This raspberry-chocolate pie-cake concept dessert offers an amazing combination of flavors. From bottom to top: chocolate crust filled with raspberry incrusted almond cream pie, raspberry jam and soft chocolate ganache. The cake is then finished with fresh raspberry halves and crowned with a beautiful chocolate lace. An ideal and original made from scratch Valentine's gift. This recipe makes 2 medium size cakes.
Make two ≈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.
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.
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.
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.
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!
1 thought on “Raspberry Chocolate Tart”
This was so fun to make and so delicious! My hubby loved it. Thank you for this wonderful recipe.