EN 
Romana
Chocolate & Raspberry Tart
Crispy shell, almond frangipane, raspberry filling and silky Belcolade ganache.
There are desserts that need no introduction. You just look at them and know they’re worth every second of patience in the kitchen.
The Chocolate and Raspberry Tart is one of those — the perfect balance between crunch, creaminess, and fruity freshness. A classic combination, reimagined in modern Puratos style.
Whether you prepare it for a special occasion or simply want to turn your day into a small pastry delight, the recipe below is for you.
Ingredients
Tart Shell
- Butter250 g
- Icing sugar170 g
- Eggs100 g
- Salt2 g
- Almond flakes100 g
- Flour390 g
Frangipane
- Butter200 g
- Sugar200 g
- Almond flakes200 g
- Eggs9 pcs
- Flour180 g
Raspberry Cream
Dark Chocolate Ganache
- Dark Chocolate 55%, Selection Noir250 g
- Whippak vegetable cream (1)250 g
- Whippak vegetable cream (2)250 g
💡 Tip: Decorate with fresh raspberries, chocolate flakes and mini meringues.
Preparation
Tart Shell
Mix all ingredients at medium speed for about 5 minutes. Shape into the tart mold and bake at 170°C for approximately 10 minutes, until lightly golden.
Frangipane
Mix butter, sugar, almonds, eggs and flour. Pour into the semi-baked shells and bake for another 10–15 minutes at 170°C.
Raspberry Cream
Add Topfil Raspberry Smooth 35% directly, filling the shell evenly.
Chocolate Ganache
Bring Whippak vegetable cream (1) to a boil, pour it over the Dark Chocolate 55%, Selection Noir and mix until smooth. When the mixture reaches 35–37°C, incorporate Whippak vegetable cream (2). Pour the ganache into the decor swirl — a thin spiral of chocolate or ganache placed on top of the tart for an elegant finish.
👉 If you don’t have a swirl mold, use a piping bag to apply the ganache in waves or fine circles over the tart’s surface.
Order the ingredients
