Madam Morrice's dark-chocolate raspberry tart

DECADENT: Try your hand at baking chef Audra Morrice's dark-chocolate raspberry tart.


    Sep 05, 2013

    Madam Morrice's dark-chocolate raspberry tart



    225kg plain flour

    A pinch of salt

    2 tbsp icing sugar

    2 tbsp cocoa powder

    140g cold unsalted butter, chopped

    2 tbsp iced water

    Ganache filling:

    500g dark chocolate (70 per cent cocoa solids)

    200g unsalted butter, chopped

    Cherry-port jelly:

    375ml cherry port

    2 tbsp caster sugar

    5 gelatine leaves (gold strength)

    Raspberry puree:

    125g raspberries (squished or frozen)

    1 tbsp icing sugar

    1 tsp corn syrup or glucose


    1. Pre-heat oven to 200 deg C.

    2. For pastry: Place flour, salt, sugar and cocoa powder in a food processor and process for 15 seconds until combined. Add butter and process until butter is finely chopped. Add iced water slowly until it forms a dough that comes together when pressed. Wrap in cling wrap and refrigerate for 20 minutes.

    3. For ganache: Chop chocolate in a food processor until finely chopped. Place butter in a large bowl over a saucepan with 3cm of just-simmering water, then tip chocolate onto butter. Turn off heat and stir occasionally until chocolate and butter have melted. Keep bowl on saucepan until ready to use.

    4. For jelly: Pour port and sugar into a saucepan over medium heat, and stir until sugar has dissolved. Boil for 5 minutes, then remove from heat. Soften gelatine in cold water, wring and add into warm port mixture. Stir until dissolved, strain and keep warm until ready to use.

    5. Roll pastry out between two sheets of baking paper till pastry is 3mm thick. Remove one sheet and lay pastry over a 23cm round fluted tart tin with a removable base. Press into tin, especially into sides. Remove other sheet and trim pastry. Refrigerate for 20 minutes. Blind bake for 13-15 minutes until sides are crisp. Bake for another 10 minutes until base is dry. Cool in fridge for 10 minutes.

    6. Pour warm ganache into cooled tart tin, shake gently to level. Allow 0.5cm for the jelly layer. Refrigerate for 10 minutes to set the ganache. Pour a layer of warm jelly on top of the tart. Allow to set in fridge for 10 minutes or until ready to serve.

    7. For raspberry puree: Place raspberries, sugar and glucose into a small saucepan and heat until it becomes liquid. Sieve out seeds.

    8. Decorate tart with raspberries and drizzle with raspberry puree.