French raspberry tart with chocolate base

Ingredients for 1 servings:

• 150 g flour (also works well with spelt or wholemeal flour)
• 75 g butter, ice-cold, diced
• 1 egg yolk
• 1 pinch of salt
• 35 g sugar, or fructose, then 20 g
• 1 tbsp water, cold
• 2 tbsp cocoa powder, possibly 3 tbsp, real, unsweetened
• Fat, for the shape
• Breadcrumbs, for the mold
• Pulses, for blind baking
• 150 g crème fraîche
• 3 medium-sized egg yolks
• 2 m.-sized eggs
• Sugar, or fructose
• 1 dash of lemon juice
• ½ kg raspberries, frozen
• Powdered sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a French recipe with a delicious cocoa base

Combine flour, butter, cocoa, sugar, and salt until a fine crumb forms. Then add an egg yolk and, if desired, 1 tablespoon of iced water. Combine quickly, but DO NOT KNEAD! Make a flat cake (if you form a ball, the inside of the dough will have a different temperature than the outside, making it more difficult to roll out). Cover and refrigerate for about 1 hour. Thaw frozen raspberries over low heat and puree (if you prefer a finer consistency, you can pass the mixture through a food mill). Add sugar (fructose) to taste. Roll out the dough, place it in a buttered tart tin sprinkled with breadcrumbs (form a 2-3 cm rim), prick several times with a fork, line it with baking paper, place baking beans on top, and pre-bake for about 5-10 minutes at 180°C. After pre-baking, let the dough cool slightly. Meanwhile, mix the pureed raspberries with the eggs, crème fraîche, sugar, and lemon juice and carefully pour the mixture onto the slightly cooled cake. Bake slowly at a maximum of 150 degrees Celsius for about 40-45 minutes. This makes every tart turn out better: the top never burns and it gets a beautiful, even color. Sprinkle a thin layer of powdered sugar on the still-warm cake; after about 15 minutes, you’ll have a smooth, glossy coating. If you like, you can scatter fresh raspberries (and/or other berries) on top of the cake before sprinkling the powdered sugar on top.