Chocolate raspberry tart
|1.5 cup||plain flour|
|1/4 cup||granulated sugar|
|1/4 cup||cold water|
|pin||pinch of salt|
|280 g||Carla 70% dark chocolate|
|1 cup||fresh raspberries|
|1/2 cup||whipping cream|
Mix flour, sugar and salt in a mixer. Add the chopped cold butter and mix until the mixture looks like coarse sand. Add the egg yolk and mix until the dough comes together.
Gradually add ice water and mix until the dough comes together into a ball.
Roll out the dough on a floured rolling pin and transfer it to a mold with a diameter of approx. 23 cm. We spread the dough on the bottom and pull it out a little on the walls.
Pierce the bottom of the dough with a fork and bake in a preheated oven at 190°C for 15 minutes, until it is slightly golden brown. We will let it cool down.
Heat the whipping cream in a saucepan until it starts to boil. Remove from heat and add chopped dark chocolate. Let rest for 2 minutes, then stir until the chocolate is completely melted and smooth. Pour the chocolate mixture onto the baked dough and smooth it with a spatula and place fresh raspberries on top.
Then let the cake cool for at least two hours in the fridge until the chocolate mixture has solidified.
- 45 minutes