Monday, 20 October 2014

Quick & Easy Chocolate Raspberry Tart

Hey Guys! So I've been settling back into university life for my last year of school and I was at my local Sainsbury's just doing some shopping (I forgot how amazing UK supermarkets are!) and came across some pre-rolled short crust pastry. I didn't really know what exactly I was going to use it for but decided to pick it up anyway - I figured it would come in handy at some point. 

Anyway, fast forwards 2 weeks I saw it in my freezer and was craving something sweet (as usual!) and decided to try and come up with some kind of quick and easy chocolate tart and this is the result!

To be honest, I wasn't 100% happy with the presentation of how this turned out, but considering that it was a quick fix type of dessert it definitely delivered on flavour. It only needed 5 ingredients that a lot of people would often have lying around the kitchen. 

What surprised me is that I struggled slightly with how to deal with the pre-rolled short crust. I found it a little difficult to handle and to properly get it into the tart tins but after a while I think I figured it out as best as I could! I usually would prefer to make pastry from scratch but in this case I wanted something quick and wanted to try out this brand of pastry.

So if you're not confident in the kitchen, this is definitely a dessert that you can wow with that actually involves very little technical skill needed! 

Chocolate Raspberry Tart

I was pleased with how the ganache came out as well as with how it tasted alongside the flaky pastry and the tartness of the raspberries. Considering one hour after I started making this, I was eating it, I'm definitely going to be making use of this recipe in the future when I need to pull off something quick!

Chocolate Raspberry Tart

Hope you guys enjoy this one! 

Prep Time: 10 minutes
Bake Time: 15-20 minutes
Serves: 8 slices


Pre-Rolled Short Crust Pastry
2 cups Milk Chocolate
3/4 cups Double Cream
40 Raspberries
Raspberry Jam (for glaze)


For the tart shell:

Preheat the oven to 180C.

Line two 8 inch tart tins with the pre-rolled short crust pastry.

Place a square of baking paper in the tin on top of the pastry and fill with raw rice in order to blind bake.

Bake tart shells for 15-20 minutes or until golden brown.

Once removed from the oven, careful tip all the rice out and peel off baking paper and allow tarts to cool.

Once cooled, remove the tart shells from the mold.

For the ganache:

Chop chocolate into relatively fine pieces and place in a large bowl.

Heat double cream over a double boiler until it is just starting to boil.

Pour the double cream over the chocolate and stir gently until the mixture is smooth.

Allow to cool to room temperature.

Once the tart shell has cooled, pour chocolate ganache into the shell until almost at the rim.

Coat raspberries with a thin layer of jam to add sweetness and make them look glossy.

Position raspberries on tart as desired and place in the fridge to chill before serving.

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