Chocolate Tart With Raspberries

I saw this delicious tart on one of my favorite food blogs, Beau à la louche, while I was looking for a dessert recipe for a friend’s dinner party. Chocolate is always a hit among my friends (not to mention that I love it, too!) and this didn’t look too difficult to make.
In fact, I don’t make desserts very often and I’ve only recently started to experiment with baking. Baking used to scare me and it still does a little. In cooking, I love to experiment, try new spices, mix up quantities, exchange ingredients. I know my way around and I have a pretty good feeling for how a dish will turn out. But with baking, I just feel very insecure. All these precise recipes, exact quantities of ingredients creep me out. There’s so much that could go wrong. Some chemical reaction I underestimated? A whole recipe messed up because I used the wrong type of flour or the wrong amount of baking soda? I know the secret probably lies in practicing. And I’m somehow fascinated by the whole baking and dessert making thing and completely in awe of the talent that some people around the blogosphere show when it comes to creating mouthwatering desserts and baked goods. So I decided to give it a go, by starting with easy recipes that don’t scare me too much.

This chocolate tart looked approachable enough for me. I had already made a few pie crusts like this before, so I knew I could handle it. As for melting chocolate, I’ve probably melted tons of chocolate by now to make hot chocolate, so creating the filling couldn’t be rocket science. The crust turned out pretty well and I decided to press it into the form with my hands as somehow, I wasn’t sure if rolling it out with a dough roll would work so well, considering as the mixture was pretty sticky. The chocolate filling was absolutely perfect and in the end, the only thing I changed from the original recipe was leaving out the pistachios (simply because I didn’t have any at hand). The tart was a huge success at my friend’s dinner party and her father even requested an extra slice to keep in his fridge for the day after.


For the crust:

125g soft butter, cut into cubes
85g sugar (I used brown caster sugar)
25g ground almonds
1 teaspoon salt
1 egg
200g all purpose flour

For the chocolate filling:

80ml milk
200ml single cream
200g dark chocolate
100g milk chocolate
1 egg
1 egg yolk
good handful of fresh raspberries


For the crust:

Make sure the butter (previously cut into cubes as this works a lot better when the butter is cold) is at room temperature and easy to work with. In a bowl, work the other ingredients into the butter one by one, starting with the sugar. Then add the almonds, salt, egg and flour. I first used a spatula to mix the ingredients and started using my hands as soon as the flour got into the bowl. Make sure all the ingredients are well mixed and form a ball with your hands. Wrap the dough in foil and put into the fridge to rest for at least two hours.

Preheat your oven to 180°C. As soon as the dough is well rested, roll out the dough and carefully place it into the tart form (or press into the form with your hands as I did). Cover with baking parchment and dry beans or lentils and blind bake for about 15 minutes.

For the chocolate filling:

Heat the milk and cream in a skillet. Right before its’ beginning to boil, remove from the heat and add the chocolate, broken into pieces. Stir constantly until the chocolate is melted and you get a smooth chocolate cream. Set aside. In the meantime, take your crust out of the oven and remove the dried lentils and paper.
Whisk the egg and egg yolk into the chocolate mixture. Evenly spread the chocolate mixture over the crust and put back into the oven to bake for 15 more minutes. As soon as you get the tart out of the oven, carefully arrange your handful of raspberries on the tart and let it cool down before serving.

Beau à la louche, Tarte au chocolat, framboises et éclats de pistache


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