ingredients

520 g of shortbread dough in roll
600 g raspberries
150 g dark chocolate with 70% cocoa
300 g thick cream 2 tbsp. to s. raspberry jelly
1 egg white

Equipment

1 pie plate of 25-26 cm
1 brush
1 saucepan
1 bowl

Steps

Chocolate and raspberry tart

Crust : Preheat oven to 200 ° C (item 6). Dough on his paper, line the mold. Bake 10 min. Brush with egg white, re-fry 5-6 min. Let cool.

Ganache : heat the cream over low heat; as soon as it is melted, add the chocolate in squares. Turn on medium-low heat without boiling! As soon as you get a smooth cream, remove from the heat. Let cool by turning from time to time. Pour in the crust. Let cool and freeze at room temperature, then briefly in the fridge.

Serve : pour raspberries in a thick layer on the ganache. Beat the jelly with a fork in a bowl. Put it on raspberries with a brush. Enjoy without waiting!

tips

Paste . We rolled out 2 rolls of shortbread dough pure butter of Picard Frozen. We superimposed them, then very slightly enlarged with the roll to weld them before lining the mold. This dough, very well sanded, but fragile, thus forms a thicker, more solid crust; its sweetness balances the bitter and acid flavors of the pie.

Natural sweet wine . Serve a young Banyuls rimage refreshed at 12-13 ° C (no colder!).