Seductive tart with raspberry ganache and fruity ruby chocolate – this cake is guaranteed to make you feel summery!
This raspberry tart with shortcrust pastry is incredible – incredibly fruity, creamy, crispy. And a visual highlight thanks to its great color and decoration. Unfortunately she was nibbled faster than I could see. So I have no choice but to bake the raspberry and chocolate tart again very soon ? …
In addition to the decoration, the taste, of course, puts you in a good mood. We can all use them in Corona times, right? From experience: with this one Raspberry Tart Recipe every day will be a good one ?. My variant is based on a pre-baked buttery shortcrust pastry and a chocolate ganache that solidifies in the refrigerator. Even if the preparation itself is rather classic, the summer tart with raspberries is something special. With a special ingredient. Of course, you could just use white chocolate. But this is a raspberry chocolate tart with ruby. Have you ever heard of it? In addition to milk, dark and white chocolate, Ruby is a fourth, still comparatively new variety: strong pink, and without any added color or fruit aromas. So perfect for a tempting shortcrust pastry tart with raspberries!
There is only one company in the world that makes Ruby: Barry Callebaut. Its drops made from Belgian chocolate are a stunner anyway. The Ruby variant, which I got to know a few years ago at the world baking fair, tops that again. The red callets (as well as the caramel variant “Gold”) are now also available in 400 gram bags. Although I have to say that even 2.5 kilos are gone in no time – they are also extremely delicious on their own ?. Their taste is fruity. Together with berry puree, it makes a colorful ganache for mine Raspberry Chocolate Tart Recipe.
The raspberry chocolate tart is also delicious with frozen fruit
At the moment, of course, the cake tastes best with fresh fruit. Out of season, the Raspberry tart with frozen raspberries but just as good. I usually make the delicate shortcrust pastry the evening before (which, by the way, can be prepared both in the stirred version with soft butter and in the classic way with chilled pieces of butter). The result is lined up with the raspberry pudding cake, this cake or the cheesecake cakes in the glass.
By the way, if you’re wondering what those black, gold and pink balls on the raspberry tart are: These are crispearls from the Mona Lisa decor line by Barry Callebaut, crispy toasted biscuits with a ruby coating, for example. OMG! So far it is only available in an 800 gram pack. But they were gone so quickly that I had to save a few for the raspberry tart (and hide them from the family). Be sure to test it! And now have fun with my raspberry tart with chocolate:
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Raspberry tart with chocolate
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Delicious tart with raspberries, pink ganache and shortcrust pastry – the perfect summer cake
Quantity: 1 Tart pan (28 cm)
For the cream
- 120 Gram Raspberries fresh or frozen
- 270 Gram Scene
- 30 Gram Butter
- 400 Gram Ruby chocolate or white callets
- 100 Gram Raspberries Amount at will
- Crispearls in Ruby, Zartbitter, Gold
Knead all the ingredients for the dough into a smooth shortcrust pastry. Shape a ball, wrap in foil and refrigerate for at least 30 minutes.
Let the dough reach room temperature for a short time. Preheat the oven to 190 degrees top-bottom heat. Grease a springform pan or tart pan (approx. 28 cm) and dust with flour. Roll out the dough on a baking mat or between foil a little larger than the shape. Carefully place in the mold and pull up one edge. Prick several times with a fork.
First blind-bake the base. To do this, cover the dough with baking paper and weigh it down with dried legumes or rice. Pre-bake for 10 minutes. Then bake for another 8-10 minutes without legumes and paper. Let cool down.
For the raspberry cream, simmer the (frozen) berries in a small saucepan over medium heat while stirring. If they are very watery, pour off some liquid. Then puree finely or pass through a sieve.
For the ganache, put the cream and butter in a small saucepan, heat (but do not boil), remove from the heat and melt the chocolate drops in it. Add raspberry puree and stir everything vigorously with a spoon or hand mixer. If necessary, puree again briefly so that the ganache is nice and smooth.
Spread the cream on the floor and chill or set in the refrigerator for at least 1.5 hours. Alternatively, you can put them in the freezer.
Top with fresh berries, meringue drops and crispy chocolate berries as desired. The tart will keep in the refrigerator for about 2 days. It is best to decorate just before serving.
Tips & tricks for shortcrust pastry
Note: This article is a sponsored post in association with Callebaut (what does this mean?). It also contains affiliate links (what does that mean?).