Chocolate tart with raspberry puree & pistachios

The perfect dessert for any true chocoholic!
lusine_mumoffive
Recipe by:

lusine_mumoffive

Chocolate tart with raspberry puree & pistachios

Recipe Video

Ingredients

Chocolate pastry
butter
150g
5.25oz
0.60cup
10tbsp
powdered sugar
50g
1.75oz
3.35tbsp
almond flour
30g
1.05oz
2tbsp
salt
egg
60g
2.10oz
4tbsp
flour
250g
8.75oz
1cup
16.75tbsp
cocoa
3Tbs
Chocolate cream
melted chocolate
200g
7oz
0.80cup
13.40tbsp
whipping cream
100ml
3.30fl oz
0.40cup
6.70tbsp
Raspberry puree
raspberries
500g
17.50oz
2cup
33.50tbsp
sugar
600g
21oz
2.40cup
40.20tbsp
vodka
1Tbs
Additionally
chopped pistachios

Method

Chocolate pastry

  • Knead the powdered sugar, cold butter, almond flour and salt with a mixer for a minute.
  • Add the flour and cocoa,and mix.
  • Add the egg
  • Put the dough between two sheets of parchment, roll it out, and cool.
  • Cut out the dough with an 18cm (7.09 inch) ring, and make the sides as well.
  • Place the mold in the cold for 2-3 hours.
  • Bake the pastry base at 320F (160C) for 20-25 minutes.

Chocolate cream

Whip the cream, add the cooled chocolate, and whip with a mixer.

Raspberry puree

  • Mash all the components with a blender.
  • Decant the remaining moisture through an iron sieve.

Assembly

  • Pour the raspberry puree on the tart, sprinkle with pistachios (to taste), and pour over with chocolate cream.
  • The mold diameter is 18cm (7.09 inch).
  • Put the tart in the fridge for 3-4 hours.