Chocolate and Raspberry Tart - Nest in Normandy Dieppe

Chocolate and Raspberry Tarts

Ingredients: Yields 4 servings

From the fresh produce market:
250g fresh raspberries

From the grocery store:
80g  70% cocoa dark chocolate
40g pork hazelnut paste

From the cheesemarket:
60g soft butter
15cl single cream

From your larder:
150g wheat flour
1 tbsp. brown sugar
Icing sugar
1 pinch of salt

  • In a salad bowl, combine the flour, salt, butter and hazelnut paste. Rub in with your fingertips and add some water to form a ball of pastry. Cover with cling film and place in the fridge for 20 – 30 minutes.
  • Boil the single cream, pour onto the chocolate broken into pieces and mix thoroughly. And the sugar and mix.
  • Roll out the pasty on a floured work surface and line 4 tart molds with it. Bake blind for 15 minutes.
  • Once the tarts are cold, fill them with the chocolate mixture and refrigerate for at least 1 hour.
  • Just before serving, divide the raspberries among the tarts, sprinkle generously with icing sugar and serve immediately.