Valentine’s day is only 2 weeks away and what better dessert than a chocolate tart to eat with your valentine? This tart is not too sweet and I love the way the raspberries add a sharp acidity that lightens the rich and creamy dark chocolate filling.
Source: Fréderic Anton
250g plain flour
150g unsalted butter
100g icing sugar
30 ground almond
15g unsweetened cocoa powder
2 beaten eggs
Pinch of sea salt
Chocolate cream :
50g full fat milk
120g dark chocolate (60-70% cocoa)
12g unsalted butter
1 punnet of raspberries and Icing sugar for the decoration
- To make the chocolate pastry: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in a stand mixer (with flat beater) or in a bowl. Mix until crumbly.
- Thermomix: place the flour, cold butter, icing sugar, ground almond, cocoa powder and salt in the TM bowl. Mix 15 sec/speed 6 until crumbly.
- Add slowly the beaten eggs until it just clings (stop as soon as it does even if not all the eggs was added). Thermomix: add most of the beaten eggs, lock the lid and press the Turbo button for 1 sec at a time until just clinging together. If too dry, add the remaining eggs and Turbo another second.
- Form into a ball, wrap in cling film and refrigerate for at least 1 hour or overnight.
- Roll the pastry and line into a buttered and floured 20cm tart tin (or several mini tart tins for individual tartlets). You may have some pastry leftover, in which case, you can freeze it wrapped in cling film for later use.
- Line with baking parchment and fill with dried beans.
- Bake blind in a preheated oven at 180C (fan), 200C (non fan), Gaz mark 6 for 15 minutes then remove the baking parchment and beans and bake for another 10 minutes until golden. Leave out to cool on a wiring rack. Individual tarts would only take 10 + 5 minutes to cook.
- Meanwhile, make the ganache: preheat the oven at 170C.
- Bring to a boil the milk, cream, butter and sugar in a saucepan.
- Meanwhile, chop the chocolate.
- Take the hot milk/cream out of the heat and add to the chocolate. Leave to rest for 1 minute, then mix gently until smooth (you mustn’t incorporate any bubble in the mixture).
- Add the eggs and mix, the mixture will thicken.
- Thermomix: place the chocolate in the TM bowl, mix 6 sec/speed 6 to chop. Add the cream, milk, butter and sugar and cook 5 minutes/50C/speed 3. Cook a little longer if needs be until smooth. Add the eggs and mix 10 sec/speed 3.
- Pour the ganache into the tart tin and place in the oven TURNED OFF and leave to gently cook for 16 minutes.
- Take out of the oven, the ganache must be slightly trembling. If too liquid, place back in the oven for an extra 5 to 15 minutes.
- Leave to cool in the refrigerator for 2 hours to set.
- Before serving, dust the raspberries with icing sugar and place them on the tart.