A flaky, golden crust that holds a decadent chocolate filling topped with a glistening tumble of raspberries and hints of phyllo pastry – what’s not to love?
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 20 mins Ready in : 50 mins Serves : 2
INGREDIENTS:
- For the Tart Shell Dough
- 160g Icing sugar
- 200g Cake flour
- 200g Bread flour
- 160g Unsalted butter, cold
- 90g Whole egg
- 5g Vanilla extract (optional)
- For the Raspberry Chocolate Filling
- 100g Cacao Barry Peru Dark Chocolate, melted
- 85g Unsalted Butter, melted
- 100g Sugar
- 100g Eggs
- 60g Unsalted butter, room temp
- Raspberry jam, as needed
- Phyllo dough, as needed
- Fresh raspberries, as needed
- Clarified butter, as needed
- Icing sugar, as needed
- Snow powder, as needed
DIRECTIONS:
For the Tart Shell Dough
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Prepare the workstation.
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Scale the ingredients.
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Mix well icing sugar, cake flour and bread flour.
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Cut in cold butter to form mealy texture.
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Finish off by adding eggs to form a dough.
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Set aside in the chiller till firm enough to be rolled out.
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Par-bake at 180ºC.
For the Raspberry Chocolate Filling
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Prepare the workstation.
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Scale the ingredients.
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Melt together chocolate and butter.
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Add in sugar and egg and blend well.
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Coat the bottom of the par-baked tart shell with raspberry jam.
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Pour chocolate mixture into tart shell and insert a few fresh raspberries into the filling.
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Bake at 160ºC until cooked.
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Brush phyllo dough with clarified butter and coat lightly with icing sugar.
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Bake at 160ºC until golden brown.
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Cool down tart and phyllo dough.
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Cover the top of the tart with phyllo dough and decorate with fresh raspberries and decorating sugar.
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Serve immediately.