Tarte ganache aux framboises fraiches

( Chocolate ganache tart with fresh raspberries )

So, you’ve got guests arriving in a few hours and you need a stunning dessert. Don’t look any further! While many people like raspberries and most people love chocolate, I can guarantee that everyone will love a chocolate and raspberry tart.

Although the recipe for this tart is quite simple, there is one important thing you need to know: tartness does not mitigate bitterness. By this I mean that the tartness of the raspberries will only exacerbate the bitterness of a chocolate that has a high percentage of cocoa (less sweet), so don’t be tempted to fall into the trap of buying a bitter chocolate simply because it is often marketed as being a better chocolate. Each type and variety of chocolate has to be considered according to the taste and flavour requirements of the recipe. When using a tart or acidic ingredient, such as the raspberries used here, always increase the sugar content slightly by using a slightly sweeter chocolate (one with a lower percentage of cocoa), to balance out the flavours.

Serves 10

300 g (10½ oz) Chocolate Pâte Sablée

250 g (9 oz) fresh raspberries or strawberries

100 g (3½ oz) pistachios, slivered or coarsely chopped

Chocolate ganache

250 g (9 oz) dark chocolate (65% cocoa solids), chopped

90 g (3¼ oz) honey

300 ml (10½ fl oz) whipping cream (35% fat)

30 g (1 oz) unsalted butter, at room temperature

L You will need a 25 cm (10 in) tart ring or tart tin with a removable base. Roll out the pastry on a lightly floured work surface until 4 mm (¹/₈ in) thick, dusting with a little extra flour if necessary to stop the dough from sticking. Line the base and side of the tin with the pastry, then refrigerate for 30 minutes.

L Preheat the oven to 180°C (350°F). Line the pastry shell with foil, making sure the side of the shell is covered, then fill to the top with uncooked rice or baking beads. Blind bake for 10 minutes, then remove the rice and foil and bake for a further 10 minutes, or until the base is golden. Leave to cool, then refrigerate while you make the filling.

L To make the ganache, put the chocolate and honey in a small heatproof bowl. Put the cream in a saucepan and bring to the boil over medium heat. Slowly pour the hot cream over the chocolate and honey and combine well with a flat spatula — do not use a whisk (see tip).

L Stand the ganache at room temperature until cool to the touch. Add the butter, then use a stick blender to process until smooth and emulsified. Pour the ganache into the cold tart shell and leave at room temperature for 15 minutes, or until the ganache thickens. Decorate the top with berries, sprinkle with the pistachios, then refrigerate until ready to serve. Remove the tart from the fridge 15 minutes before serving and serve with mascarpone or thick (double/heavy) cream.

tip

Do not use a whisk when making the ganache. Traditional ganache creams are emulsions of fat (cocoa butter and butter) and liquid (cream) and should not be aerated. Whipped ganaches are technically a very different type of cream; these are popular among professional pastry chefs as a filling for chocolate bonbons.