Chocolate Mousse and Raspberry Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g suar
- 200 g butter
- 300 grams flour
- 300 g raspberries
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 300 g chocolate (dark chocolate), at least 70% cocoa
- 75 g butter
- 300 ml cream
- 4 large egg (s)
- 4 tablespoon sugar
- 4 tablespoon water
- 100 g dark chocolate
- 50 g butter
- 40 g powdered suar
- 2 tablespoon water
- 1 tablespoon rum as desired
- 16 large raspberries
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the first 3 ingredients, let it rest briefly and use it to line the bottom and the edge of a greased springform pan with a diameter of 26 cm. Prick the bottom several times with a fork. Bake in the preheated oven at 200 degrees for 15 minutes until the base has a nice golden brown color. Let the base cool down completely.
- Bring the raspberries to the boil with 2 teaspoons of sugar until the raspberries have crumbled. Spread the mixture through a sieve. Dissolve the cornstarch with 1 tablespoon of water. Bring the puree to the boil again and stir in the dissolved cornstarch.
- Spread the raspberry purée on the tart base. Place a cake ring around the tart base.
- For the chocolate mousse, whip the cream until stiff. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with 4 tablespoons of sugar and the hot water with the mixer to a thick whitish cream.
- Melt the dark chocolate in a water bath with 75 g butter, allow to cool a little and fold into the egg yolk cream. Do not use a mixer for this. Then carefully fold in the egg white and finally the cream.
- Pour the mousse on the bottom and then put it in the refrigerator.
- Prepare the chocolate icing after about an hour. To do this, melt the dark chocolate with the powdered sugar and 50 g butter in a water bath. Remove the chocolate from the heat and stir in the cold water and the rum if you like.
- When the glaze is lukewarm, pour a spoonful over the mousse and carefully smooth it out. Then place the raspberries on the edge of the tart. Store in the refrigerator until ready to serve.
- The photos show a smaller version of the tart that I baked with half the ingredients in a 16 cm diameter springform pan.
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