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. Thanks

  2. Hello Ann,
    Just wondering if you could add on the bottom of each recipe if they are able to be frozen and how long it would need to defrost.
    I’m a very busy Mom and would like to try some of your fun creations for when I have friends over, but need to be able to prepare things in advance!!
    Thanks

    • Hi Ellie, The raspberries are the part of this dessert that will go off first, the fresher the better.

  3. Hi Ann
    I was looking through the ingredients for the pastry and it said that we needed vanilla, but in the video and the actual instructions you don’t use it. Please can you tell me if it is just an error or you just missed it out?
    Thank you

  4. So I didn’t have enough raspberries to fill it, but I decided to follow your chocolate leaf decoration recipe :). I love it so much thank you!

  5. Rating: 5

    Hi Ann!
    I was wondering how long I can leave this in the fridge, as I won’t be able to serve it the day I make it.

    • Hi Mikahla, You could make it the day before serving.

  6. Hi Ann,
    I had a question as to if you knew how many calories were in one slice?
    Thank you!

    • Hi Lana, I am sorry but we dont count calories.

  7. Hi Ann, do you reckon, instead of chocolate filling using whipped cream mixed in with chocolate would work? Thanks!

    • Hi K-Louise, Yes you could make a whipped ganache but it would be a different texture and taste to this.

  8. What is the approximate prep and cook time

  9. Hi Ann, can I put small croquembouche tower, say about 12 pcs, on top of the tart (once the chocolate filling has set) ?
    Or shall I add gelatin to the chocolate filling, to make it firmer?

    • Hi Mahaki, The tart is moist so it could make your profiteroles soggy. Otherwise it should be able to take the weight of a small group.

  10. Rating: 4

    Hey Ann,
    I just made this tart and now i have 2 questions:
    First my side pieces collapsed on themselves a little bit. They kind od shrunk and squished together… Do you know what I mean? In the end it was no problem because the filling was not that much anyway. How could I prevent that from happening again? Maybe putting it in the fridge before baking?
    Secondly, I wondered how I should store the tart. Can you let it sitt on the kitchen counter after refridgerating or should you keep it cool just until serving?

    • Hi Stephan if your tart shell walls are collapsing in, then you may need more baking weights for the blind baking which sets the shape. We would recommend keeping the finished tart cool till service.

  11. This is a really inlngliteet way to answer the question.

  12. Rating: 5

    Hi Ann,
    I’m in the UK and have just eaten this tart it was delicious even though I didn’t get to do the chocolate decoration on the top….
    In all your recipes you don’t say whether your oven is a fan or conventional oven. This make quite a difference in the temperature being used. I think I got it wrong with the tarts pastry as it came out a but hard as it took longer that I expected it to at 180 conventional. I want to attempt the Macarons tomorrow but need to know which type of oven you are using.
    Thanks
    Daphne

    • Hi Daphne. It’s a fan forced oven.

  13. Rating: 5

    Hey Ann,
    thank you very much for sharing this recipe! I will try to make it next week, although I was wondering if the butter needs to be at room temperature or not?.

    Thanks!

    • Hi Tofu, The butter will be easier to mix at room temperature.

  14. Rating: 5

    I just found this picture I took this summer. It was as delicious as it looks. I’d made so many of your recipes and none have disapointed!

    • Rating: 5

      Hi Allison, This looks so yummy. Well done!

  15. Rating: 5

    This is my second time making it!

    • Hi Ben, It looks delicious. Your choclate swirls look fab too.

  16. Hi!
    I was wondering if I could use frozen raspberries in place of fresh ones? Its out of season but this tart looks so great!
    Thanks!

    • Hi Bailey, Yes you can.

  17. Hi Ann. How long will it take for the filling to set if I put it in the fridge?? Looks so yummi!!

    • Hi Emily, It will take at least 3 hours. Check it at that point and leave longer if needed.

  18. Hi Ann, I can’t find the ascitet so can i use something else?

    • Hi Sofia, If you are referring to the sheet Ann uses to to mold the choclate, you can get acetate sheets at a newsagency or stationary store. Sometimes it is sold as plastic assignment or project covers. Just make sure it is thick enough to hold it’s shape with the weight of the chocolate. You can also find a similar product at cake decorating stores.

  19. Hi ann, I’ve hade this tart 3 times before and the dough has always been hard to work with, it always is very very sticky. Do u have any suggestions on how I can avoid this happening again?

    • Hi Sameera, Ann suggests either adding a little more flour or try chilling the pastry for an hour or so before you roll it out.

  20. Rating: 5

    Hey Ann ! How are you ? I love baking it’s my passion . I love your channel your awesome . I have a request that please do a tutorial on all sugar decorations . Hope to hear soon . Take care

    • Sounds like a great idea Unma.

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