Easy tart on the shortbread base which could be make as a pastry or crushed cookies. The filling is a chocolate mousse. I made it using ruby chocolate (pink in colour and slightly raspberry in taste) but you may use any kind of chocolate you like. The top decorated with whipped cream and raspberries fulfil the taste of this simple yet sophisticated dessert. After you cut a slice and brew fresh coffee in your domesticity you start to feel in an elegant cafē like. Enjoy!
1 classic tart ø 10 inch or deeper ø 8 inch
Ingredients for the base:
- ½ cup softened butter
- 5 tablespoons icing sugar
- 1 egg
- 2 tablespoons cocoa powder
- 1 ¾ cups all purpose flour
- 1 tablespoon gelatine
- ½ cup (130 ml) milk
- 1 tablespoon sugar
- 280 g ruby chocolate (or white chocolate with 2 tbsp freeze-dried raspberry powder or milk chocolate or milk and dark chocolate half to half)
- 1 ½ cups (360 ml) whipping cream
- 1 cup (250 ml) whipping cream
- 3 tablespoons icing sugar
- 150 g fresh raspberries
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Preheat oven to 350°F.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Fill the shell with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove weight, bake the base for further 7 minutes. Remove from the oven and cool. You may also prepare the base with graham crackers (170 g), crushed to the sand texture and mixed with 50 g melted butter. That base should be baked for 10 minutes.
Make filling: place the gelatine in a small bowl and cover with cold water. Set aside for 10 minutes. Heat milk until warm (not hot). Remove from heat and add bloomed gelatine, mix until melt. Melt the chocolate in a bain-marie or microwave. Stir in milk with gelatine and mix until combined. In a bowl of a stand mixer whip the cream until stiff peaks. Gradually add cream to the chocolate mixture mixing with rubber spatula. Spoon the mousse on prepared base and place to the fridge for 4-5 hours at least, preferably for overnight.
The next day whip the cream with icing sugar until stiff peaks. Fill the pastry bag with cream mixture. Remove tart from the fridge, remove from the pan. Place on a serving plate. Decorate the top with whipped cream stars and put raspberries inbetween.
Category: No-bake cakes.
Tags: chocolate, glutenfree, raspberry.