This chocolate ganache and raspberry caramel shortbread tart is heavenly. The silky chocolate ganache, tangy raspberry caramel and crumbly French shortbread combine to create an elegant, easy dessert that will impress guests.
We first had the idea to make fruit caramels after discovering Henri Leroux, a chocolatier on the Rue des Martyrs in Paris. His shop sells exceptional fruit-flavored caramels—pina colada, pineapple, strawberry, green tea—and of course classic salted butter caramel. Tasting those caramels inspired this tart.
(Image from Henri Leroux)
His shop on the Rue des Martyrs in Paris is just a block from our home, and the street’s long culinary history continues to inspire our recipes.
(Rue des Martyrs, circa 1900.)
(Our photo of the Rue des Martyrs today.)
Chocolate ganache and raspberry caramel shortbread tart
- Author: Alix and Hugo
- Yield: Tart for 6 people
Description
A heavenly tart that balances a crisp shortbread base with a fruity raspberry caramel and a rich chocolate ganache flavored with a touch of chili.
Ingredients
- For the shortbread
- 230g wholewheat flour
- 140g softened butter
- 1 egg + 1 egg yolk (reserve egg white if desired)
- 90g powdered sugar
- 40g powdered almonds
- 2 pinches of salt
- ½ vanilla pod
- For the raspberry caramel
- 150g fresh raspberries
- 100ml cream
- 140g glucose syrup
- 150g sugar
- 10g salted butter
- For the chocolate ganache
- 200g cream
- 200g chocolate, chopped
- 40g salted butter
- 1 pinch powdered chili pepper (piment d’Espelette recommended)
Instructions
- Shortbread (makes two rounds; you can freeze one):
- Mix the softened butter and powdered sugar in a stand mixer on low speed with the paddle attachment until creamy.
- Add the powdered almonds and continue mixing.
- Mix in the egg, egg yolk and vanilla.
- Whisk together the flour and salt in a separate bowl.
- Add the flour mixture to the butter mixture and mix until the dough resembles coarse sand. Avoid overmixing.
- Refrigerate the dough for at least 4 hours (overnight is best).
- Roll out the dough, line a tart pan and bake at 150°C (300°F) for about 30 minutes, or until golden and fully set. Let cool.
- Raspberry caramel:
- Puree the raspberries in a juicer or blender, then combine the juice with the cream and set aside.
- In a medium saucepan, heat the glucose syrup and sugar until it caramelizes to a golden color.
- Carefully add the raspberry-cream mixture in three small additions; the liquid will bubble and rise, so pour slowly.
- Continue to cook until the mixture reaches roughly 118°C (245°F).
- Stir in the salted butter, then pour the finished caramel over the baked shortbread base. Chill in the refrigerator for 2–3 hours to set.
- Chocolate ganache:
- Place the chopped chocolate in a bowl.
- Heat the cream with the dried chili until it comes to a boil, then remove from heat and let infuse briefly.
- Pour the hot cream over the chocolate and let sit 1–2 minutes to melt the chocolate.
- Whisk until smooth, then add the butter and whisk until fully incorporated.
- Pour the ganache over the chilled raspberry caramel layer and refrigerate overnight to fully set and develop flavor.
Notes
Use a good-quality chocolate for the ganache and ripe raspberries for the caramel to get the best flavor. The pinch of chili adds a subtle warmth that complements the dark chocolate—adjust to taste.
Details
- Category: Dessert
- Cuisine: French