Raspberry Chocolate Tart

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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1043
based on 1 ratings

Decorate these decadent chocolate tarts with raspberries. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 20, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    195 g
  • Dark chocolate icon
    Dark chocolate
    45 g
  • Milk chocolate icon
    Milk chocolate
    230 g
  • Salt icon
    Salt
    1 pinch
  • Icing sugar icon
    Icing sugar
    165 g
  • Ground almonds icon
    Ground almonds
    105 g
  • Egg icon
    Egg
    50 g
  • Cocoa powder icon
    Cocoa powder
    25 g
  • All purpose flour icon
    All purpose flour
    210 g
  • Egg icon
    Egg
    1
  • Whipping cream icon
    Whipping cream
    30 g
  • Egg yolk icon
    Egg yolk
    3
  • Caster sugar icon
    Caster sugar
    40 g
  • Crème fraîche icon
    Crème fraîche
    210 g
  • Milk icon
    Milk
    210 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon Kenwood Chef XL
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Work surface
  • kCook icon Small tart pan - 4 x 1.25"
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Large glass bowl
  • kCook icon Saucepan

Step preview

  1. Attach K Beater
  2. Add unsalted butter, salt, icing sugar, ground almonds, egg, cocoa powder and all purpose flour to the Kenwood Bowl
  3. Mix with splashguard fitted until dough forms - Speed 3
  4. Line a clean work surface with parchment paper
  5. Transfer content of Kenwood Bowl to work surface
  6. Cover with another sheet of parchment paper
  7. Roll out until 1/8" (5mm) thick
  8. Chill in fridge - 30 min
  9. Remove pastry from the fridge and remove the parchment paper
  10. Transfer pastry to 2 small tart pans
  11. Line until covered and trim the edges
  12. Chill in fridge and continue
  13. Clean Kenwood Bowl
  14. Attach Creaming beater
  15. Add unsalted butter and icing sugar to the Kenwood Bowl
  16. Mix with splashguard fitted until combined - Speed 3
  17. Then add egg and ground almonds to the Kenwood Bowl
  18. Mix with splashguard fitted until combined - Speed 1
  19. Set aside and continue
  20. Pre-heat oven - 160°C
  21. Add dark chocolate to a clean medium bowl then set aside
  22. Add whipping cream to a clean jug
  23. Heat carefully in microwave until hot
  24. Pour content of jug into medium bowl immediately
  25. Stir gently until combined
  26. Transfer content of medium bowl to Kenwood Bowl
  27. Mix with splashguard fitted until combined - Speed 1
  28. Remove the lined tart pan from the fridge
  29. Pour content of Kenwood Bowl into 2 small tart pans evenly
  30. Spread until level
  31. Bake - 30 min, 160°C
  32. Remove from oven and let cool
  33. Clean Kenwood Bowl
  34. Attach Whisk
  35. Add milk chocolate to the Kenwood Bowl then set aside
  36. Add egg yolk and caster sugar to a clean large glass bowl then set aside
  37. Add crème fraîche and milk to a clean saucepan
  38. Heat until boiling - medium-high heat
  39. Transfer content of saucepan to large glass bowl
  40. Mix carefully until well combined
  41. Transfer milk mixture to saucepan
  42. Heat - medium heat
  43. Pour content of saucepan into Kenwood Bowl carefully
  44. Whisk with splashguard fitted - 2 min, Speed Max
  45. Pour chocolate mixture into 2 small tart pans evenly
  46. Let cool until set
  47. Serve
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