Raspberry Chocolate Tart

Indulging in this Raspberry Chocolate Pie Cake is like experiencing a harmonious symphony of flavors. The tanginess of the raspberries blends perfectly with the deep, dark notes of the chocolate, creating a balance that will leave you craving for more. But let's talk about the key players in this decadent dessert. First, the chocolate crust. It provides a firm and rich foundation, setting the stage for the explosion of flavors to come. Now, let's move on to the star of the show - the raspberry incrusted almond cream. This combination is a match made in dessert heaven, and it's sure to leave you wanting more. To enhance the raspberry experience, I've included a generous layer of raspberry flavored soft ganache. With its melt-in-your-mouth texture and rich chocolate flavor, it's the perfect finishing touch to this already irresistible creation. The tart is then finished with fresh raspberry and crowned with a beautiful chocolate lace.

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Preview the recipe

Make two tart shell ≈6.5-inch/17 cm diameter tart shells using chocolate or regular pate sucrée or sablée. Lightly prick pastry with a fork. Keep tart shells frozen until ready to bake.

Raspberry Ganache

Line 2 tart rings with acetate collar. For the crème anglaise: heat up milk with sugar first to 120ºF/45ºC. Add egg yolks and mix with an immersion blender. Pour liquid back to the saucepan and cook to 185ºF/85ºC (à la nape). Sieve custard over chocolate, let sit a bit and mix – add alcohol. Pour chocolate ganache in the prepared tart rings. The thickness of the ganache shall not be taller than 0.60-inch/1.5 cm. Freeze to set.

Almond Cream

In the food processor, blend softened butter along with sugar, almond meal, flour and vanilla – mix until smooth. Scrap out sides of bowls as you go. Add the egg and heavy cream.

Baking

Preheat oven to 350ºF/180ºC. Spread raspberries on a tray and pick through. Save the prettiest fruits for the garnishing and the others for baking. Blind bake chocolate crust for 15 minutes. Add almond cream and tuck raspberries. Bake for 30 minutes more until golden brown. Let pie cool over a wire rack.

Montage

Spread raspberry jam evenly over the pie. Place the frozen ganache on top and arrange raspberry halves mainly all over the edges and some in the center. Crown the cake with chocolate lace if so and decorate with raspberry jam dots and gold leaf. Make sure to serve the cake when the ganache is thawed. Enjoy!