GLUTEN-FREE CHOCOLATE

AND RASPBERRY TART

for 1 tart d=18 cm
 Gluten-Free Chocolate & Raspberry Tart
for 1 tart d=18 cm

GLUTEN-FREE CHOCOLATE SHORTCRUST

Ingredients Total weight: ~ 213 g 100%

• Butter 82% 51 g 24%

• Icing sugar 40 g 19%
• Sea salt 1g <1%
• Brown rice flour 66 g 31%
• Oat flour 25 g 12%
• Cocoa powder 22–24% 10 g 5%
• Egg whites 20 g 9%

1. First, prepare all the ingredients. Sift the flours, icing sugar
and cocoa powder. Make sure your butter has been chilled
and cut into cubes.

2. In a bowl of the stand mixer add the flours, cocoa powder,

icing sugar, sea salt and mix with a whisk until combined.
Then add the butter and mix at low speed using a paddle
attachment until a crumbly mixture is formed.

3. Once the butter has completely mixed in and fine crumbs

have formed, add the egg whites. Mix the dough
until a homogeneous and pliable texture is obtained.
The dough should not be dry.

4. Gather your dough into a ball and roll it out between two parchment
paper sheets to 2–3 mm thick.

5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for
at least 3 hours. This will allow the dough to become more flexible.

LINING THE TART PAN

Ingredients

• Stabilized rolled out gluten-free chocolate shortcrust

• Rice flour Sufficient quantity

1. Take the stabilized shortcrust out of the fridge. Remove parchment

paper from both sides, dust the surface with a bit of rice flour
and cut out a circle of dough using a cake ring d=24 cm.

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 Gluten-Free Chocolate & Raspberry Tart
for 1 tart d=18 cm

LINING THE TART PAN

2. Place it into a fluted tart pan d=18 cm and h=2.5 cm, and form
the base and the border of the tart. To do this, rotate the pan
and slowly lower the dough into it, gently pushing it downwards
and towards the sides of the tart pan. Make sure the joint between
the base and sides of the tart is neat, without any air pockets.
Dip the end of a small brush into rice flour and press the dough
deeper into the sides of the pan.

3. Cut off any excess dough and prick the tart with a fork.
Place the lined tart pan in the fridge (3–4 °C / 37–39 °F) for
20–30 minutes to stabilize before baking.

BAKING THE TART

Ingredients

• Stabilized lined shortcrust

• Cocoa egg wash Sufficient quantity

COCOA EGG WASH

Ingredients Total weight: ~ 133 g 100%

• Egg yolks 100 g 75%

• Whipping cream 33% 30 g 23%
• Cocoa powder 22–24% 3g 2%

1. In the bowl mix sifted cocoa powder, egg yolks and whipping
cream with a pastry brush until combined.

2. Take the tart out of the fridge, transfer it in the baking tray lined
with silicone mat and place in the oven preheated at 165 °C /
329 °F for about 3–4 minutes. Then drop the temperature to
140 °C / 284 °F and bake for about 10 minutes more.

3. Let the tart cool down at room temperature for about 10 minutes
and unmold it.

4. Cover the outer sides of the tart with cocoa egg wash using
a pastry brush. The layer should be thin.

5. Bake the tart at 150 °C / 302 °F for 5 minutes until the egg wash
sets and turns shiny. Let the tart cool down at room temperature
for about 10 minutes.

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 Gluten-Free Chocolate & Raspberry Tart
for 1 tart d=18 cm

GLUTEN-FREE CHOCOLATE BATTER

Ingredients Total weight: ~ 196 g 100%

• Sugar 43 g 22%
• Sea salt 0.5 g <1%
• Almond powder 38 g 19%
• Cornstarch 3g 2%
• Cocoa powder 22–24% 6g 3%
• Baking powder 0.75 g <1%
• Whole eggs 30 g 15%
• Egg yolks 11 g 6%
• Whipping cream 33% 43 g 22%
• Dark chocolate 70% 20 g 10%
• Cooled baked tart shell

1. Sift the cocoa powder, cornstarch and baking powder together,

add sea salt. Mix well with a whisk.

2. In a separate bowl mix the room temperature whole eggs and

egg yolks, sugar and almond powder with a whisk until combined.

3. Melt the chocolate to 45 °C / 113 °F. Warm the cream to 60 °C /

140 °F and mix it with the chocolate.

4. Add the chocolate mixture to the egg-almond mixture

and combine well with a whisk.

5. Finally, fold in the dry ingredients using a whisk.

6. Transfer the batter into a piping bag (no tip needed).

7. Transfer the egg-wash coated tart shell back to the fluted tart pan
and fill ½ with the batter, it will be around 150 g.

8. Bake at 150 °C / 302 °F for about 15 minutes until the batter rises
and sets. The skewer should come out of the baked batter clean.

9. Cool the tart with the baked batter at room temperature for about
10–15 minutes.

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 Gluten-Free Chocolate & Raspberry Tart
for 1 tart d=18 cm

DARK CHOCOLATE AND RASPBERRY GANACHE

Ingredients Total weight: ~ 167 g 100%

• Whipping cream 33% 58 g 35%

• Sugar 18 g 11%
• Dark chocolate 70% 51 g 30%
• Raspberry puree 25 g 15%
• Whole eggs 15 g 9%
• Sea salt 0.25 g <1%
• Cooled baked tart shell
with chocolate sponge

1. Warm up the whipping cream with sugar and sea salt in

the saucepan until boiling.

2. Transfer the dark chocolate into a measuring cup, pour the

hot mixture on top and blend with a hand blender until smooth.

3. Then add the raspberry puree heated at 40 °C / 104 °F

and blend again.

4. Finish by adding the eggs and processing the mixture again

with a blender until smooth.

5. Pour the ganache on top of the baked and cooled tart shell with
the chocolate sponge inside. Fill the tart to the top.

6. Bake the tart at 100 °C / 212 °F for 8–10 minutes until the ganache
sets. It should not start boiling.

7. Remove the tart from the oven and let it cool down at room
temperature, then unmold it. Transfer it into the fridge for at least
2 hours to let the ganache firm up.

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 Gluten-Free Chocolate & Raspberry Tart
for 1 tart d=18 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 130 g 100%

• Whipping cream 33% 75 g 58%

• Inverted sugar/honey 5g 4%
• Dark chocolate 70% 50 g 38%

1. Heat the whipping cream and inverted sugar in a saucepan

at medium heat until boiling.

2. Transfer the dark chocolate to the measuring cup. Pour hot cream
with inverted sugar onto the chocolate and process the mixture
with a hand blender until smooth.

3. Transfer the ganache into a clean bowl, cover with cling film
and let it cool down at room temperature.

DECORATING THE TART

Ingredients

• Chilled tart
• Dark chocolate ganache
• Fresh raspberries 10 pcs

1. Transfer the dark chocolate ganache into a paper cone and pipe
drops of different sizes on top of the cold raspberry ganache.

2. Cut raspberries in half and arrange them on the tart in a dynamic

composition.

3. Store the tart in the fridge for up to 48 hours.

4. Before eating, let the tart warm up to 10–12 °C / 50–54 °F.

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