Amongst the recipes in the Chocolate Desserts by Pierre Hermé cookbook, this one is my favourite. It's relatively easy, and Christmasy! Happy holidays everyone!
This recipe is a relatively easy one in the cookbook. The relatively challenging part is to make the sweet tart dough. Don't over-work it. Don't stretch it in the pan. Give it enough time to chill. It'll turn out great. Was it delicious? Yes! Will I make it again? For sure!
Ingredients：
* for one 8 3/4 inch tart
Sweet tart dough
285g unsalted butter (at room temperature)
150g sugar (sifted)
100g finely ground almond powder
1/2 tsp salt
1/2 tsp vanilla extract
2 large eggs (at room temperature, lightly beaten)
490g all-purpose flour
Filling
55g raspberries
145g bittersweet chocolate (finely chopped)
115g unsalted butter (cut into small pieces)
1 large egg (at room temperature, stirred with a fork)
3 large egg yolks (at room temperature, stirred with a fork)
2 tbsp sugar
Steps：
Sweet tart pastry
1. Place butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy.
2. Add sugar, almond powder, salt, vanilla and eggs. Beat to blend on low speed. Scrape down the paddle and the sides of the bowl as needed.
3. Add the flour in 3 or 4 additions and mix only until the mixture comes together to form a soft, moist dough. Do not over-mix it.
4. Divide the dough into 4 pieces. Gently press each piece into a disc and wrap in plastic individually. Chill them in the fridge for at least 4 hours or up to 2 days before rolling.
5. Take one dough out from the fridge. Working on a lightly floured surface, roll the dough to a thickness of between 2 and 4cm. Lifting the dough often and making sure that the work surface and the dough are amply floured at all times.
6. Roll the dough up around your rolling pin. Unroll it onto a buttered tart ring. Fit the dough into the bottom and up the side of the ring. Then run your rolling pin across the top of the ring to cut off the excess.
7. Prick the dough all over with the tines of a fork and chill in the fridge for at least 30 minutes.
8. Pre-heat the oven at 180°C when you are ready to bake the crust. Fit a circle of parchment paper into the crust and filled with dried beans or rice.
9. Bake the crust for 18-20 minutes, just until it is very lightly coloured. Transfer it to a rack to cool and keep the shell in the ring.
Filling
1. Pre-heat the oven to 190°C.
2. Melt the chocolate and butter in separate bowls in the microwave. Allow them to cool until they feel only just warm to the touch.
3. Fill the tart crust with raspberries. (I sprinkled them on the baked tart as deco instead)
4. Gently stir the egg into the chocolate. Then stir in the egg yolks little by little, and then add the sugar in. Finally gently stir in the melted butter. Pour the ganache over the raspberries in the tart shell.
5. Bake the tart for 11 minutes. The top of the tart should turn dull like the top of a cake, while the centre will shimmy if jiggled.
6. Remove the tart from the oven. Cool for about 10 minutes on a rack before removing from the tart ring and serve.
Original recipe from Pierre Hermé's Chocolate Desserts by Pierre Hermé.
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