I stop from that. Can you please teach us a weather proof buttercream that uses shortening There are many online but I only trust your taste buds.
    Thank you.

    • Hi Nayani, Ann did a tatse test using frosting based on shortening. It might be more stable but this means it doesn’t melt in your mouth as easily and doesn’t release the flavour as readily. Check it out here: https://www.howtocookthat.net/public_html/best-chocolate-frosting-recipes-taste-tested/ .

    • I think…….After adding the dough to the tin, you could try chilling the pan in the fridge first to rest gluten. then add paper and weights for blind baking and continue from there.

  19. I’m Korean. I see your recipe. It’s great! I want to be a baker as Ann. i am not good English but I use google translate. so I understand your recipe. I will make your recipe. Have a good week!

    • Thanks for the feedback Korean people.

  20. Hi Ann. can you please make another giveaway.If can please make it to all the items for making a cake

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