Dark chocolate and raspberry tart

Dark Chocolate and Raspberry Tartlet Recipe

Hello! We are going to prepare a delicious Dark chocolate and raspberry tart, perfect for lovers of intense flavor and a fruity touch. This combination of sweet and tart on a crunchy base filled with chocolate will win you over from the first bite. Plus, it's ideal for sharing at any gathering or as a treat for yourself.

Preparation time

Below, the detail of the time needed for each stage of this unique tartlet:

• Preparation: 45 minutes
• Cooking: 50 minutes
• Total: 1 hour and 35 minutes
• Servings: 10 – 12 people
• Difficulty: Intermediate

Ingredients

For the cocoa cookie

• 230 gr. all-purpose flour
• 140 gr. cold butter in small cubes
• 90 gr. powdered sugar
• 50 gr. egg (approximately 1 unit)
• 30 gr. pure cocoa powder
• 3 gr. salt

For the chocolate fondant

• 275 gr. butter
• 250 gr. eggs (approximately 5 units)
• 250 gr. 70% dark chocolate
• 200 gr. cane or brown sugar
• 55 gr. cornstarch
• 3 gr. salt

For the raspberry gel

• 560 gr. fresh or frozen raspberries
• 110 gr. of water
• 100 gr. of vanilla or white sugar
• 5 gr. of agar-agar (natural gelling agent)

For the raspberry Namelaka cream

• 150 gr. of raspberry puree
• 75 gr. of white chocolate
• 75 gr. of whipping cream (35% fat)
• 2.5 gr. of powdered gelatin

For the chocolate Namelaka cream

• 300 gr. of whipping cream (35% fat)
• 190 gr. of 54% dark chocolate
• 150 gr. of whole milk
• 4 gr. of powdered gelatin

For assembly and decoration

• 50 gr. of dark chocolate shavings
• 20 gr. of dark chocolate chips
• 20 gr. of fresh raspberries

If you can't find 70% or 54% dark chocolate, you can substitute it with semi-sweet chocolate. As for agar-agar, it is a vegetable gelling agent that serves as an alternative to classic gelatin and is easy to find in natural product stores or specialized supermarkets.

Utensils we will use

• Large bowl or container for mixing
• Stand mixer or electric mixer (optional, you can mix by hand)
• Knife and cutting board
• Rolling pin for spreading dough
• 28 cm diameter removable circular mold (you can use a round dish you have)
• Oven
• Pastry bags and nozzles (if you don't have them, use a spoon to distribute the creams)
• Saucepan for heating over fire
• Silicone spatula or wooden spoon
• Fine sieve (to remove seeds when straining purees)

Preparation

1. Prepare the cocoa cookie

1. Mix dry ingredients. In a bowl, combine the all-purpose flour, cocoa powder, and salt.
2. Incorporate butter and sugar. Add the cold butter in cubes and the icing sugar, mix at medium-low speed or with your hands until no visible lumps remain and the texture is sandy, like crushed cookies.
3. Add egg. Incorporate the egg and mix only until the dough is integrated, avoiding overworking it so that it maintains a crispy texture.
4. Roll out the dough. Place the dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 3 mm.
5. Cool. Put the dough in the freezer for 20 minutes to harden and make it easier to handle.
6. Bake base. Place the dough in the previously greased mold, cover with paper and add weights (can be dried legumes) to prevent it from rising. Bake for 15 minutes, remove weights, and bake for another 20 minutes at 170ºC until firm and with an intense cocoa aroma.

2. Chocolate fondant

1. Melt the chocolate. Do it in short bursts in the microwave or in a double boiler to prevent it from burning.
2. Mix butter. Add the melted butter and integrate with a spatula.
3. Add eggs and sugar. Incorporate the eggs and mix well. Then add the sugar and salt, mix until the mixture is homogeneous.
4. Incorporate cornstarch. Sift the cornstarch and add without overbeating, just until it's incorporated into the mixture.
5. Reserve. Set the mixture aside to use later.

3. Raspberry gel

1. Cook raspberries. Place the raspberries with water over medium heat for 10 minutes until a compote is obtained.
2. Mash and strain. Mash with a whisk and strain to remove seeds and obtain a smooth texture.
3. Prepare gelling agent. Mix the agar-agar with the sugar to avoid lumps.
4. Incorporate into the puree. Add the gelling agent mixture to the hot puree, mix very well and let cool to room temperature.

4. Raspberry Namelaka cream

1. Hydrate gelatin. In cold water for 10 minutes.
2. Heat puree and cream. In a saucepan, raise the temperature until it starts to boil.
3. Add gelatin. Remove from heat and add already hydrated gelatin, mix well.
4. Incorporate white chocolate. Pour the mixture over the chocolate and use a hand whisk to integrate perfectly.
5. Cool and refrigerate. Transfer to a bowl, cover with cling film in contact, and store in the fridge for at least 4 hours.

