This sweet and savory chocolate and raspberry tart recipe is courtesy of Michel Roux.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.

    Advertisement
  • Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.

  • In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.

  • Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.

  • To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

Reviews (4)

28 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
07/25/2008
NO NUTRITIONAL INFO!! What's up with that?
Rating: Unrated
07/21/2008
Click on Pate sucree for crust
Rating: Unrated
07/21/2008
Sorry Martha there are no propoetions for the Tart.
Advertisement
Rating: Unrated
07/21/2008
Did I miss the recipe for the dough/ base? Is it in another recipe?