A huge plus of this recipe is that we will only bake the base!
It is necessary
- For a large mold 28 cm in diameter:
- The foundation:
- - 250 g flour;
- - a couple of pinches of salt;
- - 3-4 tbsp. cream or thick sour cream;
- - 120 g cold butter.
- Filling:
- - 300 g of fresh raspberries.
- Cream:
- - 300 ml of cream 30-33%;
- - 300 g of dark chocolate;
- - 30 g butter.
Instructions
Step 1
Pour flour and salt into a large bowl and stir. Chilled butter (put it in the freezer for half an hour in advance) chop with a knife into small pieces and mix with dry ingredients until crumbs are obtained. Add cream and knead the dough, roll it into a ball, wrap it in cling film and put in the cold for half an hour.
Step 2
Preheat the oven to a temperature of 200 degrees. Prepare a split tart mold by lining the bottom with baking paper and greasing the sides with melted butter.
Step 3
Roll out the cooled dough in a mold, prick with a fork and put a load on the dough (I spread baking paper on which I pour the beans). Send to a preheated oven for 20 minutes. Take out, remove the load and return to the oven for another 5-7 minutes. Let the dough cool and place the raspberries on top of it.
Step 4
Break the chocolate into pieces, put in a saucepan, pour in the cream and put on fire. Simmer over medium heat, stirring occasionally, until chocolate dissolves. As soon as the mixture starts to boil, remove from heat and add oil. Mix well and leave at room temperature for 25 minutes.
Step 5
Pour the resulting cream over the raspberries and put them in the refrigerator for several hours: the cream should harden.
