It was a crazy weekend with house chores to finish up for the new year. But I could not resist baking on Sunday. Here is the super yummy and yes sinful Raspberry Dark Chocolate Tart and it matched so well with the chocolate hazelnut tart crust! Recipe below~~
I think the baking has helped me de-stress after all the cleaning. haha. Plus I was also very excited to try out the super cute mini heart-shape tart pans that I bought!
I spotted these really cute heart shape tart pans at NTUC Fairprice :) And immediately grabbed them. Plus they are non stick and have a removable bases, just the perfect requirements I look out for when sourcing for tart pans. The brand is Wiltshire. The size of each pan is about 10cm at its widest point, each set has 4 of the tart pans.
Sharing this decadent chocolate tart recipe with you! It is also perfect for the Valentines Day coming up. Maybe you can bake this for your loved ones or just as a treat for yourself.
Chocolate hazelnut tart crust, coupled with semi-sweet chocolate ganache filling (non cream version), topped with raspberries and dusted with some snow sugar. It is not too sweet, and you really can taste the chocolate goodness.
Recipe for Raspberry Dark Chocolate Tart with Chocolate Hazelnut Crust
Tart Crust
*Makes two 10cm tarts with the covers. If you prefer to not make the tart covers, please halve the following tart crust ingredient portion
Ingredients
- 30g of ground hazelnuts
- 10g of cocoa powder
- 100g of plain flour
- 50 g powdered sugar
- 1 medium size egg yolk
- 60g unsalted butter (soften)
Chocolate Ganache (no cream recipe)
Ingredients
- 90g of semi-sweet/dark chocolate chips
- 60ml of milk
- 22.5g unsalted butter
Tart Toppings
- Raspberries
- Snow sugar
Method (Chocolate Hazelnut Tart Crust)
Note: If you are using whole hazelnuts, roast them in the oven, rub off the skin. Then transfer them to a processor and ground them until it achieves a fine texture. Do not over process them or you will get hazelnut butter!
1) Sieve flour, cocoa powder, ground hazelnut, powdered sugar into a mixing bowl. Add the egg yolk and butter and mix well.
2) Mix and knead until you get a consistent smooth dough. At the beginning, they will resemble flakes, but as you knead, the dough should come together.
3) Shape it into a disc and cover with cling wrap. Chill in the freezer for at least 1 hour.
4) Remove chilled tart crust dough from fridge. Allow it to warm up a little until it can be rolled out without cracking.
5) Roll out the dough and ease them into your tart pans. Use a rolling pin to get ride of the excess at the sides. If there are cracks or gaps, simply use your hands and press some dough to fill it in.
6) Cover with filled tart pans with cling wrap and set in the chiller for at least 10mins
7) While waiting you can preheat the oven to 170C.
8) Bake the tart crust for about 25mins. Do not unmold.
Method (Making the tart covers)
1) Using a similar size heart-shape cutter, cut out the tart cover. In this case, I use the unused tart pan to cut out the dough.
2) Bake for about 20mins or until lightly brown.
3) You can design your tart covers as you wish. You can even pipe icing decoration if you have the time. Over here I merely made little heart shape punch outs and tied a ribbon. :)
Method (Chocolate Ganache Tart Filling)
1) In a small saucepan, bring the milk and butter mixture to a simmer. Turn off the heat when the butter has completely melted.
2) Add in the semi sweet/dark chocolate chips. Wait for 1min. Then stir until the mixture is smooth and the chocolate has melted.
3) When slightly cooled, pour the chocolate ganache filling into the baked tart crusts (still in the pan).
4) Set in the chiller to cool for at least 1 hour or best, if overnight.
5) Unmold the tarts from the tart pan. Garnish with raspberries and dust some snow sugar. You can also add other fruits as you desire.
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