Chocolate and raspberry tart

1. Roll out the shortbread pastry dough onto a tart pan and prick the tart shell with a fork. Refrigerate for 30 minutes. Preheat oven to 180°C (th. 6). Cover the dough with parchment paper and fill with baking beads or dried beans. Bake for 15 minutes and let cool on a baking sheet.

2. Bring to a boil the whipping cream and pour it in three times over the chopped dark chocolate. With a rubber spatula, stir from the inside to the outside of the pan. Once the ganache is smooth, pour the filling into the tart shell. Scatter the fresh raspberries evenly on top.

3. Place the tart at least an hour in the fridge before serving.

Photo credits : Sucré Salé