Chocolate ganache and raspberry caramel shortbread tart

This chocolate ganache and raspberry caramel shortbread tart is heavenly! The creamy chocolate ganache, the raspberry caramel bursting with fruity flavor and the classic French shortbread combine to make a simple, elegant and delicious dessert that is sure to delight your dinner guests.

We first had the idea to create fruit caramels when we discovered Henri Leroux. You can buy the most amazing fruit-flavored caramels in his shop on the rue des Martyrs. We have tried so many incredible flavors : pina colada, pineapple, strawberry, green tea… He is a “chocolatier” and known for his exceptional chocolate as well as C.B.S. (classic “caramel au beurre salé” : salted butter caramel), in addition to his incredible fruit caramels.

(Image from Henri Leroux)

His wonderful shop is on the Rue des Martyrs, in the 9th arrondissement of Paris, just a block away from our home.

(Rue des Martyrs, circa 1900. Photo courtesy of Paris Avant.)

(And our photo of the Rue des Martyrs now!)

Chocolate ganache and raspberry caramel shortbread tart

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• Author: Alix and Hugo
• Yield: Tart for 6 people 1x

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Description

Heaveny chocolate ganache and raspberry caramel shortbread tart.

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Ingredients

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• For the shortbread
• 230g of wholewheat flour
• 140g of softened butter
• 1 egg and 1 egg yolk (set aside egg white to make lemon meringue)
• 90g of powdered sugar
• 40g of powdered almonds
• 2 pinches of salt
• ½ vanilla pod
• For the raspberry caramel
• 150g of fresh raspberry
• 100ml of cream
• 140g of glucose syrup
• 150g of sugar
• 10g of salted butter
• For the chocolate ganache
• 200g of cream
• 200g of chocolate
• 40g of salted butter
• 1 pinch of powdered chili peppers (we used the piment d’Espelette)

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Instructions

1. For the shortbread (makes 2 put 1 aside in the freezer)
2. Mix the butter and powdered sugar in your Kitchenaid on slow speed, with the flat beater attachment until the mixture becomes creamy.
3. Add the powdered almonds and continue to mix.
4. Add the egg, the egg yolk and vanilla into the mixture.
5. Mix the flour and salt in a bowl.
6. Add the flour and salt into the mixture and continue to mix until your dough looks like sand. Do not over mix.
7. Put the dough in the fridge for 4 hours minimum (overnight is best).
8. Put in oven at 150°C for 30 minutes.
9. For the raspberry caramel
10. Mix the raspberries in your juice extractor (or a blender).
11. Combine the raspberry juice with the cream. Put aside.
12. Heat the glucose syrup and the sugar in a medium pot, until it caramelizes.
13. Pour the raspberry mixture into the pot. Be careful : When you pour the raspberry mixture into the pot, the liquid will rise quickly. We recommend you add the mixture slowly in 3 parts.
14. Heat the liquid until it reaches 118°C/245°F.
15. Pour the mixture over the shortbread and refrigerate for 2 or 3 hours.
16. For the chocolate ganache
17. Break the chocolate into small pieces and put in a bowl.
18. Heat the cream with the dried chili until it boils.
19. Pour the cream into the bowl of chocolate.
20. Let the cream melt the chocolate (1 or 2 minutes).
21. Stir the mixture with a whisk.
22. Once the chocolate has melted, add the butter and stir until combined.
23. Pour the ganache over the tart and refrigerate overnight.

• Category: Dessert
• Cuisine: French

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