Intense dark chocolate and raspberry tart

Ingredients

10 servings

• 1 bar of NESTLÉ DESSERT organic dark chocolate
• 1 shortcrust pastry
• 20 cl of whipping cream
• 200 g of raspberries
• 1 vanilla bean

Steps

1. 1

   Preheat your oven to 220°C (428°F) using conventional heat. Heat the cream in a saucepan with the vanilla bean split in two.

2. 2

   In a tart tin, blind bake the pastry for 12 to 15 minutes.

3. 3

   Break the chocolate into squares in a bowl. When the cream reaches a boil, remove the vanilla and pour the cream over the chocolate. To obtain a smooth ganache, mix the chocolate with the cream from the center towards the edges of the bowl using a whisk.

4. 4

   Pour the mixture into the baked tart shell and let cool. Place in the refrigerator for 2 hours.

5. 5

   Gently place the raspberries on the ganache.