Description
A creamy chocolate tart with fresh raspberries, featuring a crisp crust and smooth filling, perfect for family desserts or small parties.
Ingredients
Scale
- 200 g dark chocolate
- 250 g fresh raspberries
- 150 g thick cream
- 100 g sugar
- 4 eggs
- 1 shortcrust pastry
- 50 g butter
- 1 packet vanilla sugar
- 10 cl milk
- 2 sheets of gelatin
Instructions
- Preheat your oven to 180°C. Roll out the shortcrust pastry in a mold and prick the bottom with a fork. Bake for 15 minutes and then let cool.
- Meanwhile, melt the chocolate in a bowl over a pan of simmering water or in short bursts in the microwave.
- Soak the 2 sheets of gelatin in cold water for 5 minutes to soften.
- Warm the milk and dissolve the soaked gelatin in it. Stir until the gelatin melts.
- Heat the thick cream gently, then pour some warm cream into the melted chocolate and mix until smooth.
- Beat the 4 eggs with 100 g sugar and the packet of vanilla sugar until light.
- Add the chocolate mixture to the eggs and mix slowly. Add the milk with gelatin and the 50 g butter, and mix until smooth.
- Pour the chocolate filling into the cooled shortcrust pastry. Smooth the top.
- Put the tart in the fridge for at least 240 minutes or until the filling is set.
- Just before serving, place the fresh raspberries on top in a neat layer or scatter them by hand.
Notes
Serve cold from the fridge. Cut the cake with a warm, dry knife for clean slices. Offer extra raspberries or cream on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg