Chocolate Raspberry Tart Recipe

Start by preparing the shortcrust pastry. In a bowl, mix the soft butter cut into pieces with the sugar using a fork. Add the egg and mix again to incorporate it. Add the almond flour and mix. Sift the cocoa powder (this is mandatory) and add it to the mixture. Mix well to incorporate it. Finally, add the flour gradually. Mix by hand until you obtain a smooth, non-sticky dough ball. Do not knead for too long!

Wrap the dough in plastic wrap and place it in the refrigerator for 1 hour.

Preheat the oven to 180°C, static heat.

Roll out the dough on a lightly floured surface and line the tart pan. Cover the dough with parchment paper and fill it with dry beans or baking beads.

Bake for 30 minutes. Let cool, then remove the parchment paper with the dried beans (which you can reuse for the same purpose later).

Unmold the tart base and place it on the serving platter. Distribute 500 g of raspberries over the base.

Prepare the chocolate ganache. Pour the cream into a saucepan and bring it to a boil. Meanwhile, melt the chocolate, broken into small pieces, with the butter in the microwave in 20-30 second intervals until you achieve a smooth and homogeneous mixture (or using a double boiler). Remove the cream from heat, add the honey, and stir until dissolved. Pour this mixture over the chocolate in three additions, mixing each time to fully incorporate it.

Pour the mixture obtained over the tart crust with the raspberries. Smooth the surface.

Place the tart in the refrigerator for at least 2 hours. Then, place the remaining 500 g of raspberries on top.