Raspberry Purée Chocolate Tart

Use Purée Raspberry, Frozen, Boiron (1kg) to make this recipe. Raspberry purée gives a dark chocolate tart the acidity it needs. Set the fruit as a thin layer beneath the ganache so every slice tastes balanced and the tart still cuts cleanly.

At a glance

• Yield: 10
• Preparation: 35 minutes
• Cooking: 25 minutes
• Chilling or freezing: 4 hours

Purée Raspberry, Frozen — Boiron (1kg)

£23.65

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Ingredients

• 1 baked 23cm sweet pastry case
• 250g raspberry purée, thawed
• 50g caster sugar
• 2 gelatine leaves, about 4g
• 250g dark chocolate, 60 to 70% cocoa
• 250ml double cream
• 25g unsalted butter
• 1 pinch fine sea salt

Method

1. Soak the gelatine in cold water. Warm 100g of purée with the sugar, remove from the heat and dissolve the squeezed gelatine in it.
2. Stir in the remaining purée, pour a thin layer into the cooled pastry case and chill for 45 minutes.
3. Finely chop the chocolate. Heat the cream until steaming, pour it over the chocolate and leave for one minute.
4. Stir from the centre until glossy, then add butter and salt. Cool for five minutes and pour gently over the set raspberry layer.
5. Chill for at least three hours. Slice with a hot, dry knife, wiping it between cuts.

Why this recipe works

Separating fruit and chocolate preserves raspberry's fresh acidity. The set fruit layer also stops liquid purée from destabilising the ganache emulsion.

Practical tips and variations

• Use a fully baked, cooled pastry case so the base stays crisp.
• Do not pour very hot ganache onto the fruit layer.
• Taste the purée before adding sugar because formulations vary.

Serving and storage

Keep covered in the fridge for up to three days. Let the tart stand for 20 minutes before slicing so the ganache softens slightly.

Frequently asked questions

Can I make this tart without gelatine?

Use a pectin-based raspberry gel suitable for acidic fruit, following the manufacturer's setting ratio.

Why did my ganache split?

The cream may have been too hot or the mixture stirred too aggressively. Blend briefly with a hand blender held below the surface.

Can I use milk chocolate?

Yes, but reduce the cream slightly because milk chocolate sets more softly and tastes sweeter.