It is happening again… the next chapter of “Bake together – Die Backüberraschung” has been written :) You can guess what the topic is this time… Little hint: it’s not the chocolate, so guess again ;))

Maybe I should explain again what’s happening here… “Bake together” is a monthly event from Andrea (Zimtkeks & Apfeltarte) and myself where we both bake something – based on one topic we’ve chosen before. Each of us is baking without knowing what the other one is doing – that is the “surprise part/Überraschung” :) If you want to know more about it, take a look at this Strawberry Ombre Cheesecake recipe – it was our first post and I am explaining everything there…
So today it’s all about raspberries – not the chocolate… really ;) Even though the chocolate is playing a big part in this game. Raspberries have a short season, so it makes more sense to make them the star of this bake – chocolate is available all year round :P
So I have a Raspberry Chocolate tart for you today – Andrea is making a…. well I have no idea so far :) Until she posts her recipe, I also have no clue what’s going on. As soon as her recipe is published, I will link to it here of course…

I did not know for quite some time what kind of bake to do with raspberries – I love them so much – I wanted to do everything possible ;) Cakes, Tarts, Cupcakes.. all delicious with raspberries. One of the best combinations I can think of is raspberries with chocolate – that’s why I made this tart. There is a lot of chocolate involved – the base, the filling and the topping – all loaded with chocolate. Raspberries are in the filling and of course on top – all together a super delicious tart. Be warned – like all chocolate tarts – this one is a lot to take. So grab only a small piece first – if you still want more, get another one :P
Little note: you should really use a higher than normal tart tin – or you pull the edges a bit higher. This is necessary, cause there is a lot of filling and you also don’t want the raspberries to peek out while baking – the result would be an uneven top which does not look nice. You can cover up everything with the decoration, but still… you also want a big layer of filling, so go for the taller tin :)
INGREDIENTS / ZUTATEN
1 1/3 cups (175g) all-purpose flour
1/4 cup (30g) cocoa powder
1/3 cup (45g) confectioner’s sugar
3.5 oz. (100g) cold butter
1 egg
1-2 tbsp. ice water
For the filling & topping:
10.5 oz. (300g) semi-sweet chocolate (60%), chopped
1/2 cup (120ml) milk
2 cups (480g) heavy cream
1/4 cup (50g) sugar
2 eggs
1 tsp. vanilla extract
7 oz. (200g) fresh raspberries, plus extra to serve (optional)
For the ganache:
7 oz. (200g) semi-sweet chocolate (60%), chopped
3.5 oz. (100g) heavy cream
175g Mehl (Type 405)
30g Kakaopulver
45g Puderzucker
100g kalte Butter
1 Ei
1-2 EL Eiswasser
Für die Füllung & Topping:
300g Zartbitterschokolade (60%), gehackt
120ml Milch
480g Sahne
50g Zucker
2 Eier
1 TL Vanille Extrakt
200g Frische Himbeeren (Plus ein paar extra für die Dekoration)
Für die Ganache:
200g Zartbitterschokolade (60%), gehackt
100g Sahne
DIRECTIONS / ZUBEREITUNG
2. Grease a 9.5 inch (24cm) tart tin with loose bottom and set aside. Make sure the tin is tall enough (more than 1.5 inch/3,5cm) or the raspberries will peek out. Roll out the dough on a floured surface slightly larger than the tin, transfer to that tin and press to the bottom and sides. Cut off overlapping dough and cover with plastic wrap – place in the fridge for another 20-30 minutes.
3. Preheat the oven to 390°F (200°C). Prick the bottom of the crust several times with a fork, line with baking parchment and fill with baking beans. Blind bake in the oven for about 15 minutes, remove the paper and beans and bake for 5-8 minutes more. Take out and let cool down on a wire rack. Reduce the heat of the oven to 350°F (175°C).
4. Chop the chocolate coarsely and set aside. Add the milk, heavy cream and sugar to a saucepan and slowly bring to a boil. Remove from the heat and add the chopped chocolate – wait a bit, then stir until smooth. Let cool down for a moment, then add the eggs and vanilla extract and mix in well. Distribute the washed and dried raspberries evenly on the pre-baked crust and pour the chocoloate filling on top. Make sure all the rasperries are covered – press down if needed. Bake for 25-35 minutes or until the chocolate filling is almost set and still a bit wobbly in the center. Take out of the oven and let cool down completely for at least 2-3 hours.
5. While the tart is baking, prepare the ganache. Chop the chocolate coarsley and place in a bowl. Add the heavy cream to a saucepan and bring to a boil. Pour over the chocolate and let sit for a minute or two, then stir until smooth. Let cool down a bit, then place in the fridge for at least 2 hours.
6. For the decoration wash some raspberries and dry. Beat the ganache on high speed with a handheld mixer until lighter in color and fluffy. Transfer to a piping bag with star tip and pipe little dots on top of the tart. Decorate with some raspberries and serve.
2. Eine 24cm (9.5 inch) Tarteform mit Hebeboden einfetten und zur Seite stellen. Achtet darauf, dass die Form hoch genug ist (mindestens 3,5cm/1.5inch), sonst kann es passieren, dass die Himbeeren am Ende oben rausschauen und Hallo sagen. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen, dann in die Form legen und festdrücken. Überstehenden Teig abschneiden, alles mit Klarsichtfolie abdecken und für weitere 20-30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) vorheizen. Den Boden der Tarte mehrmals mit einer Gabel einstechen und dann mit Backpapier auslegen und Backbohnen auffüllen. Den Boden für etwa 15 Minuten blindbacken, Papier und Backbohnen entfernen und weitere 5-8 Minuten backen. Aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Die Temperatur des Ofens auf 175°C (350°F) runterregeln.
