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Chocolate Tart with Raspberry Sour Cream

Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel.

 

Featuring California Wines

Ingredients

180 g pastry flour
¼ tspsalt
8 tbspunsalted butter, melted
15 mlheavy cream
1 tspsugar
1egg yolk
170 gfresh raspberries
2 tbspsugar
140 gsour cream
170 gdark chocolate (about 60% cacao), chopped into small pieces
180 mlheavy cream

  1. Step 1

    To make the crust, mix the flour and salt together in a medium bowl.

  2. Step 2

    Mix the butter, cream, 1 tsp of sugar, and egg yolk in a small bowl.

  3. Step 3

    Stir the butter mixture into the flour just until blended.

  4. Step 4

    Transfer the dough to a 25 cm nonstick tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Use a fork to prick holes in the bottom and sides of the crust and put the pan in the freezer for 25 minutes.

  5. Step 5

    Preheat the oven to 175° C.

  6. Step 6

    Take the crust from the freezer. Press a piece of foil tightly against the bottom and up and over the sides of the crust (to prevent the dough from puffing up while cooking).

  7. Step 7

    Bake the crust for 15 minutes. Carefully remove the foil and bake for 15 more minutes, or until the crust is golden brown. Let the crust cool completely.

  8. Step 8

    To make the filling (up to 3 hours before serving), mix and partially crush the raspberries with 2 tbsp sugar. Refrigerate for 20 minutes.

  9. Step 9

    Stir the sour cream into the raspberries and return the bowl to the refrigerator.

  10. Step 10

    Place the chocolate in a small bowl.

  11. Step 11

    Bring the heavy cream to a simmer in a small saucepan. Pour the hot cream over the chocolate and let stand for 5 minutes.Whisk until the mixture is smooth and glossy.

  12. Step 12

    Spread the raspberry mixture evenly into the tart shell. Then spread the chocolate cream evenly over the raspberry mixture.

  13. Step 13

    Chill for 30 minutes. Remove the sides of the pan and transfer to a serving platter.

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