1 recipe for Sweet Shortcrust Pastry (or a store-bought 9-inch (24cm) prebaked tart shell)
For the filling:
- 8 oz (225g) bittersweet chocolate, finely chopped (see ganache notes, below)
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 egg
- 1 egg yolk
- 10 oz (280g) fresh or frozen raspberries
- Preheat the oven to 350ºF /180ºC.
- Have ready the pre-baked tart crust (blind-baking instruction here).
- Put the chopped chocolate in a medium mixing bowl.
- Heat the cream in a small saucepan until very hot but don't let it come to a boil. You can also heat it in the microwave, being careful not to burn it.
- Immediately pour over the chocolate, covering it, wait 30 seconds and then start stirring with a whisk from the center out. The mixture will come together and be shiny and smooth.
- Add the milk and mix well. This will lower the temperature before adding the eggs.
- Add the egg and egg yolk. Stir well but don't beat. We don't want to incorporate air.
- Distribute the fresh berries on the bottom of the tart shell.
- Carefully pour the chocolate mixture over the raspberries. I transfer it to a jar for easier pouring.
- Bake for about 20 minutes, until the edges are set but the center barely jiggles. For it to be creamy it's important not to let the center set too much.
- Let cool completely on a wire rack.
- Cover and refrigerate it for an hour or more before serving.
- Serve at room temperature with extra raspberries and a dollop of whipped cream if you like.
- Chocolate: use your favorite dark semi-sweet chocolate for this recipe. I love using Callebaut 54% dark chocolate callets and Ghirardelli Chocolate Dark Bar 60%.
- Ganache: make sure the chocolate is chopped small. The hot cream will melt the chocolate enough to mix into a smooth cream, but not so much as to burn it. That is the key.
- Berries: you can use a mix of red berries or strawberries instead of raspberries.
- Crust: use a chocolate pie crust or the traditional cookie crust. This last one makes for a very easy-to-put-together dessert.
- Citrus and liquor: add orange/tangerine zest and a tablespoon of orange liquor (such as Cointreau or Grand Marnier) to the filling, and use toasted walnuts or hazelnuts instead of the raspberries.
- Prep Time: 40 minutes
- Cooling time: 2 hours
- Cook Time: 20 minutes
- Category: Pies & Tarts
- Method: Baking
- Cuisine: International
Keywords: chocolate raspberry tart