Raspberry Chocolate Chambord Tart
Updated: Nov 2, 2020
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"
Chocolate Pâte Sucré
Clear Strawberry Jam
Chambord clear jelly
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
12x individual Tarts
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.
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
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
200 bloom 12 g
Water(2) 60 g
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.