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🍽️ Crunchy Raspberry Chocolate Tart

644 kcal · 30 min · 4 servings

Crunchy Raspberry Chocolate Tart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely grate the chocolate.
  2. 2. Mix the grated chocolate with 120 grams of soft butter, the flour, one level tablespoon of sugar, a pinch of salt, and two egg yolks.
  3. 3. Knead the ingredients into a smooth dough.
  4. 4. Cover the dough.
  5. 5. Let the dough rest in the refrigerator for at least 30 minutes.
  6. 6. Thaw the raspberries.
  7. 7. Puree the thawed raspberries.
  8. 8. Press the puree through a fine sieve to remove the seeds.
  9. 9. Weigh out exactly 125 grams of raspberry puree.
  10. 10. Mix the raspberry puree with 5 level tablespoons of sugar, 3 eggs, 50 grams of butter, and cream.
  11. 11. Place a metal bowl with the mixture over a pot of boiling water (bain-marie).
  12. 12. Heat the cream for about 15 minutes.
  13. 13. Stir frequently.
  14. 14. Remove the bowl from the heat once the cream has thickened.
  15. 15. Let the raspberry cream cool down.
  16. 16. Preheat the oven to 180 degrees (convection 160 degrees).
  17. 17. Dust a work surface with flour.
  18. 18. Roll out the dough round on the floured surface.
  19. 19. Butter a springform pan with a diameter of 24 centimeters.
  20. 20. Place the dough into the prepared pan.
  21. 21. Press the edges of the dough slightly.
  22. 22. Prick the base of the dough several times with a fork.
  23. 23. Bake the dough base on the middle rack for 10 minutes.
  24. 24. Remove the chocolate base from the oven.
  25. 25. Reduce the oven temperature to 160 degrees (convection 140 degrees).
  26. 26. Fill the cooled raspberry cream into the pre-baked base.
  27. 27. Smooth out the cream.
  28. 28. Bake the tart on the middle rack for 50 minutes.
  29. 29. Remove the tart when the raspberry filling is set.

Nutrition per serving