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Difficulty

Medium

Raspberry chocolate tart

Fantastic duo of flavours in a tart combining biscuit, fondant and chocolate cream with a gel and raspberry cream

Raspberry Namelaka

Chocolate Namelaka

Chocolate Fondant

Raspberry Gel

Cocoa Biscuit

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Ingredients

Ingredients

Yields

12 servings

cocoa-3

raspberry-7

Featured ingredients:

White Chocolate

Dark Chocolate 54%

Dark Chocolate 70%

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Raspberry Namelaka Cream

150 g raspberry purée
75 g white chocolate
75 g double cream (35%)
2.5 g gelatine

Chocolate Namelaka Cream

300 g double cream (35%)
190 g dark chocolate (54%)
150 g whole milk
4 g gelatine

Cocoa Biscuit Base

230 g plain flour
140 g butter
90 g icing sugar
50 g egg (1 unit)
30 g cocoa powder
3 g salt

Chocolate Fondant

275 g butter
250 g eggs (5 units)
250 g dark chocolate (70%)
200 g brown or cane sugar
55 g cornflour
3 g salt

Raspberry Gel

560 g fresh or frozen raspberries
110 g water
100 g vanilla or white sugar
5 g agar agar

Assembly

50 g dark chocolate shavings
20 g dark chocolate chips
20 g fresh raspberries

Directions

Directions

Prep. time

1h 20m

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Fluted tart mould

28 cm removable bottom

Decorating nozzle tips

For pipping bag

Affiliate links. If you buy, we may earn a commission at no extra cost to you.

Raspberry Namelaka Cream
- 150 g raspberry purée
- 75 g white chocolate
- 75 g double cream (35%)
- 2.5 g gelatine
- First, soak the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the raspberry purée and double cream over medium heat until it comes to a boil. Then, turn off the heat and add the pre-soaked gelatine.
- If raspberry purée is not available, cook fresh or frozen raspberries for about 10 minutes, blend them, and strain.
- Next, pour the hot mixture over the white chocolate and combine using a hand whisk.
- Transfer the mixture to a container, cover with cling film touching the surface, allow to cool, and refrigerate for at least 4 hours, ideally overnight.
Chocolate Namelaka Cream
- 300 g double cream (35%)
- 190 g dark chocolate (54%)
- 150 g whole milk
- 4 g gelatine
- First, soak the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the milk and double cream over medium heat until it comes to a boil. Then, turn off the heat and add the pre-soaked gelatine.
- Next, pour the hot mixture over the chocolate and combine using a hand whisk.
- Transfer the mixture to a container, cover with cling film touching the surface, allow to cool, and refrigerate for at least 4 hours, ideally overnight.
Chocolate Namelaka Cream
- 230 g plain flour
- 140 g butter
- 90 g icing sugar
- 50 g egg (1 unit)
- 30 g cocoa powder
- 3 g salt
- First, soak the gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the glucose together with the milk and double cream over medium heat until it comes to a boil. Then, turn off the heat and add the pre-soaked gelatine.
- Next, pour the hot mixture over the chocolate and combine using a hand whisk.
- Transfer the mixture to a container, cover with cling film touching the surface, allow to cool, and refrigerate for at least 4 hours, ideally overnight.
Cocoa Biscuit Base
- 275 g butter
- 250 g eggs (5 units)
- 250 g dark chocolate (70%)
- 200 g brown or cane sugar
- 55 g cornflour
- 3 g salt
- In the bowl of a stand mixer, place the flour, cocoa powder, salt, icing sugar, and cold butter cut into small cubes.
- Mix on medium-low speed until all ingredients are just combined and no visible butter chunks remain. The texture should be crumbly, like crushed biscuits.
- Add the egg and mix just until incorporated.
- Place the dough onto a sheet of baking paper and cover with another sheet on top.
- Using a rolling pin, roll out the dough between the two sheets until it's about 3 mm thick.
- Then, freeze the dough for about 20 minutes to firm it up and make it easier to work with.
- Remove from the freezer, peel off the baking paper, and cut a circle of around 33 cm. Grease a 28 cm diameter tart tin with butter and carefully place the dough inside, adjusting and trimming the excess.
- Finally, place a sheet of baking paper over the dough and fill with baking weights (such as beans, chickpeas, or lentils) to prevent it from puffing up.
- Bake for 15 minutes with weights and a further 20 minutes without at 170º C.
Chocolate Fondant
- 560 g fresh or frozen raspberries
- 110 g water
- 100 g vanilla or white sugar
- 5 g agar agar
- Start by melting the chocolate in short bursts in the microwave on low power, or in a bain-marie.
- Add the melted butter and combine using a spatula.
- Next, add the eggs and mix well.
- Add the sugar and salt, and mix with the spatula.
- Finally, sift in the cornflour and add it to the mixture, stirring just until combined.
- Set aside until ready to use.
Raspberry Gel
- 50 g dark chocolate shavings
- 20 g dark chocolate chips
- 20 g fresh raspberries
- Cook the raspberries in a saucepan over medium heat for about 10 minutes, until they resemble a compote.
- Blend with a hand blender and strain to remove the seeds.
- Return the purée to the heat and add the water.
- In a small cup, mix the agar agar with the sugar, then add to the raspberry purée and whisk thoroughly.
- It’s important to mix the agar agar well with the sugar to avoid clumping when added to the hot liquid.
- Turn off the heat and allow to cool at room temperature.
Assembly
- Once all components have cooled, pour half the chocolate fondant into the pre-baked cocoa biscuit base.
- Transfer the raspberry gel to a piping bag fitted with a 1–2 cm nozzle and pipe a spiral over the fondant.
- Pour the remaining chocolate fondant over the raspberry gel and bake with top and bottom heat at 170º C for 30 minutes.
- Allow to cool completely at room temperature.
- Using a pastry brush, apply a thin layer of chocolate Namelaka cream around the edge of the tart and press on chocolate shavings.
- Place the raspberry and chocolate Namelaka creams into two piping bags fitted with petal nozzles.
- Pipe a thin layer of chocolate cream over the tart surface and smooth it with a spatula.
- Pipe freeform decorations across the tart surface, alternating between the two creams.
- Finally, garnish the top of the tart with fresh raspberry rings and chocolate drops.
- Keep refrigerated until serving and bring to room temperature for about 30 minutes before serving.

Raspberry Namelaka Cream

150 g raspberry purée
75 g white chocolate
75 g double cream (35%)
2.5 g gelatine

Chocolate Namelaka Cream

300 g double cream (35%)
190 g dark chocolate (54%)
150 g whole milk
4 g gelatine

Chocolate Namelaka Cream

230 g plain flour
140 g butter
90 g icing sugar
50 g egg (1 unit)
30 g cocoa powder
3 g salt

Cocoa Biscuit Base

275 g butter
250 g eggs (5 units)
250 g dark chocolate (70%)
200 g brown or cane sugar
55 g cornflour
3 g salt

Chocolate Fondant

560 g fresh or frozen raspberries
110 g water
100 g vanilla or white sugar
5 g agar agar

Raspberry Gel

50 g dark chocolate shavings
20 g dark chocolate chips
20 g fresh raspberries