5. Chocolate Namelaka cream

1. Hydrate gelatin. As with the previous cream, leave it for 10 minutes.
2. Heat milk and cream. In a saucepan until first boil.
3. Include gelatin. Off the heat, add hydrated gelatin.
4. Whisk with dark chocolate. Pour over chocolate and mix until a smooth cream is obtained.
5. Refrigerate. Same as the raspberry cream, refrigerate for at least 4 hours.

6. Final assembly

1. Pour fondant. Cover the cocoa base with half of the chocolate fondant.
2. Pipe raspberry gel. With a pastry bag, form a spiral over the fondant.
3. Add remaining fondant. Fill with the remaining fondant mixture and bake for 30 minutes at 170ºC until firm.
4. Cool completely. Let rest at room temperature.
5. Apply Namelaka cream. With a brush, apply chocolate cream on the edges and stick chocolate shavings.
6. Decorate surface. Alternate the Namelaka creams with nozzles and decorate with raspberries and chocolate chips.
7. Refrigerate until serving. Store in the refrigerator and take out 30 minutes before enjoying so that the tart recovers its texture and aroma.

Precision in baking and cooling times is key for a good balance between texture and flavor. To prevent the base from getting soggy, the dough must be very cold before baking, and it is recommended to follow the piping steps without rushing.

I want to share these tips with you

• Control the chocolate's temperature so it doesn't burn and retains its intense 70% or 54% flavor.
• Always hydrate gelatin or agar-agar before incorporating to avoid lumps or unpleasant textures.
• Cut the raspberries into the gel and Namelaka cream when crushing them so that the texture is smooth and seedless.
• Do not overbeat the creams to maintain their smoothness and prevent them from becoming liquid.
• Use well-greased and removable molds to facilitate unmolding without damaging the tartlet.
• Allow the tartlet to rest at room temperature before serving to enhance flavors and aroma.
• If you want another touch of flavor, try adding a few drops of vanilla extract to the raspberry Namelaka cream.

Nutritional Information

• Calories: 420 kcal
• Proteins: 6 g
• Fats: 28 g
• Carbohydrates: 35 g
• Fiber: 4 g

Values are approximate per serving, may vary depending on ingredients and sizes used.

5 keys to make it perfect

1. Very cold dough: Helps the base stay crispy and not sink during baking.
2. Quality chocolate: Choosing chocolates with a good percentage of cocoa guarantees a deep and balanced flavor.
3. Seedless raspberry gel: For a smooth texture, use a fine sieve and mix agar-agar well with sugar to avoid lumps.
4. Rest in the fridge: Essential for the creams to achieve the correct texture and integrate well into the assembly.
5. Fresh decoration: Use natural raspberries and chocolate shavings for a visual and taste contrast.

When is it ideal to enjoy it?

This dark chocolate and raspberry tart is perfect for family celebrations or special dinners. Its intense flavor and the freshness of the raspberries make it ideal for summer, providing a refreshing and sophisticated touch. It also works very well as a sweet starter to impress your guests without complications. Due to its size and presentation, it is ideal for sharing at gatherings with friends or as a dessert to conclude any memorable occasion.

Comparison table with similar recipes

Explore delicious desserts for variety

If enjoying this tartlet has piqued your curiosity to continue exploring intense or fruity flavors, here are some recipes that complement the sweet universe of the Raspberry and Cocoa:

• Cold coconut and lemon tart, for those looking for a refreshing and citrusy touch.
• Chocolate tart with walnut crust, with more crunchy texture for chocolate fans.
• Rustic pear, walnut, and salted caramel tart, which provides a warmer and autumnal flavor.
• White chocolate raspberry cheesecake, a sweeter variant with cream cheese.
• Cold coffee cheesecake, perfect for lovers of intense and aromatic flavors.

Exploring these desserts will allow you to master the art of the Forest Tartlets with combinations of Dark Sweetness y Raspberry Flavor that everyone will enjoy.

Culinary glossary for tartlet

• Piping: Technique for distributing cream or dough with a pastry bag, achieving decorative shapes.
• Gelatin Hydration: Process of leaving gelatin in cold water so that it absorbs and activates.
• Fondant: Soft dough based on sugar and other ingredients, in this recipe it refers to a creamy chocolate mixture for the filling.
• Agar-agar: Vegetable gelling agent used to thicken and give a gelled texture to preparations.
• Rolling and stretching with a rolling pin: action of passing a rolling pin to flatten dough between papers to prevent it from sticking.