Milk Chokolate Tart with Liquorice and Raspberry 0 Comments

Milk Chokolate Tart with Liquorice and Raspberry

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The recipe is created by Maja Ambeck Vase from
(8 people)

• 120 g flour
• 10 g cocoa powder
• 40 g icing sugar
• 60 g butter
• 1 pinch salt
• 1/2 egg

Liquorice ganache
• 280 g good quality milk chocolate
• 140 ml double cream
• 1 tbsp Raw Liquorice Powder

• 300-400 g fresh raspberries
• 1 tbsp freeze-dried raspberry powder
• 1 tbsp Raw Liquorice Powder
• Red wood sorrel

Mix the flour, cocoa powder and icing sugar in a bowl and rub in the cold butter.  Add the egg and quickly knead the pastry into a ball.  Wrap the pastry in cling film and place in the fridge for an hour.
Roll out the pastry between two sheets of greaseproof paper and place in a tart tin. Stab holes in the bottom with a fork and cover with foil and baking beans.   Blind bake for 10 minutes at 175C.  Remove the foil and beans and bake again for 5-10 minutes.
Leave to cool completely.

Liquorice ganache
Chop the chocolate and place in a bowl.   Bring the cream and raw liquorice powder to the boil and pour over the chocolate.  Stir vigorously in the middle of the bowl with a spatula until the mixture is smooth and glossy.  Pour into the pastry case and chill in the fridge for at least 3 hours.
Decorate the tart with fresh raspberries, freeze-dried raspberry powder, raw liquorice powder and wood sorrel

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