Table of contents

• Sales description
• Diagram
• Ingredients
• Preparation stages
• Utensils
• Inspiration
 Sales description
A beautiful dessert with delicate flavor, originality and an attractive
view!
A delicious chocolate raspberry tart is perfect for a tea party or
special occasions which combines tart shell, raspberry coulis,
pastry cream and a milk chocolate ganache filling with some fresh
raspberries. If you love the combination of rich, smooth milk
chocolate and fresh, tangy raspberries, you will love this Chocolate
Raspberry tart!
 Tart diagram

Fresh raspberries

Chocolate ganache
Pastry cream

Raspberry coulis
Chocolate sweet pastry
dough
 Preparation stages
Chocolate sweet pastry dough

• Sift the flour, add small cubes of cold butter and rub in with a pastry scraper,
then with your fingertips. Rub the mixture between your hands until it has the
texture of coarse sand.
• Add ground almonds, icing sugar, cocoa powder and salt, mix.
• Make a well in the center and pour in the eggs, mix properly. Knead with the
palm of your hand until completely smooth. “Fraisage” method.
• Shape the dough into a ball, flatten slightly, put to the fridge. After a while line
a tart ring, bake on a silpat for 7-8 minutes at 180°C.
 Raspberry coulis

• Put to the saucepan 1/3 of raspberry puree and sugar, heat to 60°C.
• Then, remove from the heat and add gelatine, mix. Add the rest of cold
puree, mix. Cool down at room temperature.

Pastry cream
• In the saucier combine milk, whipping cream, half of sugar
and vanilla powder. Bring to a bare simmer over medium
heat. Remove from heat.
• In the bowl incorporate half of sugar and eggs. Add custard
powder, mix. Pour the liquid into the bowl, mix, then pour to
the saucier again.
• Mix with whisk continuously on a medium heat. You need a
texture like melted cheese. Remove from heat. Add butter
cubes, mix. Cool down in a blast chiller.
 Milk chocolate ganache

Bring the milk and cream to a boil in a pan, pour over the chocolate, and stir until
melted. Add the butter and mix properly to reach a homogeneous texture.

Assembling the tart

Pour the raspberry coulis to the baked tart shell. Pipe pastry cream as a
spiral on top of coulis with a piping bag, tip N8. Cover the tart with a
ganache and put to the blast chiller. Fill with fresh raspberries, and glaze
with neutral glaze. Dust with icing sugar on the sides of the tart, and
sprinkle over a few leaves of baby basil.
 Inspiration

The idea of making a chocolate raspberry tart for my first tart

creation ever came to mind because of the childhood
memories. As a little girl, I used to have a chocolate ice-cream
with raspberries on top in a café near our house as a reward for
any of my good deeds. I still remember that the combination of
chocolate and raspberry was perfect, the flavor was amazing,
each ingredient brought something unique, and it always made
me feel positive emotions. So I decided to let others feel that
wonderful taste too by creating this tart and putting my heart
and soul into it, as it reminds me of my family and my happy
childhood.