Raspberry-Chocolate Tart

1. 1

   In the bowl, mix softened butter, sugar, egg, ground almonds, and a pinch of salt.

2. 2

   Beat with a spatula to mix the ingredients and add the flour all at once.

3. 3

   Mix well with a spatula , then with your hands.

4. 4

   Refrigerate for 15 minutes.

5. 5

   Preheat oven to 170 degrees Celsius.

6. 6

   Roll out the dough on a floured surface so it is 4 mm thick.

7. 7

   Fit the dough in a buttered tart dish.

8. 8

   Even the edges with a knife.

9. 9

   Prick the dough with a fork in several places and bake for 25 minutes.

10. 10

    Allow to cool.

11. 11

    Meanwhile, make the raspberry filling. Combine raspberries and sugar in a saucepan and heat until thick.

12. 12

    Cool and pour it over the dough.

13. 13

    Place the chocolate in a bowl.

14. 14

    Boil the cream, remove from heat and add to the chocolate. Stir until smooth.

15. 15

    Pour the chocolate ganache on top of the raspberries.

16. 16

    Level the surface with a spatula and refrigerate it for at least for 2 hours.

* Per serving · 4 servings · Values may vary.

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