Raspberry chocolate tart
This tart with chocolate and raspberry will amaze the taste buds of gourmets. The marriage between chocolate and raspberries is wonderful.
1. Preheat the oven to 210°C (th.7). Buttered a tart mould about 22cm in diameter.
2. Roll out the shortcrust pastry into the mould. Prick the base. Cover with parchment paperand dried beans as pie weights. Bake for 10 minutes. Remove the beans and the parchment paper. Bake for another 5 minutes, leave to cool.
3. Bring the cream to a boil with a little cocoa. Remove from heat and add the chopped chocolate. Whisk until you get a melted chocolate paste. Leave to cool before incorporating the butter. Mix.
4. Divide the raspberries on the base of the tart. Pour the chocolate cream on the raspberries. Decorate the top of the chocolate tart with cocoa powder and the remaining raspberries Serve cold.
Photo credit: Sucré Salé
