Here is a beautiful and delicious tart made with a lusciously rich chocolate ganache and fresh raspberries. We use a pâte sablée for the tart crust which has a buttery, crumbly texture almost like a cookie.
Ingredients
- Pâte Sablée:
- 250 grams all-purpose flour (sifted)
- 200 grams butter (cut into small pieces, slightly softened)
- 100 grams confectioners’ sugar (sifted)
- Pinch of salt
- 2 egg yolks
- Ganache:
- 250 milliliters whipping cream (1 cup)
- 200 grams good-quality semisweet chocolate (70% cocoa solids, preferably Valrhona, cut into pieces)
- 25 grams liquid glucose
- 50 grams butter (cut into small pieces)
- For Assembly:
- 200 grams raspberries (ripe, fresh or frozen ones, defrosted and well drained, halved if large)
Steps to Make It
Make the Pâte Sablée
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Gather the ingredients.
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Heap the flour in a mound on the counter and make a well. Put the butter, confectioners’ sugar, and salt.
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With your fingertips, mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.
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Little by little, draw the flour into the center and work the mixture delicately with your fingers until you have a homogeneous dough.
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Using the palm of your hand, push the dough away from you 3 or 4 times until it is completely smooth.
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Roll it into a ball, wrap in plastic wrap, and refrigerate until ready to use.
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On a lightly floured counter, roll out the dough to a circle, 1/16 to 1/8-inch/2 to 3 millimeter thick, and use to line an 8 1/2-inch/22 centimeter tart ring, 1-inch/2.5 centimeter high, placed on a cookie sheet. Chill for 20 minutes.
Bake the Pie Dough
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Prick the dough base lightly with a fork. Preheat the oven to 375 F/190 C.
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Line the pastry shell with waxed paper, fill with baking beans and bake “blind” for 20 minutes.
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Remove the paper and beans, lower the oven setting to 350 F/180 C, and bake for 5 minutes.
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Transfer to a wire rack, leave until cool enough to handle, then lift off the ring.
Make the Ganache
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Gather the ingredients.
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Slowly bring the cream to a boil in a pan over medium heat.
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Remove from the heat and add the chocolate, using a balloon whisk to mix it in, then add the glucose.
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Once the mixture is smooth, incorporate the butter, a little at a time.
Assemble the Pastry
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Gather the ingredients.
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Once the pie crust is cold, arrange the raspberries in the pastry shell, pressing them down lightly with your fingertips so that they stick slightly to the base.
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Pour the ganache over the raspberries to fill the pastry shell.
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Let cool, then chill the tart in the refrigerator for at least 2 hours, before serving.
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Use a very sharp knife dipped in boiling water to cut the tart into slices, wiping the knife between each slice.
Tip
- If well wrapped, this delicate, sweet raw pie dough will keep in the refrigerator for up to a week, or in the freezer for up to 3 months.
Reprinted with permission from Desserts by Michel Roux (Wiley 2011).