Aquitaine tarte (dark chocolate, raspberries and red pepper)

Aquitaine tarte (dark chocolate, raspberries and red pepper)

A regional recipe by Berenice Hemonet from the blog « Bérénice Pâtisse » A great mix between tanins and chocolate and we suggest a Château Saintcrit fougue to bring out the red pepper.

Ingredients

Pastry:

  • 175 g of butter
  • 100 g casting sugar
  • 1 egg
  • 250 g of flour
  • 20 g of cocoa powder

Dark chocolate ganache :

  • 100 g of dark chocolate
  • 50 g + 100 g of single cream (30%MG)
  • Confit of raspberry and red pepper:
  • 1 red pepper
  • 250 g of strawberries
  • 75 g de casting sugar

Preparation

Dark chocolate ganache :

  1. Heat up 50g of single cream and pour it on the chopped up chocolate. Mix until you get a shiny texture. Add 100g of cold single cream and cover the lot for half an hour.
  2. Whisk the mixture with an electric whisk until you get a fluffy whipped cream. Then place into the refrigerator

Pepper and raspberry confit:

  1. Bake the red pepper in a pre-heated oven for 20 minutes and then put it in a freezer bag for a few minutes to ease off the skin. Take out the insidesincludingpips
  2. Dice the red pepper and put it in a large bown adding the raspberries and add the casting sugar. Leave this to cook for 10 minutes. Blend and drain with a sif to obtain a smooth texture.
  3. Put it back into a pan and heat. Take off the heat to add a table spoon of starch and a drizzle of water, let it thicken for 2 to 3 minutes and whisk it all up.
  4. Cover the bottom of the tarte with the ganache and top with a few raspberries and peppers.

Here is another recipe from Berenice, and a winner at the Chocolate salon in 2013. Berenice likes to eat this marvellous dish with a Bordeaux rouge that brings out the taste of the pepper and raspberry.

Which wine to choose?