Raspberry Chocolate Chambord Tart

Level: MEDIUM

I am not much of an alcoholic but Chambord is something I put in most of my dessert. Chambord is a French made all natural raspberry liquor and goes really well with dark chocolate. For the love of Chambord, I decided to make this dark chocolate cake tart with fresh raspberry filled with homemade quick and easy strawberry jams for the sweetness and a film of Chambord jelly on top.

For tips on how to line a tart shell, you can check out my post on "How to Line Tart Shells"

RECIPE

Components

Chocolate Pâte Sucré

Chocolate Mix

Clear Strawberry Jam

Chambord clear jelly

Fresh Raspberries

Chocolate Pâté Sucrée (Sweet Pastry)

Plain Flour 200 g

Cocoa Powder 30 g

Icing Sugar 80 g

Salt 1 g

Egg 1 egg /50 g

Unsalted Butter 100 g

YIELD

12x individual Tarts

Method:

1. Sift all the dry ingredients.

2. Place the dry ingredients and cold but not hard butter in a stand mixer with a paddle attachment.

3. Mix until the mix resembles fine breadcrumbs and there are no lumps of butter. This process can be made by hands using the rub-in method.

4. Add in the eggs and mix until just combined. Do not overmix.

5. Remove the chocolate Pâté Sucrée from the bowl and knead the dough slightly to bring them together then shape into a square, cling film and rest in fridge before rolling.

Chocolate Mix

Dark Chocolate 54% 130 g

Unsalted Butter 130 g

Caster Sugar 70 g

Whole eggs 90 g

Salt 1.5 g

Plain Flour 40 g

Method:

1. Preheat oven to 180°C.

2. Melt the dark chocolate, sugar and butter on a Bain Marie and leave to cool to 45°C.

3. Whisk in the eggs and then the salt and plain flour.

4. Place 3 halves fresh raspberry at the base of the tart shells, then fill the tart 2/3 of the way leaving space for it to rise in the oven.

5. Bake in the oven for approximately 18 to 20 minutes. Remove the tarts from the oven and gently flatten the top and leave on wire rack to fully cool down.

Chambord Clear Jelly

Water (1) 90 g

Caster Sugar 50 g

Chambord 12 g

Gelatine Powder

200 bloom 12 g

Water(2) 60 g

Method:

1. Start by mixing Water(2) with Gelatine powder and stir to combine.

2. In a saucepan, combine water(1), Castor Sugar and bring to a boil until the sugar have fully dissolved. Stir in the Chambord and whisk in the gelatine solution. Leave the Jelly in the pot to cool.

3. Meanwhile, prepare a 40 cm x 30 cm shallow tray lightly oiled at the bottom and lined with guitar sheet. Place in the fridge to cool the tray for the jelly to set quicker.

4. When the jelly is cool enough pour into the tray and level. Leave on the bench top for the jelly to slightly set then transfer in to the fridge to fully set.

5. Cut the jelly with a 8 cm round cutter and very gently remove from the guitar sheet. Place the jelly sheet on top of the tart to decorate.

Clear Strawberry Jam

Strawberry Pureed and strained 170 g

Castor sugar(1) 150 g

Castor Sugar (2) 20 g

Yellow Pectin 3 g

Lemon Juice 5 g

Method

1. Weight out 170 g of strawberry pureed and strained from seeds. Mix Castor Sugar (2) with pectin,

2. Place the puree and castor sugar(1) and bring to a boil. Gradually sprinkle in the pectin/sugar mix and keep whisking until the jam reaches 104°C.

3. Remove the pot from the heat and whisk in the lemon juice. Transfer in to a clean bowl with cling film touching the surface and leave to cool. Alternatively, transfer in to a sterilised jam jar and seal with lid.

Assemble

1. Make Tart shells, par bake and leave to cool.

2. Make the chocolate mix and fill 3/4 of the tart shells and bake. Leave to cool

3. Make Raspberry Chambord Jelly.

4. Spread strawberry jam on top of the chocolate cake.

5. Fill fresh raspberries with jam and assemble on tart then finishing off with the Chambord jelly.