Chocolate mousse and raspberry tart

Ingredients for 1 servings:

• 100 g sugar
• 200 g butter
• 300 g flour
• 300 g raspberries
• 2 tsp sugar
• 1 tsp cornstarch
• 1 tbsp water
• 300 g dark chocolate, at least 70% cocoa content
• 75 g butter
• 300 ml cream
• 4 large eggs
• 4 tbsp sugar
• 4 tbsp water
• 100 g dark chocolate
• 50 g butter
• 40 g powdered sugar
• 2 tbsp water
• 1 tbsp rum to taste
• 16 large raspberries

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Knead the first three ingredients into a shortcrust pastry, let it rest briefly, and then line the base and sides of a greased 26cm springform pan. Prick the base several times with a fork. Bake in a preheated oven at 200°C for 15 minutes, until the base is a lovely golden brown. Allow the base to cool completely. Boil the raspberries with 2 teaspoons of sugar until the raspberries have broken down. Pass the mixture through a sieve. Dissolve the cornstarch with 1 tablespoon of water. Bring the puree back to a boil and stir in the dissolved cornstarch. Spread the raspberry puree over the tart base. Place a cake ring around the tart base. For the chocolate mousse, whip the cream until stiff peaks form. Separate the eggs and beat the egg whites until stiff peaks form. Using a mixer, beat the egg yolks with 4 tablespoons of sugar and the hot water until thick and creamy. Melt the dark chocolate with 75g of butter in a double boiler, let it cool slightly, and then fold it into the egg yolk mixture. Do not use a mixer for this. Then carefully fold in the egg whites and finally the cream. Pour the mousse onto the base and refrigerate. After about an hour, prepare the chocolate glaze. To do this, melt the dark chocolate with the powdered sugar and 50g of butter in a double boiler. Remove the chocolate from the heat and stir in the cold water, and if desired, the rum. When the glaze is lukewarm, spoon it over the mousse and gently smooth it down. Then arrange the raspberries around the edge of the tart. Refrigerate until ready to serve. I was inspired by a very similar tart that I had in a patisserie on Rue Mouffetard in Paris. I used the chocolate mousse recipe from kampfkaetzchen http://www.chefkoch.de/rezepte/90891035388170/Mousse-au-chocolat.html and extrapolated the results. Thank you very much for that! The recipe for the chocolate glaze is adapted from Gaston Lenôtre’s book “The Big Book of Patisserie.” The photos show a smaller version of the tart, which I baked with half the ingredients in a 16 cm springform pan.