Chocolate Raspberry tart

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4.96 from 21 votes

Silky & rich chocolate ganache meets wonderful raspberry mousse in this French Chocolate Raspberry tart recipe!

Prep Time1 30

Cook Time1 30

Waiting Time4

Total Time7

Course: Dessert

Cuisine: French

Servings:

Calories: 422kcal

Author: Katalin Nagy

Equipment

Ingredients

For the Chocolate Pâte Sablée

90 g Icing sugar
200 g Pastry flour
30 g Almond flour
30 g Unsweetened cocoa powder
Pinch of salt
110 g Unsalted butter very cold
50 g Egg approx. 1 egg

For the Chocolate ganache

140 g Callebaut Milk Chocolate (callets) good quality milk chocolate
140 g Heavy Cream 36% fat content

For the raspberry coulis

500 g Raspberry puree most of the seeds removed
150 g Granulated sugar adjust to the sweetness of your fruit
45 g lemon juice

For the raspberry mousse

0.5 Gelatine sheet 1.7g / sheet
50 g Callebaut WhiteChocolate (callets)
25 g Raspberry puree seeds removed
50 g Heavy Cream
Silikomart Red velvet spray

Decoration

freezed dried raspberry
cocoa nibs

Metric - US Customary

Instructions

For the Chocolate Pâte Sablée

Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt
Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two
Add egg into the mixture and mix with your hands just until the dough comes together, few seconds
Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even freeze the dough
After the dough rested roll it out into 2mm thickness between two silicone baking mat. Do not use extra flour for rolling
Place the dough into the freezer for 15 min in between two silicone baking mat. Do not remove the mat at this point
Prepare your oven rack with the perforated baking mat and perforated tart rings on top
Take the dough out from the freezer and using one of the perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
Cut 8 long stripes out of the dough, this will be the side of the tart
Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it
Place the perforated tart rings with the pastry dough in them into the freezer for 2 hours
Pre-heat oven to 160C / 320F
After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife
Bake for 20 min then carefully remove the rings and bake for another 5-10 min. Let them cool on the perforated baking mat.

For the raspberry coulis

Cook all ingredients in a saucepan for 5-10 minutes until mixture slightly thickens and some water evaporates

For the chocolate ganache

Chop chocolate into small pieces or use Callebaut Milk Chocolate (callets) and place them into a bowl
Heat cream in a saucepan over medium heat just until simmering
Pour warm cream over chocolate, let it set for a minute until chocolate gently melts then stir or hand blend together

For raspberry mousse

Soak gelatin sheet into cold water
Semi melt white chocolate in the microwave and make the raspberry puree using either frozen or fresh raspberry then run it through a sieve to get rid of seeds
Heat raspberry puree until simmering, mix in gelatinous sheet and pour it over semi melted white chocolate. Mix until combined.
Whip very cold heavy cream until soft peaks. Fold whipped cream into raspberry & white chocolate cream carefully making sure you do not deflate the mixture.
Pipe mousse into Silikomart 15 Semi sphere mould. This quantity makes 8
Place the mould into the freezer for minimum 6 hours for the mousse to get completely frozen.
Once mousse frozen, apply velvet spray on top, use immediately while frozen

Assemble

Let chocolate tart shells come to room temp
Make the raspberry coulis and once it comes to room temp fill each tart case with it till half
Let the coulis layer set in the fridge for a few hours or in the freezer for 30 min. Before proceeding with the chocolate ganache layer make sure that coulis sets
Make the chocolate ganache. Let chocolate ganache cool slightly and pipe it on top of the coulis layer. Let the tart leave in the fridge to set for min 4 hours
Once tart properly sets, take the raspberry mousse domes out of the freezer apply velvet spray then immediate place one onto each tart.
Decorate with freezed dried raspberries and cocoa nibs
Store in fridge

Nutrition