Ingredients
Chocolate Pastry
- 150 grams (5.3 ounces) butter
- 50 grams (1.8 ounces) powdered sugar
- 30 grams (1.1 ounces) almond flour
- Pinch of salt
- 60 grams (2.1 ounces) egg
- 250 grams (8.8 ounces) flour
- 3 tablespoons cocoa
Chocolate Cream
- 200 grams (7.1 ounces) melted chocolate
- 100 milliliters (3.4 fluid ounces) whipping cream
Raspberry Puree
- 500 grams (17.6 ounces) raspberries
- 600 grams (21.2 ounces) sugar
- 1 tablespoon vodka
Additionally
- Chopped pistachios (to taste)
Equipment
- Stand Mixer
Essential for achieving the ideal dough consistency. *Tip*: Chill the bowl and paddle for best results!
- Rolling Pin
Helps in evenly rolling out the dough between parchment papers. *Tip*: Use parchment for a non-stick experience.
- 18cm Ring Mold
This size ensures uniformity and perfect proportions for your tart.
- Blender
A powerful blender is crucial for making a smooth raspberry puree. *Tip*: Use the pulse button to avoid over-blending!
- Iron Sieve
Strains out the seeds, giving you a silky smooth puree.
Instructions
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Servings
Variations
Good news for those with dietary restrictions! 🌿
Gluten-Free: Substitute the regular flour with a gluten-free all-purpose blend. Make sure it contains a binding agent like xanthan gum for best results. Your tart will come out just as flaky and delicious!
Vegan: Replace the butter with a high-quality vegan margarine and the egg with a flaxseed “egg” (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). For the cream, use a vegan whipping cream alternative. Your tart will still be lush and creamy. 🍃
Faq
- Why is my dough not coming together?
Make sure your butter is cold when you start mixing. If it's too warm, the dough won't hold its shape.
- Can I use frozen raspberries for the puree?
Yes, you can! Just make sure to thaw and drain them first.
- How do I prevent the tart from sticking to the mold?
Grease your mold lightly with cooking spray or butter, and use parchment paper for easier removal.
- What can I use instead of vodka in the raspberry puree?
You can substitute it with lemon juice for a tangy twist or simply omit it if preferred.
- Can I make this tart ahead of time?
Absolutely! This tart can be made a day in advance and stored in the fridge. Just add the toppings before serving.
- How do I ensure my chocolate cream is smooth?
Whip the cream until stiff peaks form and gently fold in the melted chocolate to maintain a light texture.