Yotam Ottolenghi Chocolate Raspberry Tart

crostata al cioccolato e lamponi

When the need of Spring is stronger than weather, here is where Yotam Ottolenghi Chocolate Raspberry Tart comes in help.

So much enthusiasm because the Re-Cake 2.0 proposal for April is so tasty and delicious: a crispy pastry filled with dark chocolate on a homemade raspberry jam layer.
And to top it off, a waterfall of fresh raspberries.

The original recipe comes from the chef Yotam Ottolenghi. My little variations were the cocoa puff pastry and the almond flakes.

Give it a try and you wan’t regret. Tomorrow is always a good day to start your diet : )

Ingredients for a Yotam Ottolenghi Chocolate Raspberry Tart

Serve 8

For the cocoa puff pastry

  • 180 g of butter, cold
  • 300 g of 00 flour
  • 35 g of cocoa powder
  • 90 g of icing sugar (for me brown sugar)
  • ¼ tsp of salt
  • 1 yellow egg
  • 30 ml of cold water

For the jam

  • 200 g of raspberries, strawberry
  • 60 g of sugar
  • 3 star anise

For the chocolate filling

  • 300 g of good quality dark chocolate (50% cocoa)
  • 200 g  of butter
  • 2 egg yolks
  • 2 eggs
  • 60 g of sugar (for me, brown sugar)
  • 1 pinch of salt

To complete

  • Cocoa powder
  • Raspberries, strawberries
  • Almond flakes

To serve


Step I: the cocoa puff pastry

Dice the butter and mix with the sugar and salt. Knead in the mixer bowl until the dough is soft and add the flour mixed with cocoa powder. Add the yolk and 30ml cold water and mix until the pastry comes together.

Form a ball, wrap in clingfilm and chill for at least an hour.

Step II: the jam

In the meantime, combine the raspberries, sugar and star anise in a small saucepan, stir well and simmer on a low heat for about 10 minutes. Allow to cool, remove the star anise.

Step III: blind baking the puff pastry

Preheat the oven to 160°C.

Brush a 22cm tart case (one with a removable bottom) with melted butter.

Roll out the pastry into a circle shape 2-3mm thick then line the tart case with it, leaving a 1cm overlap at the edge.

Line the disk with parchment paper, fill with dried beans and bake for about 25 minutes.

Remove the beans and the paper and continue baking for a further 15 minutes, until the base is a light golden colour.

Remove from the oven and put aside.

Step IV: the chocolate filling

Put the chocolate and butter together over a pan of hot water, add a pinch of salt and allow to melt.

Whisk the eggs and extra yolks with the sugar until thick and pale yellow.

Fold the egg mix into the melted chocolate.

Step V: assembling the tart

Spread the jam on the bottom of the pre-baked tart case. Cover with the chocolate filling.

Bake for 20 minutes at 160°C.

Remove from the oven and leave to cool for at least 10 minutes.

Gently remove form the tar case, dust with the cocoa powder and decorate with raspberries and almond flakes.

Serve your Chocolate Raspberry Tart at room temperature, with a spoonful of crème fraîche.

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