Bitter chocolate tart with raspberry couli and vanilla bean ice cream

  • Serves 6-8 individual tarts

Ingredients

GANACHE
  • 650g 70% Callebeut couverture*
  • 200ml cream
PASTRY SHELLS
  • 250g Carème chocolate shortcrust pastry*
RASPBERRY COULI
  • 100g raspberries
  • 50ml sugar syrup (1/2 cup castor sugar 
  • + 2 tablespoons water – simmer 5 mins)
  • Zest of 1 lemon
*Ingredients available from Togninis Milton.

Method

Ganache: Heat cream on stove - do not boil. Add in grated chocolate and mix until smooth and glossy, then allow to thicken and cool. Fill pastry shells with ganache while warm – fill 3/4 full and use the back of a hot spoon to make small peaks in the chocolate. Serve immediately with raspberry couli and cream or ice cream. Note: Ganache will store well in the fridge for up to 2 weeks – bring to room temp for serving – with notice we can prepare your ganache for you. Pastry: To make tart shells- you will need 6-8 x 10 cm shallow tart shell moulds. Roll pastry between baking paper till it’s 3 mm thick and cut into a circle (diameter 12.5 cm). Spray moulds with Spray n Cook and place pastry into moulds. Prick bottom of tart shell before cooking at 160 deg for 15-20 mins. Remove mould and cool. Store in an airtight container – will keep for 4 days in an airtight container in a dry cool place (preferably fridge or cool pantry). Raspberry Couli: Blend all ingredients together with a food processor until a puree forms – keep refrigerated for up to 1 week. To serve: 6-8 scoops quality vanilla bean ice cream or double cream.

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