John Myers
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Baking: Chocolate Tart with Raspberries
The perfect baking: chocolate tart with raspberries recipe with a picture and simple step-by-step instructions.
The dough
- 250 g Spelled flour 630
- 1 pinch Salt
- 70 g Sugar
- 175 g Butter
- 1 piece Egg
- Peas for blind baking
The raspberry layer
- 400 g Raspberries frozen
- 50 g Sugar
- 1 packet Red cake topping
The chocolate layer
- 300 g Dark couverture
- 200 ml Cream
….also
- Powdered sugar
The dough
- Make a shortcrust pastry from the ingredients, preferably with your hands. Line a 26-inch springform pan with baking paper, roll out the dough between two layers of cling film, fit into the mold and pull up the edge a little. Let rest in the refrigerator for an hour.
- Cover the dough with another layer of baking paper – don’t forget the edge – fill in the peas (lentils) and bake the base at approx. 175 in a preheated oven for approx. 25-30 minutes. The edge should be lightly browned. Then remove the peas and paper.
The raspberry layer
- Bring 3,350 g of the raspberries to the boil with the sugar and then strain them through a sieve. Heat the collected raspberry pulp and mix with the cake glaze mixed in a little cold water. Bring to the boil while stirring and then pour the mixture onto the pre-baked base and let it solidify.
The chocolate layer
- Crush the couverture and slowly melt it with the cream while stirring. Let it cool down a bit and stir it every now and then. Pour this ganache on the raspberry layer, let it flow evenly and then chill.
The finish
- Use the remaining 50 grams of raspberries to decorate the cake and sprinkle with a little powdered sugar.
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