Desserts & sweets
Antonio Bachour: Chocolate Raspberry Tarts
Use a ring mold (5 in.) to cut circles from rolled pastry and place into perforated tart ring molds (3 in.). Gently press the pastry up the sides to line the molds. Roll a rolling pin over the top of the rings to remove excess pastry from above the tart rings. Run a small sharp knife around the top edge between the pastry and the ring edge, providing easy removal from tart ring once baked.
TM5TM6TM7
Details
- Difficulty
- Advanced
- Prep
- 40 min
- Active
- 40 min
- Cook
- 190 min
- Total
- 190 min
- Yield
- 12 pieces
Find similar recipes
Select any label to use it as a search filter.
- Category
- Desserts & sweets
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Hard
- all-purpose flour
- 340 g
- confectioners sugar
- 142 g
- almond flour
- 57 g
- Dutch-processed cocoa powder
- 28 g
- salt
- 0.1 tsp
- unsalted butter
- 170 g
- large eggs
- 2
- Valrhona chocolate
- 269 g
- heavy whipping cream
- 184 g
- glucose
- 14 g
- fresh raspberries
- 454 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 8 g
- Energy
- 2,066.9 kJ
- Calories
- 494 kcal
- Fat
- 28 g
- Fibre
- 5 g
- Carbohydrates
- 55 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