Chocolate and raspberry tart
I made this tart on a weekend when I didn't feel like spending too much time in the kitchen. I needed something quick, with chocolate and raspberries, but without too many complications. I chose to go for a pretty simple option, with a basic dough and a dense cream with a clear chocolate flavor, complemented by a bit of acidity from the raspberries. It's easy to make if you follow the steps. Quick info Total time: about 1 hour + cooling (ideally overnight) Preparation time: 30-40 minutes Baking time: 20-25 minutes Servings: 8-10 slices Difficulty: medium (the dough is simple, the cream requires attention) Recipe type: dessert, suitable for the weekend or when you crave something sweet but don't want to bake complicated cakes Ingredients For the dough: - 300 g flour - 1 egg - 100 g butter - 6 tablespoons water (approx. 90 ml) - 80 g powdered sugar - mint essence (to taste, not too much) For the cream: - 400 ml liquid cream (for cooking) - 100 ml milk - 340 g dark chocolate - 1 heaping tablespoon cocoa - 200 g frozen raspberries - 2 tablespoons sugar - 4 sheets of gelatin Preparation method 1. Start with the dough. Put the butter in a small pot and let it melt over low heat, but do not let it boil. Remove it from the heat and place it in a larger bowl. 2. Beat the egg separately. Add the beaten egg to the melted butter, then add the powdered sugar, mint essence, and flour. Start mixing and gradually add the water. Knead quickly until the dough comes together. Do not overwork it to avoid making it tough. 3. Wrap the dough in plastic wrap and let it chill in the refrigerator for about 30 minutes. 4. Roll out the dough on a work surface, not too thin, just enough to cover the tart pan you have. 5. Lightly grease the pan with butter, then place the dough in the pan, pressing the edges gently. Prick the base with a fork. 6. Bake in a preheated oven at medium heat (180°C) until the edges turn golden – it took about 20-25 minutes for me, but check after 20 minutes. Let it cool completely before adding the cream. 7. For the cream, put the liquid cream and milk in a small pot. Add the chopped chocolate, essence (if desired), and cocoa. Cook over very low heat, stirring continuously, until everything melts and you have a smooth, glossy mixture. 8. In another small pot, put the frozen raspberries and sugar. Cook over low heat, stirring occasionally, until the sugar melts and a jam-like sauce forms, about 8-10 minutes. 9. Place a strainer over the pot with the chocolate cream and pass the raspberries through it to obtain a seedless puree directly into the warm cream. Mix well. 10. Soak the gelatin sheets in cold water for 5 minutes to soften. Remove and gently squeeze them, then add them to the warm chocolate cream and mix well until completely dissolved. Do not let the cream boil after adding the gelatin. 11. Allow the cream to cool to room temperature, then pour it over the baked and cooled tart base. 12. Refrigerate the tart for at least 3-4 hours, preferably overnight, to let the cream set well. Why I make this recipe often It's one of those tarts I remake whenever I need something quick, but with a clear chocolate flavor and a bit of freshness from the raspberries. It keeps well in the fridge, doesn't get soggy, and is easy to slice. The ingredients are accessible and it doesn't require special utensils or complicated steps. Tips and variations Tips - The dough should not be over-kneaded, just enough to come together. If you work it too much, it becomes tougher. - For the chocolate cream, be careful not to let it boil, especially after adding the gelatin. - For the raspberries, it's worth straining them to avoid seeds in the cream. - The tart slices better if it has been in the fridge for at least 5-6 hours. Substitutions - You can use fresh raspberries if you have them, but you still need to cook them with sugar. - Liquid cream can be replaced with whipping cream, but it should be liquid, not whipped. - Sheet gelatin can be replaced with powdered gelatin – follow the package instructions for hydration. Variations - For a stronger mint flavor, you can double the essence in the dough, but don't overdo it. - If you want a crunchier crust, you can bake the dough with weights (ceramic beads or dried beans). - I have also made it with milk chocolate, but it doesn't have the same intense flavor. Serving ideas - You can sprinkle some fresh fruit or a dusting of cocoa on top. - It also goes well with a bit of whipped cream on the side, if you like. Frequently asked questions 1. Can I use only milk chocolate for the cream? Yes, but the final taste will be sweeter and less intense. You may need to reduce the sugar in the cream a bit. 2. If I don't have gelatin sheets, can I use powdered gelatin? Yes, use the equivalent of 4 sheets, following the package instructions for hydration. 3. Can I make it with another fruit instead of raspberries? Yes, but I still recommend fruits with acidity – for example, currants or blackberries. 4. What do I do if the dough has hardened too much in the fridge? Let it sit at room temperature for 5-10 minutes, then you can roll it out without issues. 5. Can the tart be frozen? I do not recommend it, the texture of the gelatin cream does not come out the same after thawing. Nutritional values (estimates) One slice of tart (out of 10) has approximately 350-400 kcal, depending on the type of chocolate used. Macros per slice: 35-40 g carbohydrates, 22-25 g fats, 5-6 g proteins. The values are approximate and may vary depending on the exact ingredients used. The chocolate cream is quite rich, and the dough contains sugar and butter. Storage and reheating The tart keeps very well in the fridge, covered, for up to 3 days. It does not need reheating. If you want to serve it after it has been in the fridge for a long time, you can leave it at room temperature for 10 minutes so that the crust is not too hard. That's it. The recipe is clear, with simple steps and fairly easy-to-find ingredients. If you respect the cooling time, you will get a tart with a firm, tasty texture, perfect for sharing with others or keeping for a few days.
Preparation
Dough: I melted a little butter on the stove in a saucepan, being careful not to burn it, then I put it in a bowl, added the beaten egg separately, flour, water, sugar, and essence, and kneaded the formed dough a little, then I wrapped it in plastic wrap and put it in the fridge for 30 minutes. After this time, I took the dough out, prepared the tart pan by adding a little butter and spreading it to prevent the dough from sticking. On the work surface, I rolled out the tart dough with a rolling pin until it reached the size of my pan, then I placed it in the pan and baked it in the oven at medium heat until it was nicely browned on the edges. Cream: In a saucepan, I put liquid cream, milk, chopped chocolate, essence, and cocoa and placed the saucepan over low heat, stirring constantly until the chocolate melted and the mixture homogenized nicely. In another saucepan, I put raspberries and sugar over heat, letting them cook on low until it thickened like a jam, then I placed a strainer over the chocolate pot and passed the raspberry jam through it, mixing the chocolate with the raspberry. Finally, I added gelatin that had been soaked in cold water for 5 minutes. I mixed everything to melt the gelatin, let the cream cool a bit, and then poured it over the already baked and cooled tart dough, and put the tart in the fridge until the next day. Enjoy your meal!
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