Chocolate Raspberry Cream Tarts
A decadent Chocolate Raspberry version of the traditional, beautiful fruit & cream tart
Servings Prep Time
12servings 1hour
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
12servings 1hour
Cook Time Passive Time
15minutes 2hours
Chocolate Pâte Sablée
Chocolate Diplomat Cream
Dark Chocolate Raspberry Ganache
Chocolate Pâte Sablée Instructions
  1. In a bowl, whisk together the AP flour, almond flour, cocoa powder and salt. Set aside
  2. Beat the butter and powdered sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy
  3. Beat in the egg & yolk one at a time. Mixing until they are completely combined before adding the next. Scrape the bowl several times.
  4. With the mixer on low speed, beat in the flour mixture just until the dough comes together and there is no more visible flour. Like most batters and doughs, be careful not to overmix. The dough should be able to be pressed together between your fingertips and hold when done. If the dough appears dry or doesn’t hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
  5. Chill the dough before rolling: Dump the contents of the mixer bowl on a piece of plastic wrap. Gather the dough together and press it into a round disk. This will make rolling it out into a circle easier. Wrap in plastic wrap, and chill for at least 1 hour, or up to 2 days.
  6. When ready to roll, remove the dough from fridge and let soften on the counter. Now the butter in the dough has chilled and firmed up enough to hold together when you roll it, but it’s probably actually a bit too firm. Let it warm up on the counter just enough so it’s still cool to the touch, but starting to feel pliable.
  7. Roll the dough out to 1/8″ thick on a piece of parchment paper. Use a template to cut your desired shape
  8. Transfer parchment paper with your shape to a cookie sheet and chill in freezer for 10 minutes before baking
  9. Bake at 350 for 10- 13 minutes
  10. Cool completely before assembling tart
Chocolate Diplomat Cream
  1. In medium sauce pan and bring milk to a simmer
  2. Beat egg yolks, granulated sugar, flour and cornstarch in medium bowl on high speed until thick and pale yellow, about 2 minutes
  3. Gradually pour about one third of the hot milk into the egg mixture, whisking to combine. Scrape the egg mixture back into the pan and cook over medium low heat, whisking constantly and scraping bottom and corners of pan to prevent scorching, until custard is thickened and beginning to bubble. Then continue to cook, whisking, for about 45 to 60 seconds.
  4. Remove from heat and which in chocolate and vanilla bean paste until the chocolate is completely melted
  5. Using clean spatula, scrape the custard into a clean bowl.
  6. Cover the surface with a piece of parchment paper, let cool then refrigerate until completely cold
  7. Make the chocolate whipped cream. Dissolve the gelatin in the water and let sit for 5 minutes. Melt in microwave for 15 seconds. Let cool to 80F
  8. In a small bowl sift together cocoa powder and powdered sugar
  9. In a separate small bowl, start whipping the heavy cream with a hand mixer on low.
  10. Just as the cream starts to thicken add the sugar/cocoa mixture and the vanilla
  11. Mix until combined
  12. drizzle in your cooled gelatin
  13. Continue whipping on high until it becomes thick. Be careful not to over whip! You will end up with chocolate butter
  14. Once the pastry cream is completely cold fold in the chocolate whipped cream
  15. Put into a large piping fitted with a #2 wilton tip
Dark chocolate Raspberry Ganache
  1. Heat heavy cream in microwave until boiling, about 1 minute
  2. Add boiling heavy cream to chocolate and let sit 5 minutes
  3. Whisk to combine. If chocolate is not fully melted, heat in microwave for 10 second intervals whisking in between until smooth and fully combined
  4. Add freeze dried raspberry powder and mix well
  5. You will also need a batch of fresh Raspberry compote. See link to recipe in notes below
Assembling Tart
  1. Secure 1 layer of tart crust to a plate with a bit of the ganache (it should be soft and spreadable)
  2. Spread a nice layer of the ganache then a nice layer of the raspberry compote
  3. Pipe concentric dots of the diplomat cream over the whole surface
  4. Gently place the second tart crust on top and repeat the above steps
  5. Add your Flowers, treats and fruit
  6. Keep refrigerated and enjoy within 2 days. Best if eaten the same day.
Recipe Notes

Link to Chocolate Whipped Cream recipe Link to Fresh Fruit Compote Recipe Get freeze dried raspberries <<< Here