Dark chocolate and Raspberry Tart

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    640

Chocolate and raspberry are a great flavour combination, and the natural sweetness of the fruit means there is no need for sugar in this recipe. Taste your fruit before using, if it isn't quite sweet enough you can add a small amount of maple syrup or honey into the raspberry puree.

recipe updated May 9, 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    160 g
  • Water icon
    Water
    60 g
  • Egg icon
    Egg
    1
  • Dark chocolate icon
    Dark chocolate
    340 g
  • All purpose flour icon
    All purpose flour
    200 g
  • Cocoa powder icon
    Cocoa powder
    50 g
  • Salt icon
    Salt
    ½ teaspoon
  • Raspberries icon
    Raspberries
    300 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Whipping cream icon
    Whipping cream
    240 g
  • Raspberries icon
    Raspberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Lightly floured surface
  • kCook icon Lightly floured surface
  • kCook icon Tart tin - round 20cm (8")
  • kCook icon Medium bowl

Step preview

  1. Fit max blade to kCook bowl
  2. Add all purpose flour, cocoa powder, unsalted butter and salt to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Mix with filler cap removed - 1 min 30 sec, speed 7
  6. Then add water to the kCook bowl
  7. Mix with filler cap removed - 1 min, speed 7
  8. Place dough on lightly floured surface
  9. Knead lightly until elastic
  10. Wrap with plastic wrap
  11. Chill in fridge - 20 min
  12. Remove the chilled pastry from the fridge
  13. Place dough on lightly floured surface
  14. Roll out until 1/8" (5mm) thick
  15. Transfer pastry to tart tin
  16. Trim the edges
  17. Chill in fridge - 10 min
  18. Pre-heat oven - 190°C
  19. Remove the chilled pastry from the fridge
  20. Line with parchment paper
  21. Fill with baking beans
  22. Bake - 12 min, 190°C
  23. Remove from oven then reduce heat
  24. Remove the parchment paper and baking beans
  25. Brush with egg
  26. Bake - 10 min, 170°C
  27. Remove from oven
  28. Let cool slightly
  29. Clean kCook bowl
  30. Fit max blade to kCook bowl
  31. Add raspberries and vanilla extract to the kCook bowl
  32. Fit kCook bowl to kCook Multi
  33. Attach lid to kCook bowl with filler cap fitted
  34. Blend with filler cap fitted - 20 sec, speed 10
  35. Strain purée into medium bowl through a sieve
  36. Pour purée into pastry
  37. Chill in fridge until needed
  38. Clean kCook bowl
  39. Fit stir tool to kCook bowl
  40. Add whipping cream to the kCook bowl
  41. Fit kCook bowl to kCook Multi
  42. Attach lid to kCook bowl
  43. Cook with filler cap removed - 2 min, 50°C, speed 3
  44. Then add dark chocolate to the kCook bowl
  45. Stir with filler cap removed - 3 min, speed 4
  46. Pour chocolate mixture into pastry
  47. Decorate with raspberries
  48. Chill in fridge until needed
  49. Serve
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