Chocolate Tart with Raspberries

This lovely tart is made of a chocolate crust and a heavenly smooth and rich chocolate filling topped with fresh raspberries. Oh la la! ♥ This will absolutely impress your guests if they are chocoholics and no one will leave the table disappointed for sure. * The first time I tried this recipe I used milk chocolate in the filling instead of dark chocolate (70% cocoa), but I found the result to be too sweet and not very tasty, sadly. You almost need the contrast of the bittersweet dark chocolate and the sweet raspberries to find a nice balance. But this is absolutely up to you if you want to use dark or milk chocolate in the filling - but I personally recommend the dark chocolate. *

Today, I've been using a rectangular tart pan instead of a round pie tin. But if you want to use a round pie tin it should be about 28 cm (11 inches) in diameter. You can prepare this dessert a long time in advance. The chocolate tart crust dough can you store in the freezer for over three months wrapped in plastic wrap. Then you can roll it out and bake whenever you want! Just pop it out from the freezer and let it rest on the counter for a couple of hours before you roll it out. *

As you can see in the pictures (below), I have used Fair Trade-marked chocolate and cocoa in this recipe. If you don't know what Fair Trade is then it's a international organization that work for justice, good working conditions, equal payments and better world for all of us - especially people from poor and corrupt countries. Every time you buy a Fair Trade-marked product you support all of this and the world becomes a little better. Most of their products are also organic too, so thumps up for that! So I really recommend you to buy Fair Trade marked products for your baking, or at least organic products. *

Ingredients: Chocolate Tart Crust • 1 cup (2,4 deciliters) all-purpose flour • 2 tablespoons unsweetened cocoa powder • 2 tablespoons caster sugar • 1/2 teaspoon salt • 1/2 stick (57 grams) unsalted butter • 1 egg yolk • 2-3 tablespoons of ice cold water Chocolate Filling • 400 grams 70% dark chocolate (or milk chocolate if you want) • 4 deciliters heavy whipping cream • 1 pinch of salt (optional) Topping • 400 grams fresh raspberries (frozen works as well) How to do: 1. Let's make the chocolate tart crust first. Preheat the oven to 220° Celsius (425°F). In a food processor, combine the flour, cocoa, sugar and salt until blended. Add the butter and pulse on/off until mixture resembles crumbs, about 5 seconds. Add the egg yolk and water and process with on/off turns until the dough forms a ball. 2. Press the dough into a ball. (If not using immediately, wrap it with plastic and refrigerate up to 3 days or freeze up to 3 months.) Lightly dust a work surface with cocoa and roll the dough out using a rolling pin. Line the tart pan with the dough and gently press the dough evenly into the corners. Line the dough with a double thickness of aluminum foil and bake for 10 minutes (this is called "blind-baking"). Reduce the oven temperature to 175° Celsius (350°F), remove the foil, and bake until the edges are lightly browned, about 10 minutes more. Set the tart crust on a wire rack and cool completely. 3. Now, let's do the filling. Chop the chocolate finely and place it in a deep bowl. Pour the cream in a sauce pan and let it slowly come to a boil. When the first bubbles appears, take the sauce pan of the stove and pour the cream directly over the chopped chocolate. Leave it for 5 minutes (Don't stir! Just leave it). 4. After 5 minutes, add the salt and take a rubber spatula and stir it to a smooth and glossy mixture. Pour the mixture in to the prepared chocolate tart crust and let it all set in the fridge for 30 minutes before placing the raspberries on top (or else the raspberries will sink if we don't let the tart set first). 5. At last, take those lovely fresh raspberries and place them on top of the tart and let it all chill in the fridge for one hour before serving. Done!

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