Antica raspberry and chocolate ganache tart

Antica raspberry and chocolate ganache tart

Tags: Vegetarian Desserts Cakes | Cookies
2
20

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!

Ingredients

For the dough:
100 g
100 g
100 g
butter
80 g
icing sugar
10 g
dry yeast
1
egg
1 pinch/es of
salt
For the filling:
100 g
raspberry jam
160 g
raspberries
90 g
ganache

Preparation

Preparation of the wholemeal pastry base:

  • Sift the two flour mixes and the salt onto a large pastry board, and form a well.
  • Add the baking powder and put the egg, butter and sugar into the centre of the well.
  • Knead the mixture together with your fingers, and as soon as the ingredients combine, form a ball.
  • Wrap with cling film and leave to rest in the refrigerator for at least three hours.   

To put together the tart:

  • Roll out the pastry to a 3 mm thickness.
  • Using a sheet of parchment paper that is the same diameter as the tart pan, cut a circle of pastry and line the non-stick pan.
  • Evenly spread a layer of raspberry jam over the pastry. Bake for approx. 15 minutes in a pre-heated oven at 170°C. Leave to cool.
  • Fill the pastry with the ganache and, before it sets, cover the top with fresh raspberries.

At a glance

Preparation time
20 min
Cooking / Baking time
15 min
Temperature
170°C
Cooling / Resting time
3 h
Difficulty
medium
Servings
7

Nutritional information

per 100g
protein 3g
fat 12g
carbs 42g
kcal 287
kj 1207