4. Die Schokolade grob hacken und zur Seite stellen. Die Milch, Sahne und den Zucker in einen Topf geben und langsam zum Kochen bringen. Vom Herd nehmen und die gehackte Schokolade zugeben, kurz warten und dann so lange rühren, bis eine glatte Masse entstanden ist. Etwas abkühlen lassen und dann die Eier und den Vanille Extrakt zugeben und gut unterrühren. Die gewaschenen und abgetropften Himbeeren auf dem Boden der Tarte verteilen und dann die Füllung darüberschütten. Die Himbeeren sollten koplett bedeckt sein – die Beeren evtl. runterdrücken, wenn sie oben rausschauen. Die Tarte in den Ofen schieben und für 25-35 Minuten backen – die Füllung sollte weitestgehend durchgebacken sein, darf sich in der Mitte allerdings noch etwas bewegen, wenn man an der Form rüttelt. Herausnehmen und auf einem Kuchengitter für mindestens 2-3 Stunden abkühlen lassen.
5. Während die Tarte noch backt, die Ganache vorbereiten. Die Schokolade dazu grob hacken und in eine Schüssel geben. Die Sahne in einem Topf zum Kochen bringen und dann über die gehackte Schokolade giessen – etwas stehen lassen und dann glattrühren. Die Masse etwas abkühlen lassen und dann für mindestens 2 Stunden in den Kühlschrank stellen.
6. Für die Dekoration die Himbeeren waschen und trocknen. Die Ganache mit einem Handmixer so lange aufschlagen, bis sie hell und luftig ist – in einen Spritzbeutel mit Sterntülle füllen und dann kleine Tupfen auf die Tarte aufspritzen. Mit Himbeeren dekorieren und servieren.
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Here is a version of the recipe you can print easily.
Print
Raspberry Chocolate Tart
- Prep Time: 60
- Cook Time: 55
- Total Time: 360
Ingredients
For the crust
- 1 1/3 cups (175g) all-purpose flour
- 1/4 cup (30g) cocoa powder
- 1/3 cup (45g) confectioner’s sugar
- 3.5 oz. (100g) cold butter
- 1 egg
- 1–2 tbsp. ice water
For the filling & topping
- 10.5 oz. (300g) semi-sweet chocolate (60%), chopped
- 1/2 cup (120ml) milk
- 2 cups (480g) heavy cream
- 1/4 cup (50g) sugar
- 2 eggs
- 1 tsp. vanilla extract
- 7 oz. (200g) fresh raspberries, plus extra to serve (optional)
For the ganache
- 7 oz. (200g) semi-sweet chocolate (60%), chopped
- 3.5 oz. (100g) heavy cream
Instructions
- For the pastry dough sift the flour, cocoa powder and confectioner’s sugar into a large bowl, add the salt and butter in small pieces. Cut the butter with a pastry blender into the flour until small, dry crumbs form. Mix the egg with one tablespoon water and add to the bowl, mix until the dough comes together – add some more water if needed. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 40 minutes.
- Grease a 9.5 inch (24cm) tart tin with loose bottom and set aside. Make sure the tin is tall enough (more than 1.5 inch/3,5cm) or the raspberries will peek out. Roll out the dough on a floured surface slightly larger than the tin, transfer to that tin and press to the bottom and sides. Cut off overlapping dough and cover with plastic wrap – place in the fridge for another 20-30 minutes.
- Preheat the oven to 390°F (200°C). Prick the bottom of the crust several times with a fork, line with baking parchment and fill with baking beans. Blind bake in the oven for about 15 minutes, remove the paper and beans and bake for 5-8 minutes more. Take out and let cool down on a wire rack. Reduce the heat of the oven to 350°F (175°C).
- Chop the chocolate coarsely and set aside. Add the milk, heavy cream and sugar to a saucepan and slowly bring to a boil. Remove from the heat and add the chopped chocolate – wait a bit, then stir until smooth. Let cool down for a moment, then add the eggs and vanilla extract and mix in well. Distribute the washed and dried raspberries evenly on the pre-baked crust and pour the chocoloate filling on top. Make sure all the rasperries are covered – press down if needed. Bake for 25-35 minutes or until the chocolate filling is almost set and still a bit wobbly in the center. Take out of the oven and let cool down completely for at least 2-3 hours.
- While the tart is baking, prepare the ganache. Chop the chocolate coarsley and place in a bowl. Add the heavy cream to a saucepan and bring to a boil. Pour over the chocolate and let sit for a minute or two, then stir until smooth. Let cool down a bit, then place in the fridge for at least 2 hours.
- For the decoration wash some raspberries and dry. Beat the ganache on high speed with a handheld mixer until lighter in color and fluffy. Transfer to a piping bag with star tip and pipe little dots on top of the tart. Decorate with some raspberries and serve.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12
I’m just curious. What chocolate do you prefer in your bakery and what did you use for this?
Hi Pat,
I have no real preference when it comes to chocolate – except for the percentage of cocoa in it – most of the time between 60-65% – besides that, I buy the chocolate wherever it is organic and cheap ;)
Cheers,
Marc