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Chocolate Raspberry Tart
Ingredients 18 items
- For the chocolate sugar dough:
- ½ cup sugar or 100 g
- 1½ cups butter or 300 g, softened
- 4½ cups plain flour or 600 g
- 2 Eggs
- ¼ tin Nestlé® Sweetened Condensed Milk or 100 g
- For the raspberry cream:
- 20 g gelatine sheets
- 500 g raspberry, purée, or blended frozen raspberry
- 150 g NESTLÉ Sweetened Condensed Milk
- For the raspberry sauce:
- 200 g frozen raspberry
- 50 g NESTLÉ Sweetened Condensed Milk
- For the chocolate mousse:
- 20 g gelatine sheets
- 300 g plain chocolate
- ¼ tin Nestlé® Sweetened Condensed Milk or 100 g
- 500 g whipping cream
How to prepare
- Combine all the dough ingredients together making soft dough and make a tart using a mold for tart; bake it in a 170 °C preheated oven for 8-10 minutes or until it becomes golden in color.
- Soak the gelatin in cold water for 5 minutes and boil the raspberry. Add the gelatin to the boiled raspberry and NESTLÉ Sweetened Condensed Milk. Pour inside the tarts and freeze for 1 hour.
- To prepare the fresh raspberry sauce, blend the frozen raspberry with the NESTLÉ Sweetened Condensed Milk.
- For the chocolate mousse, soak the gelatin in cold water for 5 minutes, then melt the chocolate, warm the NESTLÉ Sweetened Condensed Milk, and mix the 3 ingredients together; using a spoon add the whipped cream slowly. Keep in fridge for 1 hour and top over the raspberry tart. Serve with raspberry sauce.
Questions ? Ask a specialist
