Antica raspberry and chocolate ganache tart

Antica raspberry and chocolate ganache tart


Raspberries have been known for their healing properties for centuries and this tart therefore deserves its name "Antica". A light pastry base with delicious cream filling and sweet aromatic raspberries – a charming, classy dessert that hardly takes any time to prepare!


For the base / bottom:
100 g Mix C - Mix Pâtisserie
100 g Mix It Dunkel - Mix It Rustico
100 g soft butter
80 g icing sugar
10 g dry yeast
1 egg
1 pinch/es of salt
For the filling:
100 g raspberry jam
90 g ganache
For the decoration:
160 g raspberries


  • For the whole meal yeasted shortcrust pastry, sieve the two flour mixes onto a pastry board with a pinch of salt and make a well in the centre.
  • Place the yeast, egg, the small pieces of softened butter and sugar into the well.
  • Knead thoroughly and shape into a ball. Wrap in clingfilm and place in the refrigerator to rest for at least 3 hours.
  • Preheat the oven to 170 °C and grease a round cake tin (Ø 24 cm) and dust with flour.
  • Roll out the chilled dough to approx. 3 mm thick and line the cake tin with it.
  • Spread raspberry jam evenly over the cake base and bake on the middle shelf in the oven for approx. 15 minutes.
  • Fill 7 tarts with the crème ganache and layer with fresh raspberries before it has a chance to curdle.
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