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Gluten Free Antica Raspberry And Chocolate Ganache Tart

Name: Gluten Free Antica Raspberry And Chocolate Ganache Tart
Prep time: 20 min
Cook time: 15 min
Ingredients: For the base / bottom:; 100 g 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

7 people

3 hr 35 min

Super quick to make and super quick to disappear, one bite and you won’t be able to stop!

For centuries, raspberries were known for their healing properties and were used in all sorts of desserts, this tart therefore deserves its name "Antica" (derived from ancient!). This gluten free chocolate ganache tart is super quick to make, and everyone will love it. Its light pastry base with delightful chocolate filling and topped with fresh raspberries is simply absolutely delicious. Enjoy this classy and elegant recipe for dessert or as a snack with a cup of tea or coffee.

Cook

Preparation

in 20 minutes

Cooking

in 15 minutes

Cooling

in 3 hours

Temperature

170 °C

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.

Ingredients

For the base / bottom:

100

Mix Pâtisserie

100

Mix It Dunkel - Mix It Rustico

100

soft butter

icing sugar

dry yeast

egg

pinch/es of