Warm Chocolate Raspberry Tart

As warned from the previous post, this one is another about tart. This tart is for serious chocoholics (and preferably those who happen to also love raspberries). This is another recipe by Pierre H. It's so so simple, yet so very decadent and pleasing. It's wonderful served either warm or chilled but I very much prefer the texture when it's warm. I think the hardest part of this tart is making the dough. The rest can be prepared and served within 15min. How much easier can it be, right?

For the crust, you would use your favorite recipe, or you could follow Pierre H.'s recipe for almond tart dough here. Let it cool to room temperature.

As for the fillings, here we go.

INGREDIENTS:

1 pint red raspberries

5 oz (145g) bittersweet chocolate

1 stick unsalted butter, cut into 8 pieces

1 large egg, at room temp., stirred with a fork

3 large egg yolks, at room temp., stirred with a fork

2 Tsp sugar

METHOD:

Center a rack in the oven and preheat the oven to 375ºF (190ºC).

Scatter half of the raspberries on the crust.

Melt the chocolate and the butter in separate bowls (I normally melt butter in the microwave), make sure the bowl for the chocolate is large enough to hold all the ingredients. Allow them to cool until they fell warm to the touch, about 104ºF (60ºC). 

Using a small whisk or a rubber spatula, stir the egg into the chocolate, stirring gently as you don't want to incorporate air into the ganache. Little by little, stir in the yolks, then the sugar. Finally, gently stir in the melted butter. Pour the ganache over the raspberries in the tart shell.

Bake the tart for about 11 minutes, or until the top just turns dull like the top of a cake. Remove the tart from the oven and cool it on a rack for about 10 minutes. Cut and serve. Here's what I had.

It might not look as perfect as the previous fruit tart but let me tell you something, if you enjoy chocolate, this one is infinitely better than the other one!!! So go ahead, have friends/family over and be prepared to blow their minds!

IF you have leftover tart, you could keep it in the refrigerator. It's still amazing when chilled and served the next day, the texture is a lot denser though.