Raspberry Chocolate Tart

Instructions

1. Step 1

   Combine the flour, cocoa powder, powdered sugar, and salt in a mixing bowl. Work in the cold butter until the mixture resembles coarse crumbs, then mix in the egg and vanilla just until a soft dough forms.

   Ingredients used: 180.0 gr All-Purpose Flour, 25.0 gr Cocoa Powder, 1.0 piece Egg, 2.0 gr Fine Salt, 60.0 gr Powdered Sugar, 120.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: mixing bowl

2. Step 2

   Press the dough evenly across the base and sides of the tart pan. Prick the base with a fork and refrigerate until firm.

   Timer: 30 min (fixed)

   Cookware: fork, tart pan

3. Step 3

   Heat the oven to 180°C. Line the chilled crust with baking parchment, fill it with pie weights, and place the pan on a baking sheet. Bake until the edges look dry and set.

   Timer: 15 min (fixed)

   Cookware: baking parchment, baking sheet, pie weights, tart pan

4. Step 4

   Carefully remove the parchment and weights. Bake the uncovered crust until the base is dry and firm, then transfer it to a wire rack to cool completely.

   Timer: 8 min (fixed)

   Cookware: baking parchment, baking sheet, pie weights, tart pan, wire rack

5. Step 5

   Place the chopped dark chocolate in a heatproof bowl.

   Ingredients used: 240.0 gr Dark Chocolate

   Cookware: Heatproof Bowl

6. Step 6

   Heat the cream in a saucepan over medium heat until steaming and just beginning to simmer. Pour it over the chocolate, leave undisturbed for 3 minutes, then whisk slowly until smooth and glossy.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream

   Cookware: Heatproof Bowl, saucepan, whisk

7. Step 7

   Spread the raspberry jam in a thin, even layer over the cooled tart crust.

   Ingredients used: 60.0 gr Raspberry Jam

   Cookware: Offset spatula, tart pan

8. Step 8

   Pour the ganache over the jam and smooth the surface. Let it stand until no longer warm.

   Timer: 15 min (fixed)

   Cookware: Offset spatula, tart pan

9. Step 9

   Arrange the raspberries over the ganache. Refrigerate the tart until the filling is firm, then remove it from the pan and slice.

   Timer: 120 min (fixed)

   Ingredients used: 250.0 gr Raspberry

   Cookware: tart pan