Belgian Dark Chocolate Ganache & French Raspberry Jam Tart
A classic, elegant tart with crisp all-butter shortcrust pastry, silky double chocolate ganache, and a bright layer of raspberries that bring everything into balance.
Kcal 407 · Prot 5 · Carbs 46 · Fat 22
Family Friendly
120 min
A classic, elegant tart with crisp all-butter shortcrust pastry, silky double chocolate ganache, and a bright layer of raspberries that bring everything into balance.
Kcal 407 · Prot 5 · Carbs 46 · Fat 22
Family Friendly
Ingredients
Whipping cream
4*
250 ML
Milk chocolate
4*9*
50 Grams
Belgian dark chocolate
9*
150 Grams
Plain flour
10*11*
10 Grams
Sweet Shortcrust Pastry
4*5*10*11*
250 Grams
Raspberry Jam
60 Grams
Cocoa powder
5 Grams
Raspberries
125 Grams
Allergens
*4 Milk, *9 Soya, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1705 / 407 |
| Fats (g) | 22.2 |
| of which saturated (g) | 14.3 |
| Carbohydrates (g) | 46 |
| of which sugars (g) | 23 |
| Fibers (g) | 1.8 |
| Proteins (g) | 4.8 |
| Salt (g) | 0.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make ganache
- Gently heat the whipping cream in the microwave or in a small saucepan on the stove, until just bubbling around the edges, do not let it boil.
- Add the milk and dark chocolate to the heated cream and let it sit for 1-2 min.
- Stir until smooth and well combined.
- Set aside to cool down.
2 Roll the pastry
- Meanwhile, preheat the oven to 160°C, no fan.
- Place the rack in the centre of the oven.
- Sprinkle some flour on a clean surface and place the pastry on top.
- Generously dust the rolling pin with flour.
- Press and roll out the pastry into a circle that's larger than your 24-26cm baking dish, about 2-3mm thick.
Tip! If preferred, roll the dough between 2 sheets of baking paper to prevent sticking.
3 Pre-bake tart shell
- Place the rolled pastry into the centre of the baking dish.
- Gently press into the base first, then the corners and up the sides of your dish.
- Prick the base of the tart shell with a fork.
- Place in the fridge for 15 min to chill.
- Bake for 16–18 min in the centre of the oven, until the base feels dry and set, and the edges are golden.
- Remove from oven and allow to cool completely.
4 Spread jam
- Using a spoon, spread the raspberry jam on the bottom of the cooled tart shell.
- Chill for 10 min in the fridge so it sets.
5 Fill tart
- Carefully pour the chocolate ganache over the raspberry jam, filling the tart shell.
- Cover with cling film and chill in the fridge for at least 2 hours or overnight until the chocolate ganache sets.
Tip! If the tart is still too warm, let it sit for 30 min at room tempertature to cool down before covering and chilling in the fridge. This will help avoid any condensation that forms and falls back onto the chocolate.
6 Serve
- Serve the Chocolate Ganache and Raspberry Tart dusted with cocoa powder and decorated with fresh raspberries.
- Use a sharp knife to cut slices.
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