Learn to bake Chef Audra’s signature Dark Chocolate Raspberry Tart With Port Jelly, a delectable & rich chocolate dessert with a fruity & refreshing touch to satisfy your chocolate craving!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 30 mins Ready in : 60 mins Serves : 6-8
INGREDIENTS:
- Pastry
- 225g Plain flour
- Pinch of Salt
- 2 tbsp Icing sugar
- 2 tbsp Cocoa powder
- 140g Unsalted cold butter, chopped
- 2 tbsp Iced water
Ganache Filling
- 500g Dark chocolate, 70% cocoa solids
- 200g Unsalted butter, chopped
Cherry Port Jelly
- 375ml Cherry port
- 2 tbsp Caster sugar
- 5 leaves Gelatine (gold strength)
Raspberry Puree
- 125g Raspberries (squished or frozen)
- 1 tbsp Icing sugar
- 1 tsp Corn syrup or glucose
Cream
- 300ml Thickened cream
- 2 tbsp Icing sugar
- 1 Vanilla bean, seeds scraped
To Decorate
- 250-375g Raspberries
- Edible flowers
DIRECTIONS:
Pastry
-
Pre-heat oven to 200°C.
-
Place flour, salt, sugar and cocoa in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that just comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.
Ganache Filling
-
Chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl on saucepan until ready to use.
Cherry Port Jelly
-
Pour port and sugar into a saucepan over medium heat, stir until sugar has dissolved. Boil for 5 minutes, remove from heat. Soften gelatine in cold water, squeeze out excess water and add gelatine to warm port mixture, stir until dissolved, strain and keep warm until ready to use.
Raspberry Puree
-
Place raspberries, sugar and glucose into a small saucepan and heat until liquid. Sieve out seeds.
Cream
-
Whip cream with icing sugar and vanilla bean seeds to soft peaks.