Chocolate tart with crème fraîche & raspberries

Chocolate tart with crème fraîche & raspberries

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Ready in 1 hour 50 minutes

More effort

Serves 6
Prepare in advance for the perfect end to any meal

Nutrition and extra info

Nutrition:

  • kcal794
  • fat59g
  • saturates34g
  • carbs59g
  • sugars39g
  • fibre3g
  • protein8g
  • salt0.42g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 100g plain flour
    • 50g ground almond
    • 85g butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 25g caster sugar
    • 1 egg yolk

    For the filling

    • 150g/5oz bar dark chocolate, in pieces
    • 2 egg white
    • 100g golden caster sugar
    • 142ml carton ¼pint double cream
    • 2 tbsp brandy or Tia Maria
      Brandy

      Brandy

      bran-dee

      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    To serve

    • 284ml carton double cream
    • 300g raspberry
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 125g/5oz punnet blueberries
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    • icing sugar, for dusting

    Method

    1. To make the pastry, put the flour and almonds in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. You can do this in the food processor. Stir in the sugar. Add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Knead briefly, then wrap in cling film and chill for 15-20 minutes.

    2. Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the dough and use to line a 24cm flan tin. Trim off the excess pastry, then line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and cook for a further 7-10 minutes until crisp and golden. Leave to cool.

    3. To make the filling, melt the chocolate in a microwave on Medium for 2 minutes. Put the egg whites and sugar in a bowl over a pan of simmering water. Whisk for 5 minutes until thick, white and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.

    4. Whisk the cream until it just holds its shape. Fold the chocolate and cream into the egg mixture, then add the brandy. Pour into the pastry case and smooth the top. Chill until set for about 20 minutes.

    5. To serve, whip the remaining cream until just stiff. Put a thin slice of tart on each plate. Spoon some cream on top and scatter with raspberries and blueberries. Dust with icing sugar.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (8)

    pekica's picture
    5

    This is a very nice recipe, although the filling is a bit sweet for my taste so I will reduce the sugar the next time. Otherwise it looks nice and tastes nice, I used a 75% dark chocolate.

    anne6389's picture

    Loved the taste of this but made from goodfood app site and beware there is a mistake in the recipe.

    For the filling it says 1/4 tbsp. double cream instead of 1/4 pint. As a result my filling was very flat. Would make again though

    lollyj123's picture
    5

    Amazing - made it for a controlled assessment for food tech and got an A*! Tastes delicious too

    fuzzycat's picture
    3

    Not hugely impressed - the first Good Food receipe I haven't really liked! This is basically a chocolate mousse in a pastry case (perhaps I should have gathered that from the ingredients). The pastry tasted good but was a pain to roll out and stuck to the foil after it had been baked blind. It also tastes disappointingly like Angel Delight!! Not worth the effort in mine and hubby's opinions. Might make just the filling again if I want a chocolate mousse, and serve in little pots.

    mariabudgen's picture
    5

    Made this yesterday as a bank hol treat. Used 20cm tin plus 2 individual mini fluted tins. To save time and effort, used pack of sweet shortcrust pastry, and thought I'd done a good job of lining the tins with a slight overspill at the top of the large tin to allow for shrinkage, but even so, the sides cracked and I was worried the filling would seep out. However no problem as it's fairly thick and mousse like, and once I'd tidied the crust rim, the slices looked really smart on plates , served with double cream (not sure why recipe title says creme fraiche!) and strawberries. Tia Maria didn't taste much but just made it richer I think. Will definitely make again. Guests loved it.

    takowako001's picture
    5

    I don't like chocolate too much but this tart is nice. With fresh season fruits make more yummy!

    donna1972's picture

    Is the alchohol essential for this recipe or could I leave it out??

    Thanks
    Donna

    mikebaker002's picture
    4

    An exceptionally easy dessert which I have now made on several occasions and it has been hugely successful every time. However, if you are short of time and / or not that confident with your pastry making ability, then you will always find perfectly acceptable ready made pastry cases in any supermarket.

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…