French Raspberry Tart with Chocolate Base
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g flour (also works well with spelled or wholemeal flour)
- 75 g butter, ice-cold, dice into small cubes
- 1 egg yolk
- 1 pinch (s) salt
- 35 g suar, or fructose, then 20
- 1 tablespoon water, cold
- 2 tablespoon cocoa powder, possibly 3 , real, unsweetened
- Fat, for the shape
- Breadcrumbs, for the mold
- Legumes, for blind baking
For covering:
- 150 g crème fraîche
- 3 medium egg yolks
- 2 medium egg (s)
- Sugar, or fructose
- 1 dash lemon juice
- 0.5 kg ½ raspberries, frozen
- Powdered sugar, for sprinkling
Print Recipe
Pin Recipe Instructions
- Combine flour, butter, cocoa, sugar and salt until you get fine crumble. Then add an egg yolk, possibly 1 tablespoon of ice-cold water.
- Connect quickly, DO NOT KNOW! Make a flat cake (with a ball the dough will have a different temperature on the inside than on the outside and it will be more difficult to roll out afterwards.)
- Cover and place in the fridge for about 1 hour.
- Thaw frozen raspberries on a low flame and puree (if you want a finer consistency, you can spread the mixture through the Lotte liquor). Sugar (fructose) - add according to individual taste.
- Roll out the dough, place in a buttered tart pan sprinkled with breadcrumbs (form a 2-3 cm edge), prick several times with a fork, lay out baking paper on it and place baking beans on it and bake for about 5-10 minutes at 180 degrees.
- After pre-baking, let the dough cool slightly.
- In the meantime, mix the pureed raspberries with the eggs, crème fraîche, sugar and lemon juice and carefully pour the mixture onto the slightly cooled dough.
- Bake slowly at max. 150 degrees for approx. 40/45 minutes. This is how every tart turns out better: never burns on top, gets a nice, even color.
- Put a thin layer of powdered sugar on the cake while it is still warm, after about 15 minutes you will have a smooth, shiny layer of sugar.
- If you like, you can spread fresh raspberries (and / or other berries) on the cake and only then sprinkle the powdered sugar over it.
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