Raspberry tart with chocolate

2_18019 RASPBERRY TART with CHOCOLATE INGREDIENTS for 4 PEOPLE 1 disk of dough BRISA pulses.

For garnishing: 150 g black chocolate, 25 cl of fresh cream, 20 g butter, 2 tablespoons of white wine, 1 whole egg, 1 egg yolk, 200 g of raspberries, 25 cl of raspberry syrup, powdered sugar for garnish.

Preheat oven to 210° on the dough cake mould lined with mobile bottom.

Stamped on the bottom with a fork, posatevi above a baking paper and another of pulses.

Do any pre-cooking, 15 minutes in hot oven: the dough should be slightly Golden.

Lower the oven temperature to 180° and let the cake cool for 15 minutes at room temperature.

Now prepare the Crankset: break the chocolate; bring the cream to a boil, add the chocolate and, away from fire, allow to dissolve, stirring, to obtain a smooth cream.

Pour into a large bowl and let cool; without ceasing to stir, add the chopped butter, white wine, egg and egg yolk: the cream must be fluid enough.

Remove from the mold the pulses and the parchment paper, pour the chocolate and cream well levelled.

Finish cooking for another 10 minutes in hot oven and let cool.

Put the cake on a serving dish, spread the raspberries and sprinkle with icing sugar.

Serve accompanied by fresh raspberry syrup.