Raspberry Chocolate Tart

Ingredients

• 150 g flour
• 1 pinch salt
• 60 g powdered sugar
• 1 tbsp cocoa powder
• 2 egg yolks
• 100 g cold butter
• dried legumes for blind baking
• 250 g dark chocolate (min. 70% cacao)
• 250 g whipping cream (30% fat)
• 500 g raspberries

Instructions

1. 1.

   Mix flour, salt, 50 g powdered sugar and cocoa powder; mound on a work surface and press a well in the center. Add egg yolks, gather cold butter pieces around the edge, and quickly knead with both hands into dough. Wrap in foil and chill for 30 minutes.

2. 2.

   Roll out dough and place in a greased tart pan, shaping a rim and pressing slightly above the edges. Prick dough base multiple times with a fork. Lay parchment paper over dough and distribute dried legumes on top. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes. Remove and cool.

3. 3.

   For the filling, break chocolate into pieces. Heat cream in a small pot until boiling. Pour over chopped chocolate and let sit 3–4 minutes. Whisk with a whisk until no chunks remain.

4. 4.

   Spread cooled shortcrust base with chocolate cream. Wash raspberries, pat dry, and arrange on top of the cream. Chill for at least 3 hours. Serve sprinkled with remaining powdered sugar.