French Chocolate Tart with Raspberries
A luscious French chocolate tart with juicy raspberries. The crust is crisp, and the truffle filling is smooth and sweetly tart from the berries. It is sophisticated enough to serve at a dinner party and can be made into individual tartlets.
Servings 8 servings
Ingredients
- 1 recipe for Sweet Shortcrust Pastry or a store-bought 9-inch (24cm) prebaked tart shell
For the filling:
- 8 ounces bittersweet chocolate finely chopped (see ganache notes, below)
- ¾ cup heavy cream
- ¾ cup whole milk
- 1 egg
- 1 egg yolk
- 10 ounces raspberries fresh or frozen
Instructions
- Preheat the oven to 350ºF (180ºC). Have ready the pre-baked tart crust (blind baked).
- 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, being careful not to move them much. I transfer it to a jar for easier pouring and highly recommend it.
- 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.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Type of chocolate: use your favorite semi-sweet chocolate.
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.
Don't be tempted to add more raspberries, as you might run out of space for the whole amount of chocolate ganache.